So is anyone else finding themselves in the throes of summer craziness? Between May 30 and June 18, I will be home for exactly 3 days. And not even full days. Parts of days. Most of which involve lots of laundry and re-packing. My family and I are heading to Seattle this morning for a family vacation (which wouldn’t be complete without a few book signings!)
So anyway. I’m totally in the thick of quick and easy meals right now, especially those that feed a crowd, because that seems to be where I am right now with my summer. I’ve been hearing about this recipe for a long time (hi, Bethany! 🙂 ) and I finally tried it a few weeks ago.
And it totally didn’t disappoint. It was easy, flavorful, and I even got a few very early-morning phone calls requesting the recipe after I took it to a meeting last week. Doesn’t it look delicious??
For these beef sandwiches, you’ll need a 3-lb. beef roast, a 16-oz. jar of pepperoncinis, and 4-5 cloves of garlic. Oh, and some kosher salt and freshly ground black pepper. You can also add a little packet of Italian Dressing if you like as well.
A note on the peppers: These are not hot spicy peppers, they have a very mild bite to them, but mostly they are just small, and pickled, and tangy. You can usually find them in the condiment aisle at the grocery store, near the roasted red bell peppers, pickled vegetables, and pickles. They are awesome sprinkled on salads and sandwiches! The particular jar in this picture doesn’t have the word Pepperoncini on it, but usually it does! So just look for that in the store and you’ll know you’ve got the right thing.
Since there seems to be a lot of discussion about pepperoncini vs other peppers, we wanted to add this picture. Notice that they are bright yellowish, sliced (although you can find them whole as well) and they clearly say “Pepperoncini.”
There’s usually a little heat indicator that shows they aren’t very spicy. Every once and a while though, I’ll get a jar that actually has a little kick to it, but generally they’re super mild.
If you want ZERO heat, then look for the jar that looks exactly like this, only they’re labeled “Mild Pepper Rings”. The heat indicator on the side of the jar will be at “Low” in the blue section. That is actually what I use most often.
If you want to make these into sandwiches, you’ll also need some nice buns (don’t we all??) and slices of provolone cheese.
Heat about 2 tablespoons of olive oil in a pot or high-sided skillet over high heat. While the oil is heating, rub some kosher salt and freshly ground pepper evenly over the pot roast and then sear it on all sides until you have a nice, brown crust on the meat.
Toss in some minced garlic…
and then pour in the whole jar of pepperoncinis (I liked the sliced ones), juice, stems, bits and pieces, everything.
Optionally, you can also add that packet of Italian Dressing- adds lots of yummy flavor, but it’s also great without it!
If you can, turn the slow cooker to the high setting and cook it until it boils, then turn it to low and cook it for several more hours or until the beef is fork tender and shreds easily.
But if you can’t do that, just cook it on low for 8-10 hours or until you can shred it.
We love it on toasted, crusty sandwich rolls with melted provolone and a little bit of mayonnaise, but it’s super versatile.
You could serve it wrapped in tortillas, with either a Greek or Mexican flair or even on a salad with this dressing (this recipe, incidentally, is not what I was planning on posting in conjunction with this recipe, but, like I said, life is insanity right now and I’ll post it next week. Promises.)
Oh, and if you have left-overs, they would work great in our Baked Chipotle Beef Taquitos (thanks to a reader comment for that!)
Pepperoncini Beef Sandwiches
Ingredients
- 1/2 + teaspoon kosher salt
- 1/2 + teaspoon freshly ground black pepper
- 2 tablespoons of olive or cooking oil
- 3 lb. beef roast trimmed of excess fat
- 4-5 cloves garlic minced or pressed
- 1 16- oz. jar sliced pepperoncinis undrained
- Optional: 1 small packet dry Italian dressing
- Crusty sandwich rolls for sandwiches
- Sliced provolone cheese for sandwiches
Instructions
- Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy.
- Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis and dressing mix if using. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.
- For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.
Notes
instant pot instructions
Slice roast into 1" slices. Preheat about 2 tablespoons olive oil in the pot on the sauté setting and season roast with salt and pepper. Sear the roast slices on all sides (in batches if necessary). Turn off sauté setting and add garlic, pepperoncinis, and Italian dressing (if desired). Use the manual setting to cook on high pressure for 40 minutes. Allow the pressure to release naturally (don't open the valve) for 10 minutes, then release pressure and shred the roast with 2 forks. Serve as desired.freezer instructions
Prepare the meat through the searing stage. Allow it to cool. Place the roast in a gallon-sized freezer bag or a large freezer safe container. Add the pepperoncinis and the garlic. Seal and freeze. When ready to cook, place in a slow cooker and cook on high for 6-8 hours or on low for 8-10 hours. Serve on toasted crusty rolls with melted Provolone cheese.
Questions & Reviews
This recipe and my crockpot recently traveled with our family to Tennessee on vacation. The ingredients were very easy to find at the local market and it was super easy to put together in the crockpot the morning before we headed out for a full day of hiking and fun. When we returned that evening exhausted and hungry, what a treat it was to sit down and enjoy these amazing sandwiches. We added pepperjack cheese to ours and I roasted some fingerling potatoes in the oven as a side. We had enough leftovers for lunch the next day and again, they were a big hit. If you haven’t tried this recipe, please do, it’s amazing!
I made these a few days ago and they are DELICIOUS!!!! Plus, they are super easy! I
used sandwich thins intead of rolls and low-fat pepperjack cheese to cut down on the
calories. MMMMmmmmm! I will definitely make these again.
These looked really good, so I got myself a jar of the Mezetta pepperoncini’s and made these for the 4th of July. They came out really hot! Way too hot for my family.
I made these tonight and LOVED them!!! One question though: (I’m not a great cook) was I supposed to shred the meat inside the crock pot, then scoop some out with a slotted spoon so I get pepperoncinis on the sandwich as well?? I shredded it out of the crockpot and only used the meat. The meat did have kick, but I am a spice wimp! It was yummy, but I think I might have done it wrong…
My husband is obsessed with these. He even made our home teachers try them when they came over, and then sent them the link to the recipe afterwards. He said, “I have to admit, I think they have been the best sandwiches I have ever had”. Well, I have to admit I think they are some of the easiest sandwiches I’ve made! So, pretty much the perfect recipe. THANKS! 🙂
Holy cow, these sandwiches are SO good! My husband kept telling me it was his favorite thing that I have EVER made, and I cook all the time, so this was a HUGE hit. Thanks!
This was SO good! My husband loved it. I would have never thought to put these ingredients together like this. Amazing!
I love this recipe! It has been a staple in our house for 10 years! I think I may just make some today!
These are THE BEST sami’s ever!! A friend made them for us and i was polite and only ate two, but I really wanted a whole bunch more!!!!!
I’m making this soon! Looks de-lish!! I’ll see you at Aurora Village on Saturday.
best.sandwiches.EVER!!!
I made this last night, and it was great. I got a deal on an eye of round and it worked really well.
My teen son kept hanging out by the slow cooker, and saying, “How much longer! It just smells SO good.”
I’m pretty sure you’re page has helped me invent an entirely new menu. You’re always posting delicious morsels!!!
This look soo yummy! I have been following your blog for a few months, everything you post look so good and you make it look so easy to make. This receipe will be the first that I try to make at home from you blog roll. So I got up this morning and starting prepping everythin to make the roast. My husband walks in the kitchen and gets the hugest smile on his face and says ” your cooking?1?” Ummmm, yeah I cook all the time, in my mind…..:-)
I made this tonight and all the boys in my family were “Oh So Happy!!!”
Even after clarification, your pepper pictures are all wrong. Pepperoncinis are green, usually less than 2″ long and only sometimes come pre-sliced in jars. The peppers you show in the slow cooker with your meat are BANANA PEPPERS. Not only do they have an entirely different flavor, they’re a completely different type of pepper; incidentally, one that is much less spicy and with a much more acidic “vinegary” flavor when pickled, but are almost flavorless after cooking.
Anyone reading this, for best results use Pepperoncinis; if you don’t think you can tell the difference, make sure the jar is labeled–most are.
Hate to tell you this Kate S. But *you* are actually all wrong 🙂 I took that picture myself and those peppers came directly out of the bottle with the pepperoncini label. So if you still don’t believe it, you’ll have to take it up with the pepperoncini company!
Kate, mine were sliced and had the word “pepperoncini” on it, in fact that is all my Wal-Mart had.
I made this for dinner last night but accidentally bought hot peppers. It was really good and spicy. I am going to use the leftovers to make the taquitos. I can’t wait to try those too!
I made it the day I read the recipe. What’s not to love…only a few ingredients and a crock pot. It was delicious. The family loved it. Thanks!
This is good! My variation is to use 1 onion, sliced, 1 – 2 packages of dry italian dressing mix, 1 cup of water and 1 jar of pepperoncini peppers. I like both recipes!
Thanks for all your work! Your cookbook has been a lifesaver for me!
We had this for Sunday dinner last night, oh my yum! Thanks for sharing! We will surely be making this again.
I made these sandwiches over the weekend with a small roast I had in the freezer. It was too small for a pot roast, but was PERFECT for sandwiches for my husband and I.
DELICIOUS!!! This is going in the recipe box and will be used frequently. Yummz!!
Hi Kate- I just met your sister Holly. She turned me on to your site, and I am glad that she did. This recipe looks tasty. Awesome work. Thanks.
–Jessica
I am dragging my 4 kids to your Houston book signing, call me crazy.
I made this yesterday for dinner and I love the fact that it is easy to assemble and then I can forget about it until it’s time to eat! I didn’t have fresh garlic on hand so I used garlic powder with the salt and pepper before browning. I tried to use the whole jar of pepperocini but my husband kept eating them before they made it into the crock pot (so I think it was closer to 3/4 of the jar actually made it into the pot).
For those who keep posting that pepperocini are spicy, you must be confusing them with some other type of pepper because these are super mild. The jar I used even said “hot” on them and they were anything but hot. They don’t overwhelm the roast but add a really nice flavor to the meat. My entire family loved this meal!
I made this last night. It was yummy! My husband said it was one of the best things I’ve ever made for him. Thanks for the recipe!
Now that I’m in Utah, you guys aren’t touring through Utah anymore. Just my luck.
This looks yum…can you do a book signing in Boston???? It’s really beautiful in the fall…just sayin… 🙂
I have been making something similar for a couple years now. I add about 1 cp. beef broth to mine. Gonna have to start adding garlic, too. YUM! While you’re in WA, stop by Sotto Voce at Pike Place. I love to brush a little Olio Santo on the buns before I toast them when I serve these. Adds a little extra something and makes it even more amazing!
This sounds good, but I don’t really like the taste of pepperoncinis. For anyone who’s had it before, do you think the taste changes a lot when you cook it?
Alicia, it’s not overwhelmingly pepperoncini-y–it kind of reminds me of a milder version of corned beef. And you can always pick out the pepperoncinis from your sandwich. 🙂
We have been making this recipe for several years and it is a family favorite. I have even served it for friends that have come over and it has always been a hit.
To answer two of the questions above from my experience:
– leaving out the garlic will have minimal impact. I think they will still be absolutely delicious with just the beef and the pepperoncinis.
– You do pour the entire jar, including juice in to the pot.
And a side note…. I am overly jealous of those who get to use this beef in complimentary/2nd meals. We never have a single piece left, it gets devoured quickly by my husband and all 3 boys. Maybe I’ll have to start cooking two roasts so we can try it in other recipes, sounds delish!! 😉