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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!
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 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 a 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
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
Veggies
- 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 them.
- Carefully remove the beef and place on 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!
Serving Suggestions
- 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
Recipe 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
Reheating Instructions
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 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, and banana peppers, and close the lid.
- 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.
- 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.
Slow Cooker Pulled Banana Pepper Roast Beef
- Prep Time: 20
- Cook Time: 8 hours
- Total Time: 8 1/2 hours
- Category: slow cooker, beef
- Method: slow cooker, instant pot
- Cuisine: Beef
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!
Ingredients
- 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
- Lettuce
- Shredded Mexican cheese
- Cubed tomatoes
- Sour Cream
- Banana Peppers
Instructions
- 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.
Notes
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.
Veronika says
Love this recipe! It has so much flavor! Unfortunately, I don’t have a slow cooker… Can I make it in Instant Pot?
TKWAdmin says
Read the post as there’s a section on making it in the IP.
Best Kitchen Wishes!
Anna says
We made this for dinner last night and it was such a hit with the whole family! Wonderful flavour and delicious texture! We used it in tacos, and we just couldn’t get enough of it! Definitely making again soon!
TKWAdmin says
WOO HOO thank you so much Anna! So happy you and the family loved it!
Best Kitchen Wishes!
Kushigalu says
I am drooling over this delicious dish. Love the flavors and the spices used in the recipe. Thanks for sharing
TKWAdmin says
Thank you so much Kushigalu! I can’t wait for you to try it!
Best Kitchen Wishes!
Candice says
This fall-apart deliciousness is perfect for taco night! So flavorful, so juicy, so tender, and cannot wait to make it again. Thank you for the great recipe!
TKWAdmin says
Thank you so much Candice! So happy you loved it!
Best Kitchen Wishes!
Shelley says
I adore the addition of banana peppers for this recipe – they’re a favorite ingredient at my house! We put them on sandwiches and my husband and I almost always include them on our pizzas. That vinegary, slightly spicy flavor is a perfect little lift to the beef in this recipe – yum! And great timing, too, as slow cooker recipes are the idea thing to keep the kitchen cool in the hot summertime (if you don’t have a wood-fired pizza oven – lucky you)! 🙂
TKWAdmin says
HAHA The wood-fired oven honestly is the best thing EVER. Definitely something to add to the wish list *wink* The banana peppers in this recipe are the key to making it so flavorful and so tender! Definitely try this soon!
Best Kitchen Wishes!
Sean says
If there’s one thing better than tender shredded beef, it’s tender shredded beef with loads of sauce. Love the ingredients you’ve used in the sauce – they’re simple but big on flavour, and easy to work with. Great tips on getting the most flavour out of the beef (so glad you don’t skip on browning the meat!), and thanks for including an Instant Pot version too. Cheers!
TKWAdmin says
Thank you Sean! You’re most welcome for the IP instructions. Everyone needs to make this dish so I needed to give multiple types of cooking directions!
Best Kitchen Wishes!
Colleen says
So happy I found this recipe. I’m making it this weekend for tacos, and I can’t wait. Banana peppers and their juice make it sound amazing!
TKWAdmin says
Thank you so much Colleen! The banana peppers and juice definitely make the recipe!
Best Kitchen Wishes!
Amanda says
This roast beef is awesome! It’s ridiculously tender and bursting with flavor in every bite — so good! And the slow cooker makes it super easy.
TKWAdmin says
Thank you so much Amanda! This quickly became one of my favorite slow cooker recipes!
Best Kitchen Wishes!
Gordon says
Made this today and wow wow WOW talk about amazing!!! The flavor is perfect. Not too spicy but definitely had some heat. We made hard tacos and sandwiches with them. Definite keeper! 10 stars!
TKWAdmin says
Thank you so much Gordon! I really appreciate it! So happy you loved it!
Best Kitchen Wishes!
Shane says
Oh wow this looks divine and so delicious! I live that gave gave IP instructions too! Definitely making this over the weekend!
TKWAdmin says
You’re most welcome Shane! Yes, I’m trying to give multiple instructions when it comes to a slow cooker and IP version. It just makes it easier for folks.
Best Kitchen Wishes!