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Slow Cooker Pepperoncini Beef

Pepperoncini Beef Toasts

Our friend Carrie, of, sent us this delicious recipe using two of our most popular spice blends. Perfect for a fall weeknight or a lazy Sunday, this slow-roasted beef recipe is simple, satisfying, and versatile.


  • For:
  • 12

For Beef:

  • 3 lbs beef roast, cut into 2-3 inch pieces
  • 1/2 cup Soy Sauce or Tamari
  • 1/2 cup pepperoncini (jarred, sliced yellow peppers)
  • 1 tbsp. Urban Accents Chicago Steak and Chop Seasoning Blend
  • 1/2 onion, chopped

For Sweet Potato Toasts:

  • Preparation: 20 min
  • Ready in: 20 min


For Beef:

  1. Turn slow cooker to sauté and add the beef. Sauté for 5 minutes. (If your slow cooker does not have a sauté setting, sear the meat in a dutch oven or large pot over medium-high heat then move it to the slow cooker for next steps.)
  2. Add the remaining ingredients and turn slow cooker to low. Put lid on and set to low for 6-8 hours or until tender.
  3. When ready to serve, remove the beef and shred with two forks. Add juices from slow cooker to keep meat moist.

For Sweet Potato Toasts:

  1. Preheat oven to 400°. Brush olive oil on each slice of sweet potato slices. Sprinkle seasoning on each slice. Bake for 15 minutes, flip, and bake for another 10-15 minutes.
  2. Top each slice with beef and garnish with more pepperoncinis.

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