Slow Cooker Pepperoncini Beef aka Drip Beef
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- 2 lb lean beef eye round roast
- 8 oz pepperoncini with juice, jarred
- 1 onion, chopped
- 1 cup beef broth
- 3 tbsp Italian seasoning
- 1/2 tsp salt
Add the beef to the slow cooker. Season lightly with salt and pepper. Pepperoncini liquid and beef broth can have a significant amount of salt, so don't oversalt. You can always add more after cooking.
Add the diced onions, pepperoncinis and liquid, beef broth, and Italian seasoning.
Cook the beef on low for 8 hours until the beef is fork tender and shreds easily. Shred the beef with two forks. Taste and season as needed.
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