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A toasted hoagie roll piled with shredded pepperoncini beef, melted provolone and whole pepperoncini, with a small bowl of juice for dipping on a butcher-block counter
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Pepperoncini Beef

Chuck roast slow-cooked with a whole jar of pepperoncini and their brine, garlic and Italian seasoning until it shreds, then piled into toasted rolls with provolone and a spoonful of the tangy juice.
Course Meal
Keyword Pepperoncini
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 sandwiches
Calories 450kcal

Ingredients

  • 1 beef chuck roast about 3 pounds
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper ground
  • 4 cloves garlic minced
  • 1 jar pepperoncini 16 ounces, with the brine
  • 1 cup low-sodium beef broth
  • 2 tablespoons Italian seasoning
  • 8 hoagie rolls or other large sandwich rolls, split
  • 8 slices provolone cheese optional

Instructions

  • Pat the roast dry and rub it all over with the salt and pepper. Cut a few deep slits in the top, press the garlic into them, then set the roast in a slow cooker.
  • Sprinkle the Italian seasoning over the roast. Pour the pepperoncini and all of their brine over the top, then pour the beef broth in around the sides.
  • Cover and cook on low for 8 to 10 hours (or on high for 5 to 6 hours), until the beef pulls apart easily with a fork.
  • Move the roast to a cutting board and shred it with two forks, discarding any large pieces of fat. Skim the fat from the liquid in the slow cooker, return the beef to the pot and let it soak in the juices for about 15 minutes. Taste and add salt if needed.
  • Pull the stems off the pepperoncini, or slice them. Toast the rolls, pile on the beef and peppers, add a slice of provolone if you like, and spoon a little of the juice over the top. Serve with extra juice on the side for dipping.

Notes

Pepperoncini are mild, 100 to 500 SHU, so this is more tangy than hot. For more heat, add 1/2 teaspoon crushed red pepper with the Italian seasoning, or top the sandwiches with hot giardiniera or sliced jalapeños.
Searing the roast in a hot, lightly oiled skillet before it goes into the slow cooker gives it a deeper, browned flavor. It's optional.
Keep the leftover beef in its juice. It keeps 3 to 4 days in the fridge, or freeze it in the juice for up to 3 months.

Nutrition

Calories: 450kcal | Carbohydrates: 34g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 868mg | Potassium: 484mg | Fiber: 2g | Sugar: 5g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 14mg