Pepperoncini Beef Recipes

SLOW COOKER PEPPERONCINI BEEF AKA DRIP BEEF

Steps:

• Add the beef to the slow cooker. Season lightly with salt and pepper. Pepperoncini liquid and beef broth can have a significant amount of salt, so don't oversalt. You can always add more after cooking.
• Add the diced onions, pepperoncinis and liquid, beef broth, and Italian seasoning.
• Cook the beef on low for 8 hours until the beef is fork tender and shreds easily. Shred the beef with two forks. Taste and season as needed.

PEPPERONCINI AND SHREDDED BEEF

Steps:

• Place all ingredients in crockpot and cook on low for 7-10 hours.
• Once roast is falling apart, remove roast and shred in a large bowl.
• Skim out pepperoncinis and add to the shredded roast.
• Reserve the au jus liquid.
• Split rolls in half and place on a cookie sheet in oven to toast 3-5 minutes, remove from oven.
• Place shredded roast and pepperoncini( about a cup) on one half of roll and 1/2 cup shredded cheese on other half.
• Put back on oven to melt cheese.
• Pour au jus liquid into individual cups for dipping.
• Serve.

PEPPERONCINI BEEF

Steps:

• Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
• Cover, and cook on Low for 6 to 8 hours.
• When making the sandwiches, place meat in rolls, top with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches!

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST

Steps:

• Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
• Cook on Low for 8 hours.