Italian Beef With A Kick

“Seasonings and the pepperocini's create a nice flavor with a little kick. For less kick, cut off stems and remove seeds from pepperocini's and use less of the vinegar. Makes a yummy sandwhich.”
8hrs 15mins

Ingredients Nutrition

  • 1814.36-2267.96 g roast
  • 2 medium onions
  • 1 package au jus mix
  • 1 package good seasons zesty italian seasoning
  • 1 package French onion soup mix
  • 1 can optional beer
  • 396.89 g canonion flavored beef broth
  • 1 jar pepperoncini pepper (8-16 oz. depending on how spicy you want)
  • bread, du jour french loaves
  • sliced provolone cheese


  1. Cut beef into fist size pieces and put into crockpot.
  2. Add au jus mix (dry), italian seasoning mix (dry), french onion soup mix, beer (optional) and onion flavored beef broth to crockpot.
  3. Stir until all seasonings are well incorporated.
  4. Cover and cook on high for about 3 hours.
  5. For very robust flavor, pour the entire jar of pepperocini's with the juice into the crockpot.
  6. Do not drain, the vinegar in the juice helps tenderize the beef and gives a good flavor.
  7. For a more mild or less tangy flavor, remove the seeds and stems from the peppers and use half of the vinegar. I PREFER THIS TASTE. It will still have lots of flavor, just not quite as spicy.
  8. Cover and continue to cook on high for 2-3 hours.
  9. Cut onions into small strips (slices) and add to crockpot.
  10. Cover and cook until meat begins to tenderize and fall apart (about 2 hours).
  11. Remove the beef and tear (shred) into small pieces.
  12. Return beef to crockpot and continue cooking until meat is done and onions are soft which is usually about 2-3 more hours.
  13. I've tried them all and this is my personal favorite because of the flavor and the bread doesn't get as soggy.
  14. Sliced provolone cheese is completes the sandwhich.

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