Pepperoncini Beef

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5 from 1 vote

This 3-ingredient recipe makes a delicious spicy roast beef! Perfect for sandwiches and main dishes.

Prep Time10

Cook Time2

Total Time2 10

Course: Main Dish

Cuisine: American

Servings: Servings

Calories: 228kcal

Author: Elizabeth (Beth) Mueller

Ingredients

3 pounds chuck roast you can use up to 5 pounds
16 ounces pepperoncinis juice included
2 ounces dry au jus gravy mix

Instructions

Move the top oven rack to the middle of the oven and preheat the oven to 350 degrees F.
Sear the roast on both sides in a Dutch oven on the stovetop over high heat.
Remove from the heat and sprinkle the au jus mix over the top of the roast.
Pour the pepperoncini with all the juice over the gravy mix.
Add water to the pot until the liquid covers the bottom half of the roast.
Cover the pan with the lid and place into the preheated oven.
Roast, covered for 2 to 3 hours or until the roast is fork tender.
Remove from the oven and shred the beef into large pieces, using 2 forks.
Serve immediately.

Notes

Serve on toasted hoagies with provolone cheese.
Additional Add-In Suggestions: chopped garlic, Italian dressing packet, ranch dressing packet. Fresh garlic may turn green from the pepperoncini liquid. Adding dry ranch dressing turns this into Mississippi Pot Roast.

Alternate Cooking Methods

Instant Pot – Add all the ingredients to the pressure cooker and set the timer 60 minutes on high or meat setting. Allow the meat to NPR for 15 min. DO NOT skip the NPR. Quick-releasing will result in tough meat

Slow cooker - High for 6 hours or low for 8 hours. Once the beef is shredded, it can be added back to the slow cooker, along with the liquid, and kept on warm setting. Perfect for game day!

Stovetop – Simmer for 6 hours covered

Substitutions - Dry onion soup can be used as a substitution for au jus packets. A brown gravy packet can also be used instead, but you'll want to add an additional cup of liquid to keep it from getting too thick.

For a more mild version, use half the pepperoncini. If you like it spicier, just add another jar of pepperoncini.

Storing and Reheating Leftovers - Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months. Leftovers can be reheated in the microwave or on the stovetop

Nutrition