“This recipe has been an ever-changing work in progress. If you don't have a slow cooker (or prefer not to use one) bake in a 250 degree oven. It is a recipe very forgiving of amounts and ingredient changes. Optional changes -Add more of the mild pepperoncini slices, or even add some of the juice. Top with shredded mozzarella, or provolone, cheese. Or, top with caramelized onions, green peppers, and mushrooms, if desired. You may want to serve the broth in small bowls, for dipping.”
7hrs 30mins

Ingredients Nutrition


  1. Cut the garlic cloves into thin slices and use a small knife to insert the garlic deeply into the roast - all over.
  2. Put the broth into a slow cooker or a roasting pan. Add the garlic studded roast and top with the Pepperoncini slices, Italian seasoning, salt and pepper.
  3. Cover tightly and cook in a slow cooker on Low 4-6 hours. (Or, cover the roasting pan tightly and bake 250 degrees, 4-8 hours.).
  4. Remove the beef from the pan and let rest before slicing, across the grain, into very thin slices with a extremely sharp thin knife.
  5. The meat juices should be highly seasoned with a peppery bite. Adjust the seasonings to taste and place the thinly sliced beef in the hot juices for 20 -30 minutes before serving.
  6. Stack the thin beef slices and pepperoncini on warmed, or toasted, Italian bread, hoagie or kaiser rolls.

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