Slow Cooker Pulled Banana Pepper Roast Beef

This Slow-Cooked Banana Peppers and roast Beef creates a super tender and juicy pulled beef that’s bursting with flavors and spices. It’s perfect for those low and slow days when you want deliciousness without the fuss! Just set it and let the slow cooker do the work!

Summer is in full force here which means I’m cooking outside in my wood-fired pizza oven as much as I can OR the slow cookers and pressure cookers are working full force.

Do you find that you use your oven less in the hotter months?

This recipe is a spin on my famous Instant Pot Beef Barbacoa that folks can’t get enough of.

Have you tried it yet?  It’s a big hit for parties and when you do weekly meal prep, as not only is it delicious, but it’s such a versatile recipe.

After all, versatility is key in my world!

Banana Pepper Roast Beef Ingredients!

These should be common pantry and fridge items. If not, most local stores will carry things like banana peppers or green chilies.

• Chuck Roast – can use pot roast, shoulder, rump, or bottom round roast
• Oil – you need this to sear the meat
• Beef Stock
• Spices – garlic powder, cumin, oregano, paprika, cayenne, salt, pepper, bay leaves
• Lime Juice
• Veggies- banana pepper rings (plus the juice), bell pepper, green chilies, red onions
• Herbs – Cilantro

Banana Pepper Rings vs Pepperoncinis

While you can substitute one for the other, they are different. They vary in taste, heat level, appearance, and texture.

• Banana Peppers: they are milder in heat. The riper a fresh banana pepper is, the sweeter it will be. The jarred rings are pickled and will also be a tad zesty. They have some heat but are low on the Scoville scale (0-500). Fresh ones are longer, smooth, slightly curved, and have a pointy end
• Pepperoncinis: Their heat level is a bit spicier than banana peppers. When pickled, they have a tangy, almost sour taste. They have some heat but are low on the Scoville scale (100-500). Fresh peppers are shorter, with a round end and wrinkly skin.

Let’s get slow cooking!

This only takes three steps before you put it in the slow cooker.

1. Make the sauce
2. Slice the peppers and onions
3. Brown the beef

1. Banana Pepper Beef Sauce

1. In a bowl, whisk together the stock, tomato paste, garlic powder, cumin, oregano, paprika, cayenne, lime juice, rest of the black pepper and salt. Set it aside

2. Slice the Veggies

1. Cut up the pepper (large or mini) into rings.
2. Chop up the red onions.

Chef Lori’s #1 Tip for Success

Searing Meat: You’re trying to achieve the “Maillard Reaction.” This is where amino acids and sugars in the food create a chemical reaction, giving the food a caramelized crust and incredible depth of flavor.

Meet the Chef

How to Sear Roast Beef

1. Pat the beef dry and coat with salt and pepper. Add the oil to a slow cooker insert that can go on the stovetop (like this one) or a heavy-bottom Dutch oven and heat until the oil shimmers and is hot.
2. CAREFULLY add your beef and cook undisturbed for 5-7 minutes on each side.

3. Once browned on all sides, add all the onions and bell peppers.
4. Pour the sauce over, add the green chilies and the entire bottle of banana peppers (juice too!)
5. Put the lid on and set it to LOW for 8 hours.

How to Finish Slow-Cooked Roast Beef

1. When done, fish out the bay leaves and discard them.
2. Carefully remove the beef and place it on a plate. Using a slotted spoon, grab the veggies and place them with the beef. Strain the fat from the liquid and put it back in the pot.
3. If your slow cooker is stovetop safe, move it to the burner and bring the liquid to a boil. Allow it to reduce until slightly thickened, like a sauce.
4. Shred the beef and add the beef and veggies back to the pot.
5. Cook for a few more minutes, garnish with cilantro, and serve!

How to Serve Shredded Pot Roast with Banana Peppers

Pair this crispy chicken with:

• Taco: add to a warm flour tortilla with lettuce, beef, veggies, fresh tomatoes, avocados, cheese and sour cream. Add more banana peppers if desired.
• Rice Bowl: place warm beef, sauce, and veggies over cooked rice, cilantro, diced tomatoes, red onions, and cucumbers
• Burritos: add the beef, guac, black beans, corn, and salsa
• Nachos: add the beef, fresh tomatoes, onions, banana peppers, and cheese
• Sandwiches: soft buns, beef, Pittsburgh slaw, sliced tomatoes

Banana Pepper Pot Roast Substitutions

• Pork: use pork butt or shoulder instead of beef. Cook at the same time
• Chicken: Use chicken stock and boneless thighs/breasts. Cook on low for 3-4 hours
• Peppers: add chipotle peppers with adobo for more heat
• Cilantro: just omit it as there is no substitute for it

How to Reheat Slow Cooker Pot Roast with Banana Peppers

Preheat the oven to 350F. Place the meat in an oven-safe dish, cover it with foil, and heat for 15-20 minutes.

If you want, you can use the microwave in 30-second increments (covered)

Instant Pot Shredded Banana Pepper Pot Roast

1. Add the oil to the Instant Pot and turn on the brown/sautee feature.
2. Once the oil is hot, add the beef (if it doesn’t completely lie flat, cut it up into pieces and add the pieces in intervals). Sear all of the sides until the beef forms a nice brown crust.
3. Add the veggies, bay leaves, liquid, green chilies, and banana peppers, and close the lid.
4. Lock the lid, and set the timer for 65 minutes on high. When the timer is done, shut the pressure cooker off and let it perform a natural release.
5. Once the pressure is released (~10-15 minutes), using tongs, remove the beef pieces, placing them into the bowl of a stand mixer fitted with the paddle attachment or on a plate. If using the mixer, turn it on until the beef is shredded (leaving some chunks). If doing it by hand, use two forks and shred the meat. Remember, you want some bigger pieces.
6. Remove the bay leaves, scoop out the veggies, and set with the beef.
7. Heat the sauce until it thickens slightly, and add the meat and veggies.
8. Stir, add the cilantro, and serve.

Slow Cooker Pulled Banana Pepper Roast Beef

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This slow-cooked banana peppers & roast beef creates a super tender & juicy pulled beef that’s just bursting with flavors and spices. Perfect for those low and slow days where you just want deliciousness without the fuss! Just set it and let the slow cooker do the work!

• Author: TKWAdmin
• Prep Time: 20
• Cook Time: 8 hours
• Total Time: 8 1/2 hours
• Yield: ~8 servings
• Category: slow cooker, beef
• Method: slow cooker, instant pot
• Cuisine: Beef

Ingredients

• 4 lbs chuck roast
• 2 tablespoons olive oil
• 3 cup beef stock
• 4 tablespoons tomato paste
• 1 1/2 teaspoon garlic powder
• 4 teaspoon cumin
• 2 teaspoon oregano
• 1 teaspoon paprika
• 1/2 teaspoon cayenne
• 2 tablespoons lime juice
• 1 teaspoon black pepper, divided
• 1 1/2 teaspoon kosher salt, divided
• 1 whole bell pepper (red/orange/yellow) or 4–5 mini ones, sliced in rings (seeds removed)
• 1 medium red onion, chopped small
• 16-ounce jar of banana pepper rings, drained, but reserve 1/2 cup of juice
• 3–4 tablespoons chopped cilantro
• 1 4-ounce can of chopped green chilies
• 3 bay leaves

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Instructions

1. Pat the roast dry and season 1 salt and 1/2 teaspoon black pepper. To a Dutch oven or a stove-top safe slow cooker insert, add two tablespoons of olive oil over medium heat. When the oil starts to shimmer, add the beef. Cook for 5-7 minutes on each side, searing the meat. Place the meat (if not already in your slow cooker insert) into the slow cooker. Add the onions and bell peppers to this.
2. While the meat is searing, in a large bowl, whisk together the beef stock, tomato paste, garlic powder, cumin, oregano, paprika, cayenne, lime juice, the rest of the black pepper, and salt. Pour this over the meat in the slow cooker. Next, add the banana peppers, 1/2 cup of banana pepper ring juice, green chilis, and bay leaves.
3. Put the lid on and set the timer to LOW for 8 hours. After 8 hours, remove the lid, fish out the bay and leaves, and discard. Carefully pull the meat out and set it on a plate. Scoop out the veggies and set in a bowl using a slotted spoon. Strain the fat out of the liquid and transfer it to your Dutch oven or leave it in your stove-top safe slow cooker insert. Place over medium-high heat, bringing the liquid to a boil and reducing it for about 25-30 minutes or slightly thicker. While the sauce is reducing, carefully shred the meat (big or little pieces). Cover with foil until the sauce starts to thicken slightly. Place the meat and veggies back into liquid and stir. Cook for 5 minutes, remove from the heat, garnish with cilantro, and serve.
4. Store leftovers covered in the fridge for up to 5 days.

Notes

Instant Pot Instructions

See the Post above for details.

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