Monday, July 23, 2012

Crockpot Shredded Peperoncini Beef

Ever had a week so jam packed that it feels like you go to work to relax?  Me too. 


Being on a restrictive diet complicates things so much.  No longer can I grab take out and skip cooking.

But what about when you don't have time to cook, but you want to eat more than a Larabar?

You cook with your crockpot!

I love my crockpot so much.  It frees up so much of my time.  Who doesn't love coming home to a hot dinner waiting on the counter?

It's so hard to find recipes for the crockpot that don't involve cream of something soup or a bunch of packaged mixes.   When you have dietary restrictions like I do, you have to stay away from most prepared foods. Not to mention those soups and mixes are terrible for you, full of nasty ingredients like MSG.

In 2008, when Stephanie O'Dea started her 365 days of crockpotting blog, I was excited!  I found her early into her adventure, and was excited to see recipes that weren't full of the soups and packets, but actual real recipes.  Her family eats GF, too, so I knew it would be a little bit healthier than most recipes I typically see. 

When I started eating GF, I already knew a little bit about eating GF, thanks to her blog.  It made it seem less overwhelming and I eased right into the new lifestyle.  Now that I'm even more restrictive, I can still find some recipes that I can eat! 

This recipe is great because it takes about a minute to prepare before you leave for work.  And if you are like me, that one minute is a huge deal.  It's 2 ingredients, and the leftovers can be used multiple ways.  I usually use a 4-5lb roast and 2 pints of homemade pickled peppers. i usually just serve it alone with a couple veggie sides or a big salad.  Thank you, crockpot 365, for such an awesome recipe!

 Shredded Peperoncini Beef

1 chuck roast, about 2 lbs
1 16 oz jar of peperoncinis

Place roast in the crockpot.  Leave the fat on the roast while it cooks.  You will discard the fat after it cooks.  If you trim off the fat now, the meat will dry out in the crockpot.  Add entire jar of peperoncinis, including liquid.  Put lid on crockpot.  Turn on low.  Set timer for 8-10 hours.  When you are ready to serve, shred the meat, discarding the fat, and peppers, if desired.  Add some of the juices to keep the meat moist. 

Pre-cooking.  I was so hungry, I forgot to take a picture when it was done.  My peperoncinis are red and green because they are home grown and home canned.  The peppers actually turn red at full maturity...and are way spicier too!


  1. Mellissa, I'm so glad you enjoyed this recipe! I love this kind of lazy cooking--- and really love how you can repurpose the leftovers to create new meals. score!

    1. Wow!!!! You are my very first comment on my blog! I always thought it would be my mom, not one of my blogging idols. Thank you for making my day, and for making so many awesome recipes that are GF!!! You rock!!!

  2. Sounds so yummy! I want to make it now!

    1. It's really yummy! And as long as you don't use home canned peppers like I did, it's not spicy and kiddo friendly!

  3. I actually just commented on Stephanie's post about this recipe, and I did not drain my jar of peperocinis and it was sooooo salty. Unbearably so. I imagine the peperocinis can be packed in different liquids, so this was unfortunately a big fail for me. I'll try it again at some point with drained peppers!

    1. I'm sorry it was too salty for you. I have never had that problem at all. I use home canned pepperoncinis or I use Mezzetta brand if I'm out of the homemade ones. Be sure to add some liquid to your roast if you make it with the drained peppers so you don't burn your meat.