Amazing Beef

You can use the cheapest cuts of meat in this recipe because the vinegar in the peppers breaks down the fibers in the meat. This recipe is from The Best Slow Cooker Cookbook Ever by Natalie Haughton. I sometimes stuff the beef, peppers and chopped fresh tomatoes into pita breads.

Ready In:
8hrs 5mins
Serves:
Units:

ingredients

  • 2 -3 lbs beef roast, any cut
  • 1 (24 ounce) jar pepperoncini peppers (Greek salad peppers)
  • 4 -5 cloves garlic

directions

  • Cut slits in beef and insert a clove of garlic in each slit.
  • You may also used chopped garlic if you wish.
  • Place the roast into crockpot.
  • Dump entire jar of peppers and liquid over it.
  • Cook 8-10 hours on low.
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RECIPE MADE WITH LOVE BY

@Miss Annie
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@Miss Annie
Contributor
"You can use the cheapest cuts of meat in this recipe because the vinegar in the peppers breaks down the fibers in the meat. This recipe is from The Best Slow Cooker Cookbook Ever by Natalie Haughton. I sometimes stuff the beef, peppers and chopped fresh tomatoes into pita breads."
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  1. MikeWyf
    Made this today for a potluck. Added a few more garlic cloves and used one 16 oz jar sliced pepperocini and about 1/3 jar hot sliced pepper rings. Since the potluck was Halloween themed I called it Vampire Beef - because it had a bit of a bite!
    Reply
  2. BonnieZ
    A nobrainer and really delicious. I used a chuck roast and it was falling apart tender at 8 hours. Served on crusty rolls and everyone loved it. Thank you Miss Annie for sharing the recipe.
    Reply
  3. Sooz Cooks
    We absolutely love this recipe! My 3 lb roast was falling apart tender after cooking on low for 10 hours. I have used both the whole pepperoncini peppers and the sliced ones and must admit I add about 1 teaspoon of salt sprinkled over the roast. I consider this is mild spicy. My Dad thinks it was a bit above medium spicy for him but he loves it! We serve the shredded beef on soft hoagie rolls with mozzarella cheese and for those of us who love pepperoncini peppers I fish those out of the crock pot to add to the sandwich.
    Reply
  4. Mrs. DeVelopment
    I used a 3lb eye of round roast and had it on low for about 10 1/2 hours. It was not totally falling apart, but easy enough to cut slices, but it was chewy. It was quite a bit spicier than I had expected since I used mild pepperoncini, but that was no biggie. The smell while cooking was wonderful! I would possibly make this again, but would need to use a different cut of roast, like I said, it was very chewy. We sliced it thin and ate it on flour shells with sour cream, lettuce, tomato & cheese. My lips were burning, but the flavor was good. I'm going to use the leftover meat for Hash http://www.recipezaar.com/60758 I also saved the peppers and will chop those up and use some in Breakfast Burritos for the Freezer http://www.recipezaar.com/87370 I will freeze the leftover peppers in 5 or 6 oz packs for future use. Thanks!
    Reply
  5. Monica O
    Easy and tasty
    Reply
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