2-Ingredient Pepperoncini Beef Roast

"This is a recipe DH and I begged off a former co-worker, Barbara, years ago. She brought it to a potluck, and our co-workers raved about it. It's a beef roast (your choice of cut) with a whole jar of pepperoncinis and juice dumped into a Crock Pot and cooked on low for 8 hours. The beef turns out amazingly tender and tangy but not spicy, and the peppers soften and absorb the juices wonderfully. Eat the beef with the pepperoncinis or without. Sometimes we serve it on burger buns or without. Left-overs are yummy too--cold or hot!"
photo by a food.com user photo by a food.com user
Ready In:
8hrs 5mins


  • 1 (5 lb) beef roast
  • 1 (32 ounce) jar pepperoncini peppers (with juice)


  • Place beef roast in a 10 quart Crock Pot and dump in the entire jar of pepperoncinis, including the juice.
  • If the liquid does not come to the top of the beef roast, add just enough water to be level with the top of the roast.
  • Set Crock Pot on low heat and cook for 8-10 hours.
  • To serve, drain juices from meet but reserve pepperoncinis. Shred meat on a platter and arrange pepperoncinis around the outside. Serve on a burger bun or beef only with or without pepperoncinis.

Questions & Replies

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  1. Wow, this is yummy. My husband loved it! He ate the beef on a potato roll with the pepperoncini's. I am not a big beef eater, but belive it or not I had 2 helpings. I altered the recipe a tiny bit by adding a little bit of flour and italian spices.
  2. Really like the flavor of this! So easy to make and serve. Added seasoned salt and Montreal Steak Seasoning.
  3. I gotta say, I was a bit dubious, but as much as hubby & me love pepperoncini's I thought I'd give it a whirl. I used 2 16 oz jars of sliced peppers and it was delish! We have another keeper.
  4. I've had and also made this recipe myself. It's really easy and makes a tasty sandwich. Great at parties. We've also made it with an envelope of Good Seasons Italian mix thrown in (just the powder). That adds a lot of extra flavor. Thanks for posting!! I now don't have to search my recipe box for the directions ever again!!


<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
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