Cold Weather Comfort Food: Spicy Roast Beef

Andy Anderson !


Nothing brings home the idea of “Comfort Food” like slow cooker recipes. They cook all day long and fill the kitchen with the unbelievable aromas of things to come.

This dish is easy to prepare and the only problem is waiting for the slow cooker to do its job.

This dish is a mixture of beef and peppers. I love cooking with pepperoncini peppers because they have just enough heat to warm you up on a cold winter eve without overpowering the dish. Plus the slow cooker will give the ingredients plenty of time to get to know each other.

So, you ready… Let’s get into the kitchen.

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20 Min
8 Hr
Slow Cooker Crock Pot




1 tsp
salt, kosher variety
1 tsp
black pepper, freshly ground
1 tsp
dried oregano
1/2 tsp
ground cumin
1/2 tsp
paprika, sweet or hot
1/2 tsp
garlic powder
1 pinch
cayenne pepper, or to taste


2 Tbsp
grapeseed oil
3 lb
bottom round roast
12-15 small
mild pepperoncini peppers, in brine
1/4 c
brine from the peppers
1 c
beef stock, not broth
3 Tbsp
sweet butter, unsalted variety


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3Gather your ingredients (mise en place).

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4Mix the rub ingredients together in a small bowl.

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5Using a pairing knife, poke small slits all over the roast.

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6Rub the spices all over the roast and allow it to sit for 20 minutes.

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8Gather your ingredients (mise en place).

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9Add the grapeseed oil to a heavy-bottomed pot over medium-high heat.

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10Add the roast, and sear on all sides, about 3 to 4 minutes per side.

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11Remove the roast, and add to the slow cooker.

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12Deglaze the pot with the beef stock, scraping up all those wonderful fonds, and then remove from the heat, about 1 minute

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13Add the butter, and stir to incorporate (off heat), about 1 minute.

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14Add the pepperoncini brine to the stock, and then add to the slow cooker.

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15Sprinkle the pepperoncini peppers around the beef.

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16Slow cook for 8 hours, or until the beef is fork tender.

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17Chef’s Tip: The roast will not be completely submerged in the liquid, so about once an hour or so, open the slow cooker and flip the roast over.

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18Chef’s Note: A bottom roast can be a finicky thing in the slow cooker. Look for one with good marbling. It will probably take the full 8 hours for the collagen to break down, and make it fork tender. But once that happens, you need to stop the cooking process. My advice is to check it on a regular basis. If you keep it in the slow cooker much beyond the fork-tender stage, it will begin to turn stringy.

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20Remove the beef from the slow cooker and thickly slice, or shred.

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21Add to a plate with the peppers, and the au jus, and serve with your favorite sides. Enjoy.

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22Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Heirloom