Ooh I love this recipe! I haven't made this for a while but now I'm ready to eat my screen. Too bad I have meals planned out until next Thursday. :) Congrats on the book! Looking forward to hearing more from you on the blog.

I usually make http://shouldhavezagged.wordpress.com/2010/01/03/italian-roast-beef-sandwiches with beef + pepperoncinis but I like knowing there's a simpler version that works. Thanks!

A version of this was my son's go-to party recipe when he was in college. Still is. Big slow cooker, big chunk 'o meat, a jar of pepperocini, and maybe a jar of salsa. Served help-yourself style with hearty rolls and cheese. Fed an army of hungry men, and lasted all afternoon/evening in the pot, ready for another hunger attack. Even better the next day if anything happened to be left over. Also worked the morning after mixed into scrambled eggs.

You've just helped me plan Sunday night's dinner. Hooray! My husband will LOVE this.

Are you kidding me?! This looks SO yummy! I can't wait to try it!

This is why I LOVE the slow cooker. For easy sandwiches like this! I don't even know what pepperoncini tastes like? Can't be that bad. Thanks!

My friend told me about this and it is SO good! Like unreal good! We used big French rolls and provolone!

Steph, I've done something similar... but toss in an envelope of onion soup mix too. Mmmm, mmmm, good! :)

Adding to menu plans, Steph--thank you!!! Oh, and you totally deserve all the goodness coming your way!

xoxo,
Shirley

This sounds so easy. Thank you. I can't wait to start cooking from your new book.
I bought 2 of them, one is a gift for my son's girlfriend who is working her way through your first book.

I love peperoncini peppers. What a great combo! Might need to pull this one out for football game company.

Ok, ok. My hubby somehow mind-beamed this to you right? He has an obession with everything pepperoncini and this would be a dream for him! His b.day is the 22nd and I am totally going to surprise him with this for supper!

Seriously! This recipe will make my hubby happy since he loves those peppers!

I have always been a fan of the crock pot, but didn't use it as much as I could.

I bought your new book last weekend while shopping in the big city. They didn't have your first book, so will have to order it on-line. I have made three crock pot meals from the second book this week and even tweaked one of my own recipes to use in the cp as well. I'm also new to the gf world, so I'm loving your recipes!!

Thank you...you ROCK!!

Love this recipe... have been making it for years and some times I put a twist on it by adding a thickener to the juice along with sliced mushrooms & onions... any way you cook it, it is a winner winner dinner...
;-))
Donna

I had heard about your site and wanted to check it out for myself. I'm glad I did. I love the food and recipes you share with your readers. I'll be back to track what you've been cooking. I hope the new year brings a large measure of health and happiness your way. Have a great day. Blessings...Mary

My husband will love this!!

I love your blog sooo much. I browse it every day. And you often make me laugh out loud. I'll have to try this recipe for sure.

We make this with a jar of jalepenos instead of pepperoncini and it's DELICIOUS even without the bread.

Oh I make something like this and it is delicious! But, I call them brisket tacos!!! We serve them on tortillas. I take a brisket (3 lbs), 2 chicken bullion cubes, 1 jar of pepperocinis with juice, 1 packet of dry italian dressing seasoning, and 2 cups of water. Cook on low 6-8 hours.

What a easy, simple recipe! And congrats on your 2nd book!

Yum. My husband loves (read is obsessed with) pepperoncinis and he loves steak. Win. Thanks!

I have made these a while now, one of my fav recipes. So so good!!!!!!!!!!!!!

This has been a family recipe of ours for decades! We do not include the cheese though. INSTEAD, we make a sour cream/horseradish concoction and it's fabulous!

Oh my gosh..I'll have to do this!!!!

Oh, I <3 this recipe!! I make a similar version of this about 2x a month. I use a can of beef broth/consumme and packet of Good Seasons Italian Dressing Mix along with the peppers. It makes enough juice to dip - au jus style! DELISH!!! Thank you for posting!

We've been making a version of this for years that we like to call "Spicy Beef." Instead of a jar of pepperoncini, we use a jar of giardiniera (sp?) SO yummy!

I love to add some beef broth and minced garlic to ours. We serve it on toasted rolls with melted provolone. I've served this at Superbowl for several years and it always gets rave reviews.

We used to make Steak-Umms when i was little! hahaha Not quite up to par with these bad boys!

Sounds really great! We'll have to make these!

I've been making this for years and its awesome! I always start with frozen beef as well. The only difference between mine and the recipe listed above is that I use Giardiniera (regular - not hot) instead of the pepperoncini. Either way would be great tho!

I love gluten-free tang and spice! And even green things! This looks great and I do like the idea of easy. Just did my one-click ordering at Amazon and bought your new book. God help me, I'm so addicted to Amazon.com, but your books look well worth it! By the way, I love the cover art. Can't wait to see it in real life. =)

This is similar to a recipe I have used for a few years, but a lot simpler/healthier. Also, we loved the shredded pork recipe from a few weeks back (awesome on rolls with a little extra sauerkraut!)

I love this recipe, been making it for years. I do either cut off the stems or buy the pre-sliced peppers. Easiest recipe on the planet. We have it on GF rolls or over mashed potatoes with corn. Mmmm....

Hi there, I'm just wondering if the peperoncini are the hot sour ones?

I haven't had this in years but I've never made it myself. I'd love to serve this up some night for my husband, self and kids!

Looks So YUM!

I made this for dinner tonight, and I enjoyed it quite a bit! I ate a large sandwich, and gave some of it away. I liked how the peppers gave it just a bit of extra flavor, and the bite was nice. I did not cut of the stems of the peppers, but picked them out at the end of the cooking process - they just fell off the rest of the pepper.

Love this! I make one similar - tri tip (or big chuck roast) dump a large can of mild green encilade sauce over it, and cook on low for 10 hours.

Steph, love your site! I also have a similar recipe with drained peperoncini and a few more ingredients (Italian dressing mix packet, beef broth, Italian herb seasoning). Though I'll have to try this one sometime. My husband is a hunter and I'm always looking for a new way to make venison - especially in a crockpot, since it keeps the meat so moist.
I discovered your site a few days ago and I am so excited to try your recipes - especially your orange chicken, Thai beef, and falafel! I love how you make ethnic recipes so easy!

I'm not able to eat beef but I have some pork in my freezer that might marry well with this sammy. Thanks!

STephanie...I made this yesterday and it is over-the-top good and is so easy! I love the taste of pepperoncinis but don't like to spend the time cutting off the stems and draining out the seeds. Once the meat was done in this recipe I just pulled the stems away from the peppers and it was like the seeds disappeared or something...no crunch!

The taste of this is marvelous and clean-up a snap since I always use crock pot liners. Thanks for the idea!

I made this last night...my husband does not like different things and he loved these...did not tell him about the peppers, but the best compliment of all " you can make this again!" Loved it!.I may try this with pulled pork too!

I'm not familiar with peperoncini. Can somebody describe the taste? Also, what's in the liquid? Vinegar? Salt water? Thanks.

First off, you are absolutely hilarious! This recipe looked so yummy I went out to buy the ingredients today and a smaller crockpot somehow managed to jump into my shopping basket as well ~ a family of 6 really should have at least three crockpots, right?

By the way, I discovered your blog last night in my search for a way to make yogurt without a yogurt maker ~ can't wait to try your posted recipe. My finger is one click away from ordering your books.

THANK YOU so much for sharing all of your recipes, discoveries, and humorous experiences with us!

Another gluten free idea: Shred this meat on top of (crockpot) baked sweet potatoes. That is how we are eating it this week :D This may replace our usual BBQ beef topping.

-Tiffany F.

Made this yesterday. My daughter took one bite and announced she had a new birthday dinner favorite! Everyone thought this was over-the-top delicious!

GREAT recipe!

Oh MY that looks good!

Made this last night... YUM! We used provolone (because in my addled brain that's what I thought you said to buy...) and it was delish!

Thanks and good luck Wednesday! You'll knock 'em dead - whatever you decide to make!

I made this the other night and all I can say is..... YUMMMMMMMMMMMMMMMMMM!!!!!

My family LOVED these! Thank you!

Had to come back and post again about how wonderful this was! We had left overs so we heated them up tonight to serve over rice.. hubby got the idea to pull out the left over Tomato Bacon soup I'd made over the weekend (my recipe is on my mostly neglected blog at http://bookladydavina.blogspot.com/2010/11/recipe-time-tomato-bacon-soup.html) and he mixed some of that in as well.. it was so good, both with and without the tomato soup, but the soup gave it a smokey smoothness and balanced the vinegar a smidge more. It was a fantastic way to use up left overs!

Made this the other night (it made a lot!) and hubby loved it then. Well, then he discovered that it makes good meat for nachos. He's asked me to make it again this weekend for he and guys when they watch football...

Just made this and it was great! I just read that M Smith used the meat for nachos, whata great idea! We will have to try that too.

So delicious and super easy to make. We ate the stems on the peperoncini no prob. Salted the top of the beef with garlic and ginger before I ran out the door for work... gave it a bit of a crust! Will definitely be making again - bf raved about it and we liked the flavors much more than pulled pork flavored with bbq sauce. Next time we'll have some better cheese to top it with (not the shredded tex mex from the night before haha).

YUM & THANK YOU FOR THE POST!

I recently found your blog, and I'm in LOVE!! This recipe is so easy and yummy. I'm a single lady that works 12 hr shifts (as a nurse), and its so nice to come home to a cooked meal!

Why didn't I read this before I did the shopping? We don't have peperoncini on hand--and while there are chuck roasts in the freezer, they were ON SALE and I didn't buy more because we already had some.

Curse you, cruel fate!

OMG... this was soooooooooo delicious! I made it for dinner the other night and my husband just raved about it. I served it on bolillo rolls which I cut in half, slathered with the meat mixture, then topped with provolone cheese and put them under the broiler for a few minutes. It was even better the next day. I will be making this for my Super Bowl party in a few weeks. Thanks so much for this great recipe... I really need to buy your books!

My hubby's birthday is Sat. and this is totally cookin' away in the crockpot- he loves pulled beef sandwhiches and peperoncinis (altho he calles him those yellow pepper things). Happily, last week pot roasts were on sale (@ Publix via Southern Savers) and THIS week, peperoncinis were on sale! Woohoo! crockpot+couponing+ hubby= awesome :)

Made this for dinner tonight -- oh, YUM!!!! The family really enjoyed it! It had a bit more kick than anticipated, but it didn't stop people from having seconds. We served it up with some sweet potato french fries -- a nice sweet contrast to the beef! Thanks for sharing!!

My cousin sent me your blog because my son and I are gluten free too. I made this recipe with our fresh 'beefalo' chuck roast. It was fabulous. I put it on low in the slow cooker before going to bed. The next morning I pulled out the bones and fat, then let it continue to cook while at church. Came home, pulled out the peppers and chopped them returning 1/2 to the pot and put the 1/2 in a bowl to use as desired. I had mine on corn tortillas with 1/2 a slice of Swiss cheese. Fabulous!! My husband LOVED it too...just the right amount of hot! Thank you!

These sandwiches are CRAZY good! Love them! I made them for my kids' family birthday party, and they were a big hit. So easy, too! Thanks! I'll be posting the recipe to my blog one of these days. Definitely want to share the love! :)

This is so yummy! We had this last week. Thanks Steph for making my life easier!

Paul was all "bleh" about the idea of this, because he associates chuck roast with his mom's Sunday dinners (cooked tough + tons of onion + forced to eat it + childhood = poor memory). But then he took a bite and just about lost his mind. He ate so much he felt sick. I bought another chuck roast this week and the grocery store was ALL OUT of peperoncinis---probably because of THIS recipe!

If you need a little more kick for this recipe, try this version.

rump roast
16 oz jar of italian giaardinera with the oil drained
1 jar of peppericinis
1 envelope of Good seasons zesty italian dressing mix
1 can of beef broth

cook over night ( yes overnight ) serve on french rolls & your favo cheese.

We tried this recipe for the first time tonight and it was perfect. The peppers were sweet and added a little heat without overpowering. The meat was perfect on simple hamburger buns with a slice of Swiss cheese. Thanks for posting something so simple and delicious!

Made this today. It was a welcome dinner after being out of the house all day. I used a jar of the sliced peperoncinis and just dumped them and the liquid in on top of a frozen roast. My husband was a bit skeptical, but was won over by the end result. Even my 6 year old ate his sandwich (and did not pick out the peppers!

I just did tried this recipe over the weekend and it was awesome! My son and hubs loved it and it wasn't too spicy for our younger girls. Meat is tender, juicy and flavorful!

I just found out about your blog on fb and I love it! This is the first recipe I've made from it..made it for Sunday lunch. My son is autistic and likes what is "familiar" to him. I did not show him the peppers..only made the sandwich and gave it to him. He repeated over and over..."Can I have more? Can I eat this every day?"!! We loved it! Thanks for the recipes! Crockpots Rule!

This is the easiest recipe I have tried off your blog yet! So delicious! I watch salt content and not all peperocini jars are created equal :( however the one I picked made the beef taste so yummy!

I just wanted to say that we LOVE this recipe. I haven't had a lot of success with the slow cooker but we keep trying and this recipe gets made over and over. It's great for busy gaming nights when I have friends over but don't want to stop visiting in order to prepare a meal.

Thanks!!

I use a similar recipe (found on Crockin'Girls). Great if you're short on time.

1 lb deli roast beef, thin sliced
1 jar sliced peppernocci
1 c beef broth
1 pkt dry italian dressing mix

cover and cook on high 1-2 hours, until meat is hot. Serve on deli buns/rolls

I know that I am a little behind on this but, I just made this recipe yesterday and loved it! I was a little doubtful because I do not particularly like peppercinis or vinegar (that they are usually packed in) But, it came out awesome! It added a nice bite to the meat and made it super tender. We had it on toasted bread with cheese melted on top. It was wonderful! I love my crockpot and two ingredient recipes. You rock!

Made this last night and it was a hit with the adults! Supper easy. I did find the meat that was not in liquid to be less moist. Maybe my crock... So next time I might try reducing cook time to 7 hours. I did remove the lid once during cooking to spoon juices over the top of the meat.

I wasn't sure I'd like this, mainly because I worried that the pepper taste would be too strong, but wowza! This was sooo good, even my picky husband craves these sandwiches now. I use chuck steaks or roasts frozen, add a little garlic powder to the meat and that's it. These are probably our favorite slow-cooker recipe. Thanks!

I make this recipe so much, I finally had to write about it! http://kitchen-garden-love.blogspot.com/2012/07/crockpot-shredded-peperoncini-beef.html

I was excited to try this recipe since it seems SO easy. Unfortunately, the instructions above don't say to drain the jar of peperocinis. I've never purchased peperocinis before and was unsure of what to do. It was SO SO SOOOOO SALTY. DRAIN THE PEPPERS PEOPLE! Will probably try again after awhile and promise to comment again.

Hi Christy,
I'm so sorry you had this experience! I didn't drain the peppers--- the juice was poured in right along. I promise that if I ever want something drained I'll let you know.

that said, I hate it that you found this too salty. It hasn't been my experience, but I feel horrible that it was yours.

thank you for letting me/us know. oxxo

Hi Steph,
I really like your site and glad that I found it in the google search. I have tried lot of your recipes and everyone in the family liked it. Have a question about this recipe. Can I use chicken instead of beef, because we don't eat beef.

Thanks,
Susan

Hi Susan,
Of course! Shred the meat completely after it's been cooked, and stir it around in the juice to keep it nice and moist for your sandwiches.
enjoy!

Thanks Steph will give it a try and let you know. Planning to use chicken thighs.

If you're short on time could you cook this on high? If so, how long would you cook it for??

Hi Toni,
sure thing. Do high for 4-5 hours, then shred the meat completely.

I have made this recipe for years... it's SO GREAT. The person that gave me the recipe told me to also add a packed of McCormick's au jus gravy. DELISH!

This is one of my families favorite recipes. I often make it when I have company because I know exactly how it'll turn out. Even after all this time (been a follower since your first month posting) I look at your blog weekly for crockpot recipes.

Pure evil genius. And that is why I love your recipes! :)

I have made this for years, only I use a pork loin and horseradish sauce on the buns. Great go to meal. I will have to try the beef.

Oh, so yummy. Here it is years past the original posting of this recipe, and I got around to trying it today. I had a slightly over 2 pound chuck roast in the freezer, and a jar of the pepper things in my pantry. I did (on the recommendation of one of the comments here), drain the juice, but replaced the volume with low sodium beef stock.

It was amazing, and will be something I make and serve again.

I cook a lunch for our work crew now and then, and this is a favorite! Always devoured! I serve with bread stadium rolls for sandwiches and offer rice for the GF folks. Easy and tasty.