Pepperoncini Italian Beef Roast

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Photo: Gooseberry Patch
Yield
Serves 8 to 10
By Vickie, Gooseberry Patch
February 2012
RECIPE BY Gooseberry Patch

Let your slow cooker do the work for this Pepperoncini Italian Beef Roast recipe. The end result will be juicy, flavorful beef sandwiches with a mouthwatering au jus sauce.

Ingredients

  • 1 4-lb. beef chuck roast
  • 1 8-oz. jar pepperoncini peppers, drained and juice reserved
  • 1 onion, sliced
  • 2 1-oz. pkgs. au jus mix
  • 8 to 10 hoagie rolls, split

How to Make It

Step 1

Place roast in a slow cooker; pour reserved pepper juice over top. Cover and cook on low setting for 6 to 8 hours, until very tender. Remove roast and shred with 2 forks; stir back into liquid in slow cooker. Add peppers and onion.

Step 2

Blend au jus mix with a little of the liquid from slow cooker until dissolved. Pour over beef; add water if needed to cover roast.

Step 3

Cover and cook for an additional hour. Serve beef spooned onto rolls.

101 Slow-Cooker Recipes

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Ratings & Reviews

valmky's Review

valmky
December 15, 2014
This is really easy and good. But it really shines when you use leftovers as a base for beef vegetable soup. Add it to some sautéed frozen soup veggies, diced onions and a can of diced tomatoes along with some additional beef broth. Delicious!