Name: Slow Cooker Pepperoncini Beef Roast with Rosemary
Prep time: 10 min
Cook time: PT-490285H10M5S
Total time: PT-490285H10M5S
Cuisine: American Comfort / Slow‑Cooker Style
Ingredients: 3–4 lb boneless chuck roast; 6–8 whole pepperoncini peppers (from a jar); ¼–½ cup pepperoncini juice (from the jar); 4 cloves garlic, minced; 1 large onion, sliced; 2–3 sprigs fresh rosemary; ½ cup beef broth (optional, for extra sauce); Salt and black pepper, to taste; 1–2 tbsp olive oil (optional, for searing)

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Slow Cooker Pepperoncini Beef Roast with Rosemary is a tender, flavor-packed dish that melts in the mouth and fills the kitchen with irresistible aroma. I love how the tangy heat from pepperoncini peppers mixes with the deep savoriness of the beef and the earthy aroma of fresh rosemary. It’s a no-fuss, dump-and-go meal that practically cooks itself — and the results are always rich, juicy, and comforting.

Why You’ll Love This Recipe

I love this roast because it’s packed with flavor but takes almost no effort to prepare. The slow cooker does all the work, leaving the beef tender and perfectly seasoned with the briny, slightly spicy bite of pepperoncinis. The rosemary adds a woodsy depth that rounds everything out beautifully. It’s versatile too — I serve it over mashed potatoes, tucked into rolls, or on its own with roasted vegetables. Slow Cooker Pepperoncini Beef Roast with Rosemary

Ingredients

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

Chuck roast (boneless, about 3–4 pounds)
Pepperoncini peppers (whole, from a jar)
Pepperoncini juice (from the jar)
Garlic cloves, minced
Fresh rosemary sprigs
Onion, sliced
Beef broth (optional, for extra moisture)
Salt and black pepper
Olive oil (for searing, optional)

Directions

I season the chuck roast with salt and pepper on all sides.
(Optional) I sear the roast in a hot skillet with olive oil until browned on all sides — this step adds depth of flavor.
I place the sliced onion and garlic in the bottom of the slow cooker.
I set the roast on top, then add the pepperoncini peppers (about 6–8) and pour in ¼ to ½ cup of the pepperoncini juice.
I tuck in a few rosemary sprigs around the beef and add a splash of beef broth if I want more sauce.
I cover and cook on low for 8–9 hours or on high for 4–5 hours, until the beef is fall-apart tender.
I shred the beef with two forks and return it to the juices to soak up the flavor before serving.

Servings and timing

This recipe serves 6–8 and takes about 10 minutes to prep, with 8 hours of hands-off cooking time on low.

Variations

Sometimes I add baby potatoes and carrots during the last few hours of cooking for a complete one-pot meal. I’ve also swapped rosemary for thyme or added a splash of red wine for richer depth. If I want it creamier, I stir in a bit of butter at the end. And for a sandwich version, I pile the shredded beef on toasted hoagie rolls with melted provolone.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well on the stovetop or in the microwave with some of the cooking liquid to keep it moist. It also freezes beautifully — I portion it with some of the juices and freeze for up to 3 months. Slow Cooker Pepperoncini Beef Roast with Rosemary

FAQs

Do I have to sear the beef first?

No, but I like to — it adds extra flavor. If I’m short on time, I skip it and the roast still turns out delicious.

Can I make this spicier?

Yes, I add more pepperoncinis or some of the hot variety. I’ve even added a pinch of red pepper flakes for extra kick.

What cut of beef works best?

Chuck roast is my favorite for its marbling and tenderness after slow cooking, but brisket or rump roast also work well.

Can I cook it in the oven?

Absolutely. I place everything in a Dutch oven, cover tightly, and roast at 300°F (150°C) for about 3–4 hours until tender.

What’s the best way to serve this?

I love it over mashed potatoes, on sandwich buns with melted cheese, or even over polenta or rice for a cozy meal.

Conclusion

Slow Cooker Pepperoncini Beef Roast with Rosemary is the perfect blend of savory, tangy, and herby comfort food — made effortlessly in the slow cooker. I love how it fills the house with mouthwatering aroma and results in fork-tender beef that’s rich with bold flavor. Whether I’m feeding the family or prepping for a crowd, this roast is a no-fail favorite that always delivers.