Slow Cooker Pepperoncini Beef Roast with Rosemary
Slow Cooker Pepperoncini Beef Roast with Rosemary is a melt-in-your-mouth chuck roast simmered in tangy pepperoncini juice, garlic, and rosemary. It’s a flavorful, no-fuss meal perfect for sandwiches, rice bowls, or hearty dinners.
- Prep Time: 10 minutes
- Cook Time: 8–10 hours (low) or 5–6 hours (high)
- Total Time: 8–10 hours
- Yield: Serves 6–8
- Category: Main
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3–4 lb beef chuck roast
- 1 jar (12–16 oz) pepperoncini peppers, with juice
- 4 cloves garlic, minced or whole
- 2–3 fresh rosemary sprigs
- 1 onion, sliced (optional)
- Salt and black pepper, to taste
- 1 tbsp olive oil (optional, for searing)
- 1/2 cup beef broth (optional)
Instructions
- Season beef roast with salt and pepper on all sides.
- Optional: Heat olive oil in a skillet and sear roast for 2–3 minutes per side.
- Place roast in slow cooker. Add garlic and sliced onion around it.
- Pour in pepperoncini peppers and about 1/2 cup of their juice. Add rosemary sprigs on top.
- Optional: Add a splash of beef broth if desired.
- Cover and cook on low for 8–10 hours or high for 5–6 hours, until beef is very tender.
- Shred beef in the slow cooker, discarding rosemary stems. Stir to combine with juices and serve warm.
Notes
- Add potatoes or carrots for a one-pot meal.
- Use hot pepperoncini or red pepper flakes for heat.
- Stir in balsamic vinegar for added depth.
- Substitute rosemary with thyme or oregano.
- Serve leftovers on hoagie rolls with provolone cheese.
Nutrition
- Serving Size: 1/8 of roast
- Calories: 380
- Sugar: 1g
- Sodium: 590mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg
