Pulled Beef with Peperoncini Peppers

Pulled Beef with Peperoncini PeppersI will start by giving my hats off to my Aunt Beth for this recipe. A few years back while visiting relatives in Indiana, my aunt had a slow cooker going with beef and peperoncini peppers. At first thought, I thought ‘peperoncini peppers?’, but after trying this, and packing it high on a bun, I was sold. It has been a while since I last saw my relatives in Indiana, and while shuffling through the compilation of family recipes this past weekend, led me to pulled beef with peperoncini peppers.

Before we begin, I just want to say that this takes about 30 seconds to put together, and about 8 hours to cook.


  • 1 brisket (I believe my aunt used a chuck roast)
  • 1 16oz jar of peperoncini peppers, with the juices
  • Large rolls or buns for sandwiches

Toss the ingredients in a slow cooker and let it go on low for eight hours. When you are ready to serve, the beef will just fall apart. Now you might be thinking this is too spicy, or too hot to eat due to the peppers, but you are wrong. The peppers themselves are a bit mild and tangy, and that is some of the flavor that melts into the meat, while at the same time smooths out the pepper flavor.


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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