Total Time
6hrs 10mins
Prep 10 mins
Cook 6 hrs

This is really too simple to be as good as it is. The aroma in the house while it was cooking nearly drove me out of my mind. I served this with coleslaw that I made that had a touch of horseradish in the dressing. This is a keeper recipe that I know I will be making again.

Ingredients Nutrition

  • 4 lbs beef roast (I used a chuck roast and trimmed the fat off)
  • 1 tablespoon minced garlic
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried Italian seasoning
  • 1 (16 ounce) jar pepperoncini peppers, undrained
  • hoagie roll


  1. Place roast in crock pot.
  2. On top of roast, put garlic, basil, oregano and Italian seasoning.
  3. Pour the jar of undrained peppers over roast.
  4. Cook on high for 6 to 8 hours.
  5. When done, pull apart with a fork and serve on hoagie rolls.


Most Helpful

Wow!!! I made this for dinner tonite and it was perfect. My DH went back for seconds! (He usually doesn't do that.) I made a potato salad to go with it using chopped peperocini's, horseradish and pickled red peppers. It was a hit. Can't wait for the sandwiches tomorrow. Thank you.

Creative in the Kitchen February 19, 2007

I was a little concerned this would be too hot for my taste (I'm a bit of a chile wimp) but it wasn't at all. Lots less work than some other recipes and every bit as tasty.

sugarpea January 22, 2007

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