dairy free · gluten free

Slow Cooker Pepperoncini Beef


3 Ingredients and a Slow Cooker and you have this protein portion of a meal made!  Pepperoncini beef was a family favorite growing up thanks to a dear family friend who shared the recipe with my mom way back when.  It packs some heat from the spicy hot yellow Greek/Italian peppers aka pepperoncini, but you are able to downplay the spice with the foods you pair the beef with.  I enjoyed the beef it’s classic sandwich style way topped with spinach, purple onion, and mild green + orange peppers.  The added colorful vegetables to the sandwich boost its phytonutrient and fiber contents.  I enjoyed mine on Udi’s French Bread from the grocer freezer section.  It was my first time having this Udi’s bread and it was so deliciously crunchy. I highly recommend it if you need or want gluten-free bread! Publix whole wheat or regular white fresh hoagie rolls would be a great bread option as well.

I also paired the leftover beef with spaghetti squash. (See my picture below)  It was my first time making spaghetti squash, believe it or not, and I honestly think I had only eaten it once before.  Spaghetti squash is simple to prepare and can be cooked in the oven or the microwave- which is so convenient!  The mild squash compliments the spicy pepperoncini beef amazingly well!  Serving the beef over brown rice would be a great option too.  Let’s get to the 3-ingredient 3- step recipe!


Slow Cooker Pepperoncini Beef Recipe:

What you need:

  • 2.75-3 lbs of beef chuck roast (I used 2.8 lbs to be exact)
  • 1/2 of a 16 fl oz jar of pepperoncini, stems removed, with 1/2 of liquid for mildly spicy beef (OR all pepperoncini in the jar with 1/2 of liquid for very spicy beef)
  • 1 cup beef broth/ stock (add 1/4 cup extra if cooking 3 lbs of beef)
  • sea salt (optional)
  • slow cooker device/ crock pot

Preparation and Cooking Steps:

  1. Place all ingredients in Slow Cooker.  Optional: Rub top of meat (exposed to air part) with 1/4 teaspoon of sea salt for additional tenderizing (the vinegar from the liquid in the peppers jar, the sodium in broth, and of course the long, low heat, moist-cooking method all aid in the tenderizing process as well).  Cover and set for 8 hours on Low. (6 hours on low can be done, but may result in a tougher meat). If possible, halfway through cooking, flip meat.
  2. At 1-2 hours prior to your end cooking time OR at the end of cooking, Shred beef and peppers with a fork and/or knife.
  3. Serve on bread of choice, over spaghetti squash, or over rice, & Enjoy!

Takes 5 minutes to prepare and 8 hours to slow cook  // Makes roughly 8, 4 oz servings

* For my vegetarian and vegan friends, chopping pepperoncini and sauteing with your favorite beef-like product in some vegetable broth until cooked would be a delicious, comparable option.

Gluten Free and Dairy Free


Happy, Healthful Cooking!

-The Mrs.

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