By 
These are the BEST slow cooker hot beef sandwiches made with pepperoncini peppers and onions. Cooked low and slow, these shredded beef sandwiches are super tender and topped with homemade horseradish sauce.
This post was originally published in November 2017 and has been updated for content.
These hot beef sandwiches are inspired by a recipe from Ree Drumond for Drip Beef Sandwiches. They have become a favorite in our house because they are simple to prepare and make for delicious leftovers the next day. They also are great to serve a crowd!
Serve these slow cooker beef sandwiches with roasted garlic mashed potatoes, parmesan roasted artichokes, or white cheddar mac and cheese!
Jump to:
🥩 Ingredient notes
- Beef - I typically prefer to use chuck roast for these sandwiches as it is marbled with fat and great for slow cooking. A rump roast, top round, or bottom round will also work.
- Broth - Either beef broth or beef stock can be used to add both moisture and flavor to the shredded beef.
- Pepperoncini - Pepperoncini peppers are fairly sweet and mild peppers that provide the perfect brine to help tenderize the beef. They also add great flavor and spice and can be found in either hot or mild varieties.
- Rolls - The rolls or buns you serve this beef on, are entirely up to you. I have served them on hamburger buns, hoagie rolls, or even dinner rolls to make mini sandwiches.
📋 Substitutions and variations
- No Peppers - If you don't like pepperoncini peppers or don't want to use them, they can be omitted from the recipe.
- Cheese - These sandwiches can also be topped with a slice of provolone, swiss or white american cheese.
🔪 Step by step instructions
First, season the roast with salt and pepper and then brown it in a large skillet on the stovetop with the olive oil for about 3-5 minutes on each side.
Next, add the seared roast to the slow cooker and season it with garlic powder and dried oregano. Pour the beef broth or stock over the roast and top with the jar of pepperoncini peppers and the sliced onions.
Cover and cook for 3-4 hours on high or 4-6 hours on low until the meat is tender and easily shredded.
When the beef is done cooking, use kitchen tongs or forks to shred the meat into smaller pieces. Mix the shredded beef with the remaining onions and peppers to combine everything.
In a small bowl, combine all of the ingredients for the horseradish sauce and whisk until it's creamy.
Serve the shredded beef on your favorite rolls or buns and top them with the homemade horseradish sauce.
If you ever don't recognize a tool or skill that is mentioned, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Browning or searing the roast in a skillet before adding it to the slow cooker develops extra flavor and helps seal in the juices. In a pinch, this step can be omitted.
- If you don't like a ton of spice, whole jarred pepperoncini peppers can be used and then removed after cooking before shredding the beef.
- The juices leftover in the slow cooker from the beef can be used for dipping the sandwiches in for extra flavor.
- If serving a crowd, leave the meat in the slow cooker and serve the rolls and sauce on the side so people can assemble them on their own. This will help prevent soggy sandwiches.
- For a quick grab and go meal, assemble the sandwiches and wrap them in foil.
🥘 Alternative cooking methods
These hot beef sandwiches can be made in a dutch oven or cast iron skillet in the oven instead. Simply brown the roast in the oven-safe pot or pan you will be using and then add the remaining ingredients.
Cover with a lid or foil and cook in the oven at 300˚ for 2-3 hours until tender and easily shredded.
⏲️ Make ahead and storage instructions
Leftover beef can be cooled and stored in an airtight container in the refrigerator for 3-5 days. It can also be cooled and stored in an airtight container in the freezer for up to 3 months.
Frozen beef should be completely thawed in the refrigerator and then can be reheated in a pot or pan, covered, on the stovetop, or in the oven.
🥘 More slow cooker recipes
If you loved this recipe for slow cooker beef sandwiches, try these other easy slow cooker meals that I know you will love too!
Recipe
Slow Cooker Hot Beef Sandwiches
Ingredients
Hot Beef Sandwiches
- 1 Tablespoon olive oil
- 2 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 Tablespoons garlic powder
- 2 Tablespoons dried oregano
- 1 cup beef broth or stock
- 1 medium onion, thinly sliced
- 16 ounces sliced pepperoncini peppers, mild or hot
- 8 sandwich rolls or buns
Horseradish Sauce
- ½ cup mayonnaise
- 2 teaspoons red wine vinegar
- 1 Tablespoon prepared horseradish
- ¼ teaspoon kosher salt
- 1 pinch black pepper
- 1 pinch granulated sugar
Instructions
Hot Beef Sandwiches
- Preheat a large skillet over medium high heat on the stovetop and season the chuck roast with the salt and pepper.
- Add the olive oil to the skillet and then brown the roast in the hot skillet for 3-5 minutes on each side.
- Remove the roast from the skillet and add it to the slow cooker. Sprinkle the roast with the garlic powder and dried oregano and then top it with the beef broth, onions and pepperoncini peppers.
- Cover and cook on high for 3-4 hours or low for 4-6 hours until the meat is tender and easily shredded.
- Using kitchen tongs or forks, shred the beef into smaller pieces and mix it together with the peppers and onions.
- Serve hot shredded beef on the rolls, topped with the horseradish sauce.
Horseradish Sauce
- In a small bowl, combine all of the ingredients for the sauce and whisk to combine. Serve on top of beef sandwiches.
Notes
- Browning or searing the roast in a skillet before adding it to the slow cooker develops extra flavor and helps seal in the juices. In a pinch, this step can be omitted.
- For less spice, whole jarred pepperoncini peppers can be used and then removed after cooking before shredding the beef.
- The juices leftover in the slow cooker from the beef can be used for dipping the sandwiches in for extra flavor.
- If serving a crowd, leave the meat in the slow cooker and serve the rolls and sauce on the side so people can assemble them on their own. This will help prevent soggy sandwiches.
- For a quick grab and go meal, assemble the sandwiches and wrap them in foil.
Substitutions and Variations
- Beef - Chuck roast is preferred for these sandwiches as it marbled with fat and great for slow cooking. A rump roast or top or bottom round will also work.
- Peppers - Pepperoncini peppers are fairly sweet and mild peppers that provide the perfect brine to help tenderize the beef. They can be found typically in mild or hot varieties. For less spice, whole jarred pepperoncini peppers can be used and then removed after cooking before shredding the beef. The peppers can also be omitted to eliminate the flavor or spice, if desired.
- Cheese - These sandwiches can also be topped with a slice of provolone, swiss or white american cheese.
Alternative Cooking Methods
These hot beef sandwiches can be made in a dutch oven or cast iron skillet in the oven instead. Simply brown the roast in a oven safe pot or pan and then add the remaining ingredients. Cover with a lid or foil and cook in the oven at 300˚ for 2-3 hours until tender and easily shredded.Make Ahead and Storage Instructions
- Leftover beef can be cooled and stored in an airtight container in the refrigerator for 3-5 days. It can also be cooled and stored in an airtight container in the freezer for up to 3 months.
- Frozen beef should be completely thawed in the refrigerator and then can be reheated in a pot or pan, covered, on the stovetop, or in the oven.
Ashton
Sorry if I read over this, do you drain the Peppers before pouring in? Or pour in the juice as well?
Thanks
Amanda
I do not drain the juices before adding it, the juice adds a wonderful flavor.