Monday, October 6, 2014

Slow Cooker Pepperoncini Beef Sandwiches


Oh man, my apologies for the delay in posting this. I made this for the first time LAST fall. This recipe was so ridiculously simple, I really didn’t think it could taste all that good. But we knew within first bite this one was a definite keeper. It’s amazing to me, that despite a slight change in my work scheduling allowing me a little more time at home, there are STILL not enough hours in the day & week to get everything done, and a home cooked meal on the table every day. The crockpot certainly comes in handy, and I have a feeling it might become a permanent fixture on our counter once Baby W-2 arrives. At least during the early weeks & months. (Uhhh… I think I forgot to mention this new addition on here. Sorry!)

You really can’t beat the simplicity of this. You literally plop the meat in the slow cooker, pour over the jar of pepperoncinis, add in a little more water, and turn that thing on. I do like to add some salt & pepper to the meat. You can brown the meat if you want to, but if you don’t have time you can totally skip that step. You can add in a packet of au jus mix, or some garlic cloves if you want, but it’s just as tasty without. I’ll post the simplest version, and you can decide how much you want to alter it.

(Click Read more for the recipe!)


Slow Cooker Pepperoncini Beef Sandwiches

Yield: approximately 6-8 sandwiches depending on serving size

Prep Time: 5 minutes

Cook Time: 6-8 hours (inactive time)

This may well be the easiest slow cooker meal I've ever made, and it's one of the tastiest. Choose a good bakery roll to serve it on, I think good bread really makes this stand out.


3-4 lb roast (top round, chuck, london broil, flank, anything works really)
1 16 oz jar of pepperoncini peppers, sliced if you can find them that way
salt & pepper
garlic cloves (optional)
1 packet au jus gravy mix (optional)
hoagie or french bread sandwich rolls
swiss or provolone cheese


For easiest preparation, simply place roast in crock pot and season with salt & pepper. Pour over the sliced pepperoncinis. Fill jar halfway up with water and add it into the pot.

Cook on LOW 6-8 hours, then shred with two forks.

I prefer our sandwiches toasted. In that case, preheat broiler to HIGH. Butter bread, and broil briefly until just toasted golden, remove from oven. Place shredded beef/pepperoncini mixture on bread, top with cheese, and place under broiler just long enough to melt the cheese.

We usually serve ours with roasted veggies, or french fries. Of course when I photographed leftovers I only had chips on hand.

GARLIC: Make small cuts in the roast before putting it in the slow cooker and insert garlic.
BROWNING THE MEAT: If preferred and time allows, brown all sides of the meat in a skillet for about 8-10 minutes before placing in slow cooker.
AU JUS: After pouring pepperoncinis in, fill jar halfway up with water and add the packet of au jus gravy mix. Shake it up, and pour over roast.

adapted from: All Recipes & Duchess of Fork

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