Slow Cooker Shredded Peperoncini Beef (3 Ingredients)


This recipe appeals to me… not only because it has 3 ingredients, and is cooked in a slow cooker… but because it has pickled peperoncini’s… and I’m 8 months pregnant! This recipe is as easy as it gets  and provides for a fantastic sandwich experience for all involved. Below is a photo of the 3 simple ingredients I used to make this beefy delight! 1 roast (I used chuck), a 32 oz jar of peperoncini’s, and some garlic.



Above, I have combined all 3 ingredients into my slow cooker. I reserved several of the peppers from the jar to use on sandwiches later on. You can skip that step if you don’t plan to use peppers on sandwiches. You will not want to use the peperoncini’s from the finished product… they are tasteless mush by end.


Above is the roast at just about eight hours on low. At this point… my mouth is watering… and I cannot wait to eat this meat. The smell has been filling our house for hours and has finally gotten to the torturous stage. Below, you will see that I have removed the meat from the slow cooker and shredded it completely. You only need to do this… if you are planning to use the meat for sandwiches.


While you have your meat shredded on a plate, use a slotted spoon to remove all of the cooked peppers and stems from the slow cooker. Once removed, add the shredded beef back to the slow cooker.


2lb Boneless Beef Chuck Roast
32 oz. Jar of Peperoncini’s
Garlic, minced (as much or as little as you like)


Add the roast to the slow cooker (fat side down). Pour peperoncini’s and the liquid over the meat into the slow cooker then add minced garlic. Cook on low for 6-8 hours, remove meat, shred, remove peppers and stems from slow cooker and return meat.

For sandwiches:

I, unfortunately used french rolls… which ended up being too soft. I would select a much crustier, hearty bread next time. I simply added some of the shredded beef to a roll with a touch of mayo… then topped it with some of the reserved peppers.


I loved it (aside from the bread choice). I think Christopher thought it was “just ok” – he didn’t have  much to say about it… and when he really likes something – he let’s me know. Both of my housemates said it tasted really good and they enjoyed the sample that they tried.

It could be that I’m pregnant… I do have an overwhelming urge to eat anything pickled. OK… I have an overwhelming urge to eat just about anything right now. I am anxious to make this roast again after I’ve given birth. Maybe during that cooking session I won’t forget to take pictures of my sandwiches before I inhale them!!! True story!

If you have tried this recipe… or any variation of it… I would love to hear your thoughts. Please feel free to reply. I look forward to your comments.

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