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Pepperoncini Italian Roast Beef

GooseberryPatch's picture
Savory, fall-apart beef roast makes the BEST sandwiches! Jo Ann & Vickie share a sure-fire, winning recipe your family will love. Oh, and it's a slow-cooker recipes too! How great is that?
  Chuck beef roast 4 Pound
  Pepperoncini peppers/Banana pepper 8 Ounce, drained, juice reserved
  Onion 1 Medium, sliced
  Au jus mix/Gravy mix 2 Ounce
  Hoagie rolls 10 Small, split

1. In a slow cooker, place the roast and pour the reserved pepper juice on top.
2. Cover and cook the roast over very low heat for 6 to 8 hours or until tender.
3. Remove the roast and place on a plate and using 2 forks.
4. Return the shredded beef, back into slow cooker into the cooking liquid.
5. Add in pepperomcini peppers and onion and stir well to mix.
6. In a small bowl mix together au jus mix with little liquid from slow cooker, stir well and pour over the beef.
7. Add about ½ cup of water, cover and cook for 1 hour.

8. Spoon the beef on the bottom part of Hoagie rolls and cover with a top.

9. Serve how as desired

You can also serve it on top of some egg noodles, if desired.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes

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Average: 4.4 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 732 Calories from Fat 243

% Daily Value*

Total Fat 27 g40.9%

Saturated Fat 7.6 g37.8%

Trans Fat 0 g

Cholesterol 105.2 mg35.1%

Sodium 1350 mg56.3%

Total Carbohydrates 62 g20.6%

Dietary Fiber 2.4 g9.8%

Sugars 5.1 g

Protein 57 g114.9%

Vitamin A 0.7% Vitamin C 3.7%

Calcium 15% Iron 39.8%

*Based on a 2000 Calorie diet

Pepperoncini Italian Roast Beef Recipe Video