Slow Cooker Italian Pepperoncini Beef
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
8 hrs 10 mins
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Additional Time
10 mins
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Total Time
8 hrs 35 mins
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Servings
8
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Calories
266 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Italian Pepperoncini Beef
Description
This recipe starts by seasoning and searing a round beef roast to lock in juices and develop a crust. The seared beef is then placed in a slow cooker with Italian dressing seasoning, beef broth, jarred pepperoncini peppers, and their brine for acidity and flavor. As it cooks on low heat for several hours, the meat becomes very tender.
After cooking, the roast is removed, rested, and shredded, then returned to the cooking liquid to absorb more flavor and moisture. The blend of Italian herbs, tangy peppers, and savory broth gives the beef a distinctive, mildly spicy and aromatic profile.
The meat is served on Italian sandwich buns with slices of mozzarella or provolone cheese. The melted cheese adds a creamy texture that contrasts with the flavorful shredded beef. This preparation makes a filling sandwich suitable for casual dinners or gatherings.
This recipe yields enough for four sandwiches with some shredded beef left over for additional meals.
Ingredients
- 3 pound beef roast round
- salt
- black pepper
- 1 tablespoon olive oil
- 0.7 ounces Italian salad dressing mix 1 packet, dry
- 1 ½ cups beef broth
- 12 Pepperoncini peppers jarred
- ½ cup pepperoncini brine (from the jar)
- 4 Italian sandwich buns for serving
- 12 lices mozzarella cheese for serving, or provolone cheese
Instructions
- Season the beef roast all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the roast for 2-3 minutes on all sides.
- Place the seared roast into the slow cooker. Sprinkle the Italian dressing mix over the roast. Pour in the beef broth, pepperoncini, and pepperoncini brine from the jar.
- Cover and cook on LOW for 6-8 hours.
- During the last 40 minutes of cooking, take the roast out and transfer it to a cutting board. Allow it to rest for 10 minutes. Then shred the meat using 2 forks.
- Return the shredded meat back to the slow cooker for the remainder of the cooking time.
- Serve the beef and pepperoncini on Italian sandwich buns topped with 3 slices of mozzarella or provolone cheese each.
Notes
- The nutritional information applies to the shredded beef and pepperoncini mixture only.
- This recipe produces enough shredded beef for four sandwiches, with some leftover for other uses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 39g | 78% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 105mg | 35% |
| Sodium | 512mg | 21% |
| Potassium | 708mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 12mg | 13% |
| Calcium | 34mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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