This Slow Cooker Pepperoncini Beef Roast is the kind of effortless comfort food that fills your home with irresistible aroma and delivers melt-in-your-mouth tenderness. The combination of juicy pepperoncini, fragrant rosemary, and slow-braised chuck roast creates a bold, tangy, deeply savory flavor that pairs beautifully with mashed potatoes, rice, or toasted rolls. It’s hearty, simple, and guaranteed to become a family favorite.
Ingredients
- 3–4 pounds beef chuck roast
- 1 jar (16 oz) pepperoncini peppers, with juice
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Instructions
- Heat the olive oil in a skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear each side for 3–4 minutes until beautifully browned.
- Transfer the roast to the slow cooker. Add the sliced onion, minced garlic, and the entire jar of pepperoncini (including the juice).
- Mix the beef broth, Worcestershire sauce, and chopped rosemary in a small bowl. Pour evenly over the roast and vegetables.
- Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the beef is fork-tender.
- Let the roast rest for a few minutes, then shred and serve with the pepperoncini-onion mixture spooned over the top.
Variation
- Swap the pepperoncini with sliced banana peppers for a milder, slightly sweeter flavor profile.
- Add baby carrots and halved potatoes to the slow cooker to make it a complete one-pot meal.
- Stir in a splash of heavy cream at the end for a richer, velvety sauce.
Cooking Notes
- Searing the roast first adds deep flavor, but you can skip this step if you’re short on time just season well.
- For extra-tender meat, choose a well-marbled chuck roast and cook on low rather than high whenever possible.
- If the sauce tastes too tangy, balance it with 1 teaspoon of sugar or a small pat of butter.
Serving Suggestions
- Spoon the shredded beef over creamy mashed potatoes or buttery rice for a classic comfort meal.
- Serve it on toasted hoagie rolls with melted provolone for an irresistible sandwich.
- Pair it with roasted vegetables or a crisp green salad to lighten the plate.
Tips
- Remove some pepperoncini seeds or drain part of the juice if you prefer a gentler tang.
- Shred the beef directly in the slow cooker to soak up every drop of flavor.
- Leftovers make amazing quesadillas, sliders, or rice bowls the next day.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 8–10 hours
- Total Time: 8 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 34 g
- Sodium: 720 mg
Frequently Asked Questions
-
Can I use a different cut of beef?
Yes! Brisket or bottom round roast works well, though chuck roast stays the most tender. -
Is it very spicy because of the pepperoncini?
Not at all, pepperoncini add tang, not heat. For even milder flavor, remove some seeds or reduce the juice. -
Can I cook this overnight?
Absolutely. Set it on low before bed, and you’ll wake up to perfectly tender beef. -
How should I store leftovers?
Keep leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
Conclusion
This Slow Cooker Pepperoncini Beef Roast delivers rich tenderness, zesty flavor, and the kind of effortless comfort that makes dinner feel special with almost no work. Whether you serve it over potatoes, pile it into sandwiches, or enjoy it straight from the slow cooker, it’s a hearty favorite you’ll want to make again and again.
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Slow Cooker Pepperoncini Beef Roast
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Pepperoncini Beef Roast is the kind of effortless comfort food that fills your home with irresistible aroma and delivers melt-in-your-mouth tenderness. The combination of juicy pepperoncini, fragrant rosemary, and slow-braised chuck roast creates a bold, tangy, deeply savory flavor that pairs beautifully with mashed potatoes, rice, or toasted rolls. It’s hearty, simple, and guaranteed to become a family favorite.
Ingredients
- 3–4 pounds beef chuck roast
- 1 jar (16 oz) pepperoncini peppers, with juice
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
Instructions
- Heat the olive oil in a skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear each side for 3–4 minutes until beautifully browned.
- Transfer the roast to the slow cooker. Add the sliced onion, minced garlic, and the entire jar of pepperoncini (including the juice).
- Mix the beef broth, Worcestershire sauce, and chopped rosemary in a small bowl. Pour evenly over the roast and vegetables.
- Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the beef is fork-tender.
- Let the roast rest for a few minutes, then shred and serve with the pepperoncini-onion mixture spooned over the top.
Notes
- For extra richness, add 2 tablespoons of butter during the last hour of cooking.
- If you prefer a thicker sauce, stir in a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon water) and cook on high for 20 minutes.
- This dish tastes even better the next day as the flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 8–10 hours
- Category: Dinner, Beef
- Method: Slow Cooker
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 115 mg
Keywords: pepperoncini beef roast, slow cooker beef, pepperoncini roast, crockpot roast, shredded beef, easy dinner