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Peperoncini Slow Cooker Roast

Peperoncini Slow Cooker Roast

For those days when you don't have much time to spend in the kitchen but still need a hot and filling meal, this flavorful roast is a great choice. My family loves both the smell and the flavor of peperoncini peppers, so I developed this slow-cooked roast especially with those peppers in mind. There is no liquid added to the slow cooker since the meat, peppers, and onions will put out plenty of liquid as they cook. After cooking, this liquid can be served on the side for pouring over the beef or it can be thickened into a gravy.

If you can plan ahead and marinate the beef in buttermilk, the result will be a more tender and moist roast. However, if you choose to skip this step or just don't have the time to marinade, the roast is still tasty.

Makes: about 6 servings


  • 3 pound beef roast (a rump or tip roast works well)
  • 6 ounces GF jarred whole or sliced greek peperoncini peppers
  • 1 large red sweet pepper, seeded and sliced into strips
  • 1 large onion, peeled and sliced into strips
  • 1 Tablespoon dry oregano
  • salt and pepper (about 1 teaspoon sea salt and ½ teaspoon black pepper)