Spicy Crock Pot Italian Beef

Origin Unknown.

My verdict: Thumbs Up

We served this on NYE and it was well received! The flavor was full but it wasn’t too spicy that anyone was put off. It is definitely a do again.

Spicy Crock Pot Italian Beef

Serves 8-10


  • 1 Boneless Chuck Roast (3-4 pounds)
  • 1 jar Pepperocini ((12 oz))
  • 1 can Beef Broth ((14.5 oz))
  • 1 bottle Beer ((12 oz))
  • 1 Onion (minced)
  • 2 tablespoons Dried Italian Seasoning
  • 1 Loaf French Bread (cut into thick slices)
  • 10 Slices Provolone Cheese (optional)


Pepperocini are thin 2- to 3-inch pickled mild peppers, available in the supermarket's Italian foods or pickled foods section.


Step 1 Trim fat from beef and discard. Cut roast, if necessary, to fit in crock pot, leaving it in as many large pieces as possible.
Step 2 Drain pepperocini. Pull off stem ends and discard. Add pepperocini, broth, beer, onion and Italian seasoning to crock pot; do not stir. Cover; cook on low 8 to 10 hours.
Step 3 Remove bee from crock pot; shred with 2 forks. Return shredded beef to cooking liquid; mix well. Serve on French bread, topped with cheese, if desired. Add additional sauce and pepperocini, if desired.

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