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READY IN 8+ hrs

Pepperoncini Beef

Read Reviews (722)

"Roast beef cooked in a slow cooker with garlic and pepperoncini makes a delicious and simple filling for gyro sandwiches. Serve on hoagie rolls with provolone or mozzarella cheese, and your choice of condiments. When making the sandwiches, place meat in rolls, cover with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches." — Joyce

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Original recipe makes 12 servings Change Servings

1 (3 pound) beef chuck roast
4 cloves garlic, sliced

1 (16 ounce) jar pepperoncini

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Directions

Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
Cover, and cook on Low for 6 to 8 hours.

Kitchen-Friendly View

PREP 10 mins
COOK 8 hrs
READY IN 8 hrs 10 mins

Footnotes

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Reviews More Reviews

Most Helpful Positive Review

Jul 29, 2003

Awesome dish! I have been meaning to rate and review this for some time now, only just now got around to it. This makes the BEST sandwiches! The only way I changed this was to add onions. I make my sandwiches using french bread,the meat, onions and peppers, slap on a piece of provolone cheese, stick it under the broiler long enough to melt the cheese and then use a dressing of sour cream and horseradish...It is to die for.. Thanks for a great recipe..

—DANANDLAUREN

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Most Helpful Critical Review

Feb 09, 2008

This tasted just like a regular roast to me? I mean it was good but that special flavor everyone is raving about was missing?? What did I do wrong? I followed the directions exactly! No one in my family thought it was out of the ordinary. Won't make this one again.

—MAMASPICE

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920 Ratings

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Mar 13, 2006

This recipe is sooooo good. Made exactly as stated. It was quite spicy so cut down on the peppers if you don't like too much heat. This recipe is a true "keeper". Also, many thanks to the reviewer who said to make quesadillas with the leftovers. They were the best quesidillas we ever had. We spread tortillas with low fat, canned re-fried beans then topped with beef mixture (including chopped peppers) and topped with cheese then folded over and pan fried till golden and put in oven while the others were being prepared. Served with sour cream, salsa and homemade guacamole.

—Franbo

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Dec 16, 2002

This recipe made the best sandwiches possible. Everyone loved it. The juice is spicy, so I put it and the peppers in a separate bowl for those who wanted it. We used french rolls, covered the meat with grilled mushrooms and onions, topped it off with Jack Cheese and grilled it under the broiler. YUMMMMY! Don't pass this recipe up. Its a winner. Teresa

—TCH2MCH

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Mar 16, 2011

WOW - so simple and so delicious! This has to be one of the easiest and tastiest crock pot recipes I've made on this site! What's great about it too is it's very inexpensive and makes a lot. I used minced garlic from the jar and added about 1/4 cup of balsamic vinegar to cut heat a bit and cover more of the roast. I also added two vidalia onions that I quarted and added half way through cooking. I cooked this on low for 8 hours and the smell was heavenly. We served this on toasted hoagie rolls with provolone cheese. Everyone loved it! Thanks Joyce for a great recipe!

—Jillian

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Apr 27, 2007

This is a weekly staple at my house. Since only my husband and I eat this (it's too spicy for my 4 year old), I only buy a 1 pound roast (and it's usually an arm roast because we are picky about fat). I do not use the garlic, but I do add a package of McCormick AuJus and 1 cup of water one hour before serving. Also, before adding the mixture, remove roast from crockpot, shred and then put it back in. I cook it on high for 3 hours and low for about 6 hours. I love it and I'm not a big roast eater. It is always so tender, no knife needed!

—Jenn Moore

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Oct 30, 2007

I found this recipe for my mother, who was looking for something good,quick and easy to make with a chuck roast. This definitely fit the bill! Some may find the "kick" of the pepperoncinis a little too sharp, but no complaints in my family!

—naples34102

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Sep 11, 2003

OMG AMAZING! I used a 12oz jar of pepperoncini, added 1 1/2c beef broth, and some dry onion flakes. Served on hoagie buns, lightly buttered, topped w/ the beef, onions, some juice (from the crock pot), and sliced cheese. We broiled it for apprx 3 minutes and then topped w/ lettuce. AWESOME! A hit with everyone! Thanks for sharing this great GREAT recipe Joyce!

—DREGINEK

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Nutrition

Calories
275 kcal
14%

Carbohydrates
1.6 g
< 1%

Cholesterol
80 mg
27%

Fat
20.5 g
32%

Fiber
0.3 g
1%

Protein
19.9 g
40%

Sodium
865 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pepperoncini Beef

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 275
Calories from Fat: 184

% Daily Value *
Total Fat 20.5g 32 %
Saturated Fat 8.3g 41 %
Cholesterol 80mg 27 %
Sodium 865mg 35 %
** Potassium 313mg 9 %
Total Carbohydrates 1.6g < 1 %
Dietary Fiber 0.3g 1 %
Protein 19.9g 40 %
Sugars 0g
Vitamin A 3 %
Vitamin C 1 %
Calcium 4 %
Iron 28 %
** Thiamin 12 %
** Niacin 47 %
** Vitamin B6 26 %
** Magnesium 7 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.