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Pepper roast sandwiches piled on hoagie buns and served on a red plate.
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5 from 1 vote

Pepper Roast Sandwiches - Slow Cooker Meal

Easy slow cooker pepper roast sandwiches made with chuck roast, pepperoncini peppers, and melted cheese on hoagie buns.
Prep Time5 minutes
Cook Time9 hours
Total Time9 hours 5 minutes
Course: Main Course
Cuisine: American
Keyword: beef sandwich, chuck roast, peperocinis, roast, slow cooker
Servings: 8 sandwiches
Calories: 238kcal
Author: Misty Tannery

Equipment

Ingredients

  • 2-3 pounds Chuck Roast
  • 32 oz Whole Pepperoncini Peppers roughly
  • 1 ½ teaspoon granulated garlic or garlic powder
  • 1 ½ teaspoon ground pepper
  • Submarine buns
  • Provolone or Pepper Jack Cheese thinly sliced

Instructions

  • Place roast in crockpot and poke holes all over roast using a fork or knife. Add garlic and pepper. Pour juice from jars all around the roast and mound all the peppers on top
  • Cook on low 8-10 hours. Pull out shred, discarding fat and place meat back in juice while preparing buns. Toast buns on each side and top with cheese. Fill sandwiches with beef and peppers and juice on side to dip!

Notes

Toasting the buns help them hold up with the juice. 
You can certainly start with one jar of peppers if you are afraid of the spice. Add some water too. Next time you make the recipe you can add more if you like. 

Nutrition

Calories: 238kcal | Carbohydrates: 7g | Protein: 24g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 107mg | Potassium: 678mg | Fiber: 4g | Sugar: 2g | Vitamin A: 402IU | Vitamin C: 94mg | Calcium: 37mg | Iron: 3mg
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