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Sunday Slow Cooker: Pepperoncini Beef aka Drip Beef

This beef is really special. I first saw it over on The Pioneer Woman’s website and have made it multiple times for game-days, get-togethers, and as a base for multiple meals throughout the week. The idea is so simple – slow cooker beef with pepperoncinis, onions, and a touch of Italian seasoning – and the outcome is better than anything you could imagine. It’s terrific on sandwiches, over rice, turned into a quick beef stew, stuffed in peppers. You get the idea. I think it would taste good in just about anything.

Slow Cooker Pepperoncini Beef aka Drip Beef
Servings: 8
Serving Size: 1/2 cup
Nutritional Info: 203 calories, 6.8g of fat, 4.5g carbohydrates, 0g dietary fiber, 32.4g of protein, 1.1g of sugar
Weight Watchers® PointsPlus®: 5 *


    2.5 lbs. lean top round beef (like Laura’s Lean Beef)
  • 1 onion, chopped
  • 1 cup nonfat beef broth
  • 8 oz. pepperoncini with juice
  • 1/2 tsp. salt
  • 3 tbsp. Italian seasoning


  1. Add everything to the slow cooker. Cook on low for 8 hours.
  2. Shred beef with 2 forks and serve.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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6 Response to Sunday Slow Cooker: Pepperoncini Beef aka Drip Beef

  1. Lana on February 20, 2014

    Made this for supper using moose instead of beef (lower in points + than beef, and was given some free by my butcher). Turned out fantastic, so yummy!

  2. Mary Ann M. on February 24, 2014

    So good! I have been looking for a recipe for Italian Beef that tasted like my Mom’s, and this one does. She didn’t use pepperocini in hers, so I can’t figure out why it’s so close, but it is. Made it for dinner last night and it was wonderful.

    • Kristen on February 25, 2014

      So happy to hear you enjoyed it. Curious that it tasted the same without the pepperoncinis, but either way I am glad you liked it. It’s a favorite for me.

  3. jessa on April 14, 2014

    I make this all the time but using b/s chicken breasts although i omit the broth and salt. shredded it works out amazing on wraps and salads!

    • maryannm on April 18, 2014

      Jessa, thank you – never would have thought of using chicken, but it’s brilliant.

  4. Chris on October 30, 2014

    Made this with a ~2lb chuck roast, today. How is something SO simple SO amazingly good?!

    Threw some on top of some mixed greens with a vinaigrette for a meal at work. I was sad when it was gone!


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