I’m sharing my Slow Cooker Italian Beef that pairs pepperoncini with a handful of pantry staples for an easy all-day method, so read on for the full recipe.

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I still can’t get over how Super tasty Slow Cooker Italian Pepperoncini Beef packs the perfect punch and spends all day cooking in the kitchen so you don’t have to! I always pick a good beef chuck roast and a jar of pepperoncini peppers for that piquant, slightly tangy lift.

There’s something about the long, slow cooking that turns tough meat into pull-apart goodness, and yes it makes a mean Pepperoncini Beef for weeknight dinners. Sometimes I pile it into Italian Beef Sandwiches and mom says it’s better than the deli, i know that sounds bold but it’s true

Ingredients

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Beef chuck roast: rich in protein and iron, kinda fatty, makes juicy shredded beef
Pepperoncini peppers: tangy, vinegary, low calories, adds sour brightness and gentle heat
Italian dressing: oily vinaigrette with herbs, salty and zesty, brings bold flavor
Beef broth: savory liquid that adds umami, moisture and deep beefy notes
Yellow onion: sweet when caramelized, supplies fiber and mellow sweetness to sauce
Garlic: pungent aromatics that add depth, may support heart health, tiny calories
Olive oil: healthy monounsaturated fat, boosts richness and mouthfeel, use sparingly
Cornstarch: neutral thickener, gives body to sauce but raises carbs, so moderate

Ingredient Quantities

3 to 4 lb beef chuck roast, trimmed

1 (10 ounce) jar pepperoncini peppers, include juices (about 3/4 cup)

1 cup bottled Italian dressing, regular or zesty

1/2 cup beef broth

1 tbsp Worcestershire sauce

1 medium yellow onion, sliced

3 cloves garlic, minced

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp dried Italian seasoning

1 tsp garlic powder

1 tbsp brown sugar, optional

1 tbsp olive oil, optional

2 tbsp cornstarch plus 2 tbsp cold water, optional for thickening

Chopped fresh parsley for garnish, optional

How to Make this

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1. Pat the 3 to 4 lb chuck roast dry, rub with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried Italian seasoning and 1 tsp garlic powder; if using, drizzle 1 tbsp olive oil and brown roast in a hot skillet 2–3 minutes per side, then transfer to slow cooker.

2. Scatter 1 medium sliced yellow onion and 3 cloves minced garlic around and on top of the roast.

3. Pour in the whole jar of pepperoncini peppers including about 3/4 cup of the juice, 1 cup bottled Italian dressing, 1/2 cup beef broth and 1 tbsp Worcestershire sauce; stir in 1 tbsp brown sugar if you want a touch of sweet to balance the tang.

4. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until roast is fork tender and falling apart.

5. Remove roast to a cutting board, shred with two forks, discard any large pieces of fat, then return shredded beef to the slow cooker and mix with the juices and peppers.

6. Taste and adjust seasoning with more salt or pepper if needed, and if sauce is too thin proceed to thicken.

7. To thicken: whisk 2 tbsp cornstarch with 2 tbsp cold water until smooth, stir into the hot slow cooker, then cook on HIGH uncovered for 10 to 20 minutes until sauce thickens to your liking.

8. Skim excess fat if you want it leaner, then give it one last stir; the juices should be glossy and flavorful.

9. Serve on sandwich rolls, over mashed potatoes, rice or pasta; sprinkle chopped fresh parsley for garnish if using. Leftovers keep 3 to 4 days in the fridge or freeze up to 3 months, reheat gently so the meat stays tender.

Equipment Needed

1. Slow cooker or Crock-Pot (6 to 7 qt)
2. Large heavy skillet (cast iron or stainless) for browning
3. Cutting board
4. Chef’s knife
5. Two forks for shredding the roast, dont overthink it
6. Measuring cups and measuring spoons
7. Small bowl and whisk for the cornstarch slurry
8. Tongs and a slotted spoon or ladle for transferring and skimming fat

FAQ

Can I use a different cut of beef? Yes, brisket, rump roast or chuck are all good. If you use stew meat it will cook faster so check early, but fattier roasts like chuck give the best shreddable, juicy results.

How long should I cook it? On LOW about 8 to 9 hours, on HIGH 4 to 5 hours for a 3 to 4 pound roast. Cook until it pulls apart with a fork, not just tender to a knife. Searing the roast first adds flavor but is optional.

How do I thicken the sauce? Make the cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) and stir it into the hot juices, then cook on HIGH for 15 to 20 minutes or simmer briefly on the stovetop until thickened. You can also skim fat then reduce the liquid on the stove to concentrate flavor.

What if I want it milder or hotter? Pepperoncini are usually mild but jars vary. For less heat remove some peppers or discard seeds, for more heat add a chopped jalapeño or a pinch of red pepper flakes. A little brown sugar also tones down sharp acidity if it tastes too tangy.

How do I store and reheat leftovers? Keep in an airtight container in the fridge for 3 to 4 days, or freeze up to 3 months. Reheat gently in a pot with a splash of beef broth or in the slow cooker on LOW until warmed through, this prevents drying out.

What are the best ways to serve it? Use shredded beef on hoagies with provolone, over mashed potatoes, tossed with pasta, or on rice bowls. Spoon the pepperoncini juices over everything as a bright au jus and finish with chopped parsley for color.

Slow Cooker Italian Pepperoncini Beef Recipe Substitutions and Variations

Beef chuck roast substitute: beef brisket or boneless pork shoulder. Both shred really well after slow cooking, brisket gives a deep beefy flavor while pork shoulder is fattier and super tender, use basically the same cook time.
Pepperoncini peppers substitute: jarred banana peppers or pickled jalapeños. Use the jar juices too, banana peppers mimic the mild tang, jalapeños add heat if you want it spicier.
Italian dressing substitute: homemade vinaigrette made from 3 parts olive oil plus 1 part red wine vinegar with 1 teaspoon Italian seasoning and a pinch sugar, or any bottled vinaigrette you like. Tastes pretty much the same.
Cornstarch thickener substitute: an all purpose flour slurry or arrowroot powder. Mix 2 tablespoons flour with 2 tablespoons cold water and stir into hot juices to thicken, or use arrowroot at a 1 to 1 ratio.

Pro Tips

– Pat the roast super dry before searing, otherwise itll steam and wont get that good crust. Use a hot skillet, dont crowd the pan, and brown all sides 2 to 3 minutes each for way more flavor even if youre short on time.

– Taste the pepperoncini juice first, then add it bit by bit if youre worried about tang. If it ends up too sharp a tablespoon of brown sugar or an extra splash of beef broth will calm it down without killing the flavor.

– Shred while the meat is still warm for fluffier strands, but pull out any big chunks of fat as you go. If the meat is falling apart too much, let it rest 5 to 10 minutes then shred, it holds together a little better.

– If the sauce is thin, whisk cornstarch into cold water first so you dont get lumps, then stir it in and simmer uncovered until it thickens. Or remove some juices to a saucepan and reduce on the stove faster, and if you over-thicken just thin with a little beef broth or the saved pepperoncini juice.

Slow Cooker Italian Pepperoncini Beef Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Slow Cooker Italian Beef that pairs pepperoncini with a handful of pantry staples for an easy all-day method, so read on for the full recipe.

Servings

servings

Calories

700

kcal

Equipment: 1. Slow cooker or Crock-Pot (6 to 7 qt)
2. Large heavy skillet (cast iron or stainless) for browning
3. Cutting board
4. Chef’s knife
5. Two forks for shredding the roast, dont overthink it
6. Measuring cups and measuring spoons
7. Small bowl and whisk for the cornstarch slurry
8. Tongs and a slotted spoon or ladle for transferring and skimming fat

Ingredients

3 to 4 lb beef chuck roast, trimmed
1 (10 ounce) jar pepperoncini peppers, include juices (about 3/4 cup)
1 cup bottled Italian dressing, regular or zesty
1/2 cup beef broth
1 tbsp Worcestershire sauce
1 medium yellow onion, sliced
3 cloves garlic, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp dried Italian seasoning
1 tsp garlic powder
1 tbsp brown sugar, optional
1 tbsp olive oil, optional
2 tbsp cornstarch plus 2 tbsp cold water, optional for thickening
Chopped fresh parsley for garnish, optional

Directions

Pat the 3 to 4 lb chuck roast dry, rub with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried Italian seasoning and 1 tsp garlic powder; if using, drizzle 1 tbsp olive oil and brown roast in a hot skillet 2–3 minutes per side, then transfer to slow cooker.
Scatter 1 medium sliced yellow onion and 3 cloves minced garlic around and on top of the roast.
Pour in the whole jar of pepperoncini peppers including about 3/4 cup of the juice, 1 cup bottled Italian dressing, 1/2 cup beef broth and 1 tbsp Worcestershire sauce; stir in 1 tbsp brown sugar if you want a touch of sweet to balance the tang.
Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours, until roast is fork tender and falling apart.
Remove roast to a cutting board, shred with two forks, discard any large pieces of fat, then return shredded beef to the slow cooker and mix with the juices and peppers.
Taste and adjust seasoning with more salt or pepper if needed, and if sauce is too thin proceed to thicken.
To thicken: whisk 2 tbsp cornstarch with 2 tbsp cold water until smooth, stir into the hot slow cooker, then cook on HIGH uncovered for 10 to 20 minutes until sauce thickens to your liking.
Skim excess fat if you want it leaner, then give it one last stir; the juices should be glossy and flavorful.
Serve on sandwich rolls, over mashed potatoes, rice or pasta; sprinkle chopped fresh parsley for garnish if using. Leftovers keep 3 to 4 days in the fridge or freeze up to 3 months, reheat gently so the meat stays tender.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.