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!
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 pressures 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 definitely a big hit for parties and when you do weekly meal prep as, not only is it absolutely delicious, but it’s such a versatile recipe.
After all, versatility is key in my world!
Grab Your Ingredients!
These should be common pantry and fridge items for the most part. 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
Let’s Get Slow-Cooking!This really only takes 3 steps before you put it in the slow cooker.
- Brown the beef
- Slice the peppers and onions
- Make the sauce
- 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
- Cut up the pepper (large or mini) into rings.
- Chop up the red onions.
Chef’s Tip – Searing Meat
You’re trying to achieve what’s called the “Maillard Reaction” This is where amino acids & sugars in the food create a chemical reaction giving the food a caramelized crust and incredible depth of flavor.
Sear The Beef
- Pat the beef dry and coat with salt and pepper. To a slow cooker insert that can go on the stovetop (like this one) or a heavy bottom Dutch oven, add the oil and heat until the oil shimmers and is hot.
- CAREFULLY add your beef and cook undisturbed for 5-7 minutes on each side.
- Once browned on all sides, all the onions and bell peppers.
- Pour the sauce over, add the green chilies, and the entire bottle of banana peppers (juice too!)
- Put the lid on and set it for LOW for 8 hours.
Shred, Thicken & Enjoy!
- When done, fish out the bay leaves and discard.
- Carefully remove the beef to a plate. Using a slotted spoon, grab the veggies and place them with the beef. Strain the fat from the liquid and put the liquid back in the pot.
- If your slow cooker is stove-top safe, move it to the burner and bring the liquid to a boil. Allow to reduce until slightly thickened like a sauce.
- Shred the beef and add the beef and veggies back to the pot.
- Cook for a few more minutes, garnish with cilantro, and serve!
- 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
- Pork – use pork butt or shoulder instead of beef. Cook 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
Preheat the oven to 350F. Place the meat in an oven-safe dish, cover with foil and heat for 15-20 minutes.
If you want, you can use the microwave in 30 second increments (covered)
Instant Pot Version
- In a 6-10 quart pressure cooker or larger, add the oil and turn on the brown/sautee feature.
- 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 it forms a nice brown crust.
- Add the veggies, bay leaves, liquid, green chilies, banana peppers, and close the lid.
- Lock the lid, 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.
- Once pressure is released (~10-15 minutes), using tongs, take out the beef pieces placing them either into the bowl of a stand mixer fitted with the paddle attachment or on a plate. If using the mixer, turn it on and mix just until the beef is shredded (leave some chunks). If doing it by hand, use 2 forks and shred the beef. Remember you want some bigger pieces.
- Remove the bay leaves, scoop out the veggies, and set with the beef.
- Heat the sauce until it slightly thickens and add the meat and veggies back in.
- Stir, add the cilantro, and serve.
- 4 lbs chuck roast
- 2 tablespoon olive oil
- 3 cup beef stock
- 4 tablespoon tomato paste
- 1 1/2 teaspoon garlic powder
- 4 teaspoon cumin
- 2 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon cayenne
- 2 tablespoon 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 banana pepper rings
- 3–4 tablespoon chopped cilantro
- 1 4-ounce can, chopped green chilies
- 3 bay leaves
Make it a meal!
- 10” warmed flour tortillas
- Shredded Mexican cheese
- Cubed tomatoes
- Sour Cream
- Banana Peppers
- Pat the roast dry and season 1 teaspoon salt and 1/2 teaspoon black pepper. To a dutch oven or a stove-top safe slow cooker insert, add 2 tablespoon 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. When done, place the meat (if not already in your slow cooker insert) into the slow cooker. To this, add the onions and bell peppers.
- While the meat is searing, in a large bowl, whisk together the beef stock, tomato paste, garlic powder, cumin, oregano, paprika, cayenne, lime juice, rest of the black pepper and salt. Pour this over the meat in the slow cooker. Next, dump the entire jar of banana peppers (juice included), green chilis and bay leaves.
- Put the lid on and set the timer to LOW for 8 hours. After 8 hours, remove the lid and fish out the bay leaves and discard. Carefully pull the meat out and set on a plate. Using a slotted spoon, scoop out the veggies and set in a bowl. Strain the fat out of the liquid and transfer the liquid 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.
- Store leftovers, covered in the fridge for up to 5 days.
Make it a Meal!
To serve as a taco, warm the tortilla, add your lettuce, some pulled beef, some of the veggies, shredded cheese, chopped tomatoes, more banana peppers, and sour cream!
Instant Pot Instructions
See Post above for details.
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