Slow Cooker Pepperoncini Beef Roast with Rosemary

Slow Cooker Pepperoncini Beef Roast with Rosemary is a tender, flavorful dish that practically cooks itself. The beef simmers low and slow with tangy pepperoncini peppers, garlic, and fragrant rosemary, creating a juicy, pull-apart roast that’s perfect for sandwiches, rice bowls, or a hearty dinner. It’s the kind of recipe I love to make when I want maximum flavor with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it takes a simple chuck roast and transforms it into something bold and comforting with just a few ingredients. The pepperoncini add a tangy kick that cuts through the richness of the beef, while rosemary brings a warm, herbaceous note that ties everything together. The slow cooker does all the work, and the result is a fall-apart roast with so much flavor, I keep coming back to it week after week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Beef chuck roast

• Jarred pepperoncini peppers (with juice)

• Garlic cloves, minced or whole

• Fresh rosemary sprigs

• Onion, sliced (optional)

• Salt and black pepper

• Olive oil (for searing, optional)

• Beef broth (optional, for extra moisture)

Directions

1. I season the beef roast generously with salt and pepper on all sides.

2. If I have time, I sear the roast in a hot skillet with a little olive oil for a few minutes per side to build flavor, but it’s totally optional.

3. I place the roast in the slow cooker, then scatter the garlic and sliced onion around it.

4. I pour in the pepperoncini peppers along with about ½ cup of their juice. I tuck in a couple of rosemary sprigs on top.

5. I add a splash of beef broth if I want a bit more liquid, but it’s not necessary—the peppers provide enough moisture and flavor.

6. I cover and cook on low for 8–10 hours or on high for 5–6 hours, until the beef is fork-tender and easily shreddable.

7. I shred the beef right in the slow cooker, discarding any large rosemary stems, and let it soak in the juices for a few minutes before serving.

Servings and timing

This recipe serves 6–8.
Prep time: 10 minutes
Cook time: 8–10 hours on low, or 5–6 hours on high
Total time: About 8–10 hours (hands-off)

Variations

• I add baby potatoes or carrots to the slow cooker for a full one-pot meal.

• For extra heat, I stir in a few crushed red pepper flakes or use hot pepperoncini.

• I mix in a little balsamic vinegar at the end for added depth and brightness.

• I use thyme or oregano if I don’t have rosemary—it still brings a lovely herb flavor.

• I serve leftovers on hoagie rolls with provolone cheese for easy sandwiches.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavor deepens over time, making it even better the next day. To reheat, I warm it in a skillet over low heat with a splash of the cooking juices or microwave it in short bursts. It also freezes well—I portion it into freezer bags and thaw it overnight before reheating.

FAQs

Can I make this without searing the beef first?

Yes, I often skip searing when I’m short on time. The slow cooker still makes the beef incredibly tender and flavorful.

Do I need to use the pepperoncini juice?

I do—it’s key to getting that tangy, signature flavor. I usually add about ½ cup, but I adjust based on how zesty I want the final dish.

Can I use another cut of beef?

Yes, I sometimes use brisket or bottom round roast, but chuck roast works best because it’s marbled and tender when slow-cooked.

What should I serve this with?

I serve it over mashed potatoes, rice, polenta, or tucked into buns for sandwiches. It also pairs well with roasted vegetables or a crisp salad.

Can I make this in the Instant Pot?

Yes, I pressure cook it for about 60 minutes on high, then let the pressure release naturally. It turns out just as tender in less time.

Conclusion

Slow Cooker Pepperoncini Beef Roast with Rosemary is one of those effortless meals that delivers big flavor with barely any hands-on time. The beef becomes melt-in-your-mouth tender, the peppers bring a bright, tangy punch, and the rosemary ties it all together with a cozy, herbaceous finish. Whether I’m feeding a crowd or meal prepping for the week, this dish always hits the mark.

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