Crockpot Beef with Pepperoncini
Crockpot beef with pepperoncini is a tangy, salty pot roast that shreds with a fork. A jar of pickled peppers and a few pantry staples are all it takes to turn a chuck roast into sandwiches or a full dinner.
8
servings10
minutes9
hoursA chuck roast simmers with pepperoncini peppers, brine, butter and seasoning until it pulls apart. The juices become a tangy sauce for sandwiches or plates.
Ingredients
3 1/2 lb boneless beef chuck roast
1 tsp kosher salt
1/2 tsp black pepper
1 Tbsp olive oil
1 jar (16 oz) pepperoncini peppers with their brine, stems removed
1 packet ranch seasoning mix
1 packet au jus gravy mix
4 Tbsp butter, cut into pats
3 cloves garlic, smashed
1/2 cup beef broth
1 medium onion, sliced thick
8 hoagie or sub rolls, split
8 slices provolone cheese (optional)
Directions
- Pat the roast dry and season it with the salt and pepper. Cut it in two or three large pieces if it does not lie flat.
- Heat the oil in a skillet over medium-high heat and brown the roast 3 minutes per side. Browning is optional but gives deeper flavor.
- Place the onion and garlic in the bottom of a 6-quart slow cooker. Set the roast on top.
- Sprinkle the ranch mix and au jus mix over the meat. Lay the butter pats on top.
- Pour the pepperoncini and half of the jar brine around the roast. Add the beef broth.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours.
- The beef is ready when a fork twists in with no resistance and the meat falls apart.
- Move the roast to a large bowl. Shred it with two forks and discard any big pieces of fat.
- Stir the shredded beef back into the juices and let it sit on warm for 15 minutes to soak them up.
- Pile the beef and peppers on rolls, top with provolone and broil 1 to 2 minutes if you like melted cheese.
Notes
- For less heat, use mild banana peppers. Store the meat in its juices for 4 days in the fridge. The beef also freezes well for up to 3 months. If it comes out too salty for you, add a half cup of unsalted broth at the end.
Why chuck roast and pickled peppers work together
Chuck roast has plenty of connective tissue. Over a long, slow cook that tissue melts and turns the meat soft and rich. A lean roast would end up stringy and dry. It is the kind of dinner that fills the kitchen with a good smell by mid-afternoon and needs nothing from you until it is time to shred.
The pepperoncini add acid, which cuts through the beef fat. The brine tenderizes as it cooks, and the peppers soften until you can mash them right into the sauce. The result is a roast that is tender enough to shred with a spoon yet still rich with beef flavor, which is exactly what a sandwich filling needs.
Ingredient notes for the pot
Chuck roast: look for a piece with white marbling throughout, not just a thick fat cap. Boneless is easiest to shred. Cut off any thick, hard chunks of fat before cooking, but leave the thin marbling, since that is what bastes the meat.
Pepperoncini: use the jarred kind with brine, not fresh peppers. Remove the stems because they stay tough and bitter.
Ranch seasoning and au jus mix: both are salty. You do not need extra salt in the pot beyond the light seasoning on the beef. A packet of each mix is enough for a roast this size. More would push the salt too far.
Butter: it rounds the sharp brine and gives the juices a silky feel. Use real butter, not margarine.
Rolls: sturdy hoagie rolls hold up to the juicy meat. Toast them first for best results.
Tips for tender, balanced beef
Use only half the brine: the full jar can make the sauce sharp and very salty. You can always add more brine at the end. Taste the juices before serving. If the sauce is very sharp, a spoonful of broth or a bit more butter softens it.
Keep the lid on: every time you lift it you lose heat and add 15 to 20 minutes to the cook time.
Do not shred too early, the most common mistake: if the meat still holds together, it needs another hour. Rushing it gives you chewy shreds. Give the roast a minute to rest before you shred, so the juices stay in the meat.
Swaps for crockpot pepperoncini beef
Try a pork shoulder instead of beef, with the same cook time. For a lighter option, skip the butter and use more broth. Add a handful of sliced mushrooms for a deeper flavor. A spoonful of mustard or a few dashes of Worcestershire stirred in at the end adds extra depth. Sliced jarred banana peppers or a few whole cloves of garlic dropped in whole will also change the flavor in a pleasant way.
Do not use a thin roast like eye of round. It has little fat and turns dry and rubbery after eight hours, so the shredded texture you want will not happen.
What to serve with the beef
Sandwiches are the classic way, with provolone and a side of kettle chips. For a plate dinner, serve over creamy mashed potatoes or buttered egg noodles and add steamed green beans. Pickles and sliced red onion on the side add a crisp contrast.
Storing, freezing and reheating
Keep leftovers in the cooking juices in the fridge for up to 4 days. The liquid keeps the beef moist when you warm it up. The meat makes a very good quesadilla filling or a topping for baked potatoes the next day, so it rarely goes to waste. Skim the fat layer that sets on top before reheating if you want a lighter sauce.
Freeze portions with juices in zip bags for up to 3 months. Thaw overnight and reheat in a saucepan over low heat, stirring until hot throughout.
Crockpot Beef with Pepperoncini at a glance
- Prep time: 10 minutes
- Cooking time: 9 hours
- Servings: 8 servings
- Ingredients: 13, led by boneless beef chuck roast, kosher salt, black pepper, olive oil
Tips for Crockpot Beef with Pepperoncini
For less heat, use mild banana peppers. Store the meat in its juices for 4 days in the fridge. The beef also freezes well for up to 3 months. If it comes out too salty for you, add a half cup of unsalted broth at the end.
Crockpot Beef with Pepperoncini FAQ
How long does Crockpot Beef with Pepperoncini take?
Crockpot Beef with Pepperoncini takes 9 hours of cooking after 10 minutes of prep.
How many people does Crockpot Beef with Pepperoncini serve?
This recipe makes 8 servings.
What do I need to make Crockpot Beef with Pepperoncini?
13 ingredients, led by boneless beef chuck roast, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
