After a hiatus, it is time for another edition of Breakroom Cookery, otherwise known as Andrea Feeds The Work Dudes.

I always know that I’ve got a hit on my hands when one of the Dudes tells me something I’ve made is “effing awesome.” Beef Pepperoncini is one of those recipes. It was a regular hit at my office in Florida and the Midwestern guys are all fans, too. I’m not sure where it originated. My mom has been making this as long as I can remember. It dates back to the pre-Internet days of recipe swapping being done on handwritten recipe cards. There are several versions floating around the web. This is my version.

Beef Pepperoncini

Beef Pepperoncini

This is something quick and easy to pull together for a group or the fam. It hardly takes any time or effort, which is perfect for a busy day or cooking for a group. Just put everything in the crock pot, set it on low and walk away for 8 hours or so. Time may vary based on how hot your crock pot runs. Depending on my schedule, I’ve also been known to start it on high and let it go for several hours, just to speed things along.

I like to serve it with some good & crusty rolls, some sliced smoked provolone and a small bowl of the jus for dipping. In fact, tonight I think the bread and jus were my favorite part.

And so… the Work Dudes are eating well tonight.

Recipe: Beef Pepperoncini (Crock Pot)
 
This is really more of a rough guideline than a recipe. There are several versions of this floating around the innerwebz. This is the one I make.
Author:
Recipe type: Main
Ingredients
  • 1 beef roast (3 or 4 lbs, give or take)
  • 1 15 oz can beef stock
  • 1 large jar pepperoncini, including the juices
Instructions
  1. Put all three ingredients in a crock pot in the morning and let go on low all day. By the end of the day, the roast will be falling apart. It can be pulled apart with forks and piled up on crusty rolls with some provolone. The braising liquid makes a nice jus for dipping into.
Notes
* Do include all the juices from the jar of peppers. It makes a difference in the flavor of the meat.
* You can use a jar of sliced peppers or whole peppers, as your preference suits you.
* If you like things a little spicier, take the stems off the tops of the peppers.
* A bottle of beer added to the braising liquid doesn't hurt anything!