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Slow Cooker Jalapeño Garlic Beef

Published: Jun 30, 2015 · Last updated: Jan 7, 2018 by Marissa

2.4Kshares

Jalapeño Garlic Beef

Updated on June 30th, 2015:  Jalapeños can be tricky peppers. Sometimes, they’re pretty hot and sometimes, they’re pretty mild! I’ve updated the recipe to include more peppers at your discretion. I’ve made this a few times since originally posting the recipe and each time, the heat has varied for me (but the taste has still been delicious). You can always use different peppers to test different levels of heat and flavor! Just don’t hurt yourself. 😉

Originally published on April 27th, 2015.


Tell me you love me.

Because I’ve got something real good for you today. Unless you’re not a fan of spicy, then I’m afraid this delicious recipe isn’t for you. For the rest of you who love the heat, though? I’m about to make your day.

One of my favorite slow cooker recipes is pepperoncini beef, which consists of 3 ingredients: a 2-4lb chuck roast, a jar of sliced pepperoncinis, and garlic.

I had a chuck roast defrosting in my fridge from last month’s Walden Local Meat delivery and I was trying to think of what I wanted to do with it that didn’t scream “winter” now that it’s been warmer out. I started craving that spicy beef, but I didn’t have a jar of pepperoncinis on hand. Plus, I was doing a Whole30 at the time and finding a compliant jar of those peppers is nearly impossible because of the preservatives. Though I had jalapeños in the fridge (they’re kind of a staple in this household), so I decided to experiment in the test-kitchen.

Jalapeño Garlic Beef

And so I made this jalapeño garlic beef in the slow cooker. And it was glorious.

Let me tell you how this went down.

I had a 2.5lb roast. I seasoned it all over with some kosher salt and threw it in the crockpot. I then sliced up four large jalapeños and threw those in with garlic (I included the seeds in the peppers because I love heat). Then I mixed together some homemade chicken stock and vinegar and threw that in. Then I covered the slow cooker and cooked it on low for 6-8 hours; until the beef practically melted at the touch of the fork. The prep time to get all the ingredients into the slow cooker? Like, five minutes? Maybe less?

Jalapeño Garlic Beef

It’s worth noting I only had champagne vinegar available the first time I made this, but I’ve used apple cider vinegar every other time. I never noticed a difference in taste between the two, but I recommend you save the champagne vinegar for dressings and such if you have it on hand – and go for the apple cider vinegar for the cooking! Your wallet will thank you.

I didn’t actually plan for this to be a blog post. My plan was to test out the recipe to see how similar it would be to the pepperoncini beef and to fix my craving. I had actually put all my photo gear away by the time this was ready. Then I ate a few bites and I was like, “Welp!” So I set everything up all over again. I was so excited about how good this came out, I had to tell you ASAP! I brought it to work the next day for some friends to try. They devoured it. I didn’t go home with leftovers, but seeing their reactions to the taste was so worth it.

Also, the vinegar is going to smell pretty strong at first, but remember, it’s going to cook for HOURS. That smell will cook off and it will give the beef a delicious tang. Trust.

I ate this as is with a side of veggies, but my absolute favorite way to have spicy beef is in a sandwich with creamy horseradish sauce and melted cheese; preferably provolone or mozzarella. Seriously, it’s a fantastic combination.

Jalapeño Garlic Beef

Jalapeño Garlic Beef

Slow Cooker Jalapeño Garlic Beef

4.72 from 7 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 7 hours
Total Time: 7 hours 5 minutes
Servings: 6 people
Author: omgfood

Ingredients

  • 2 teaspoons kosher salt*
  • 2 1/2 pound chuck roast
  • 4-7 large fresh jalapeños sliced*
  • 6-7 garlic cloves finely chopped
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken stock

Instructions

  • In a cup or bowl, add in the vinegar and chicken stock. Stir to combine and set aside.
  • Season the roast all over with salt and place in slow cooker.*
  • Throw in the jalapeños and garlic.
  • Pour the vinegar mixture over everything.
  • Cover and cook on low for 6-8 hours, until the beef comes apart easily using a fork.
  • Using two forks, shred the beef.
  • Keep warm until ready to devour.

Notes

Note 1: I use homemade chicken stock for this recipe, which doesn't have salt in it. If you are using store-bought stock, use half the amount of salt measured for this recipe.
Note 2: Jalapeños can be tricky when it comes to heat. Sometimes, they are really hot and other times, they're on the milder side! If you want more heat, use more peppers. Alternately, you can play around with different peppers for various levels of heat and flavor.
Did you make this recipe?Mention @omgfoodblog and hashtag it #omgfoodblog!

Jalapeño Garlic Beef

 

Slow Cooker Jalapeño Garlic Beef - This spicy beef goes great on sandwiches with horseradish mayo and cheese or over rice and veggies!

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Main Dishes beef sandwiches, chuck roast, italian beef, jalapeño, jalapeno garlic beef, slow cooker, spicy beef

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Reader Interactions

Comments

  1. nagimaehashi says

    April 28, 2015 at 5:24 am

    Oh WOW! I love how simple this is but the ingredients you use it’s obvious this is PACKED with flavour!!!

    Reply
    • Marissa @ omgfood says

      April 28, 2015 at 9:23 am

      Nagi, I almost couldn’t believe how tasty it was because of the simplicity. I kind of want to make it again this week!

      Reply
  2. Georgia says

    April 28, 2015 at 12:07 pm

    This was so good. It was so moist and has such great flavors that marry well.
    Thanks for sharing

    Reply
    • Marissa @ omgfood says

      April 28, 2015 at 6:37 pm

      Thanks, Georgia! I’m so glad you enjoyed it.

      Reply
  3. Oana @Adore Foods says

    May 3, 2015 at 4:38 pm

    Wow! This recipe sounds so great! Beef, jalapeño and some garlic sounds mouth watering. iIhave to buy myself a slow cooker!

    Reply
    • Marissa @ omgfood says

      May 3, 2015 at 10:26 pm

      Thanks, Oana! I love my slow cooker for easy cooking. You could probably braise it over the stove or in the oven as well! I would recommend cutting the roast into large chunks and searing all sides in some light olive oil, then add the other ingredients in. Let come to a boil, cover, and simmer for 2-3 hours!

      Reply
  4. Dorothy Dunton says

    June 5, 2015 at 3:54 pm

    Hi Marissa! I cook from scratch every day (always have). I used my crock pot a lot more when I was working, but I’ve recently brought it out again and I know what’s going in it very soon! I will pass this on to my son – he will love it! He cooks dinner nearly every night for his girlfriend and he’s good!

    Reply
    • Marissa @ omgfood says

      June 6, 2015 at 11:16 am

      I don’t use my crock pot enough these days, but really should because I work full-time! I do tent to stick to easy cooking during the week, but it’s always nice to come home to a meal ready for you. I’d love to know how you and your son liked it if you make it! I used a smaller roast than most might for this recipe, so if you go with a larger one, adjust the ingredients for more heat!

      Reply
  5. Tamara says

    July 2, 2015 at 11:19 pm

    I love slow cooker recipes, and this one looks full of delicious, spicy flavor! I’m pinning this for when the weather is cooler 🙂

    Reply
    • Marissa @ omgfood says

      July 3, 2015 at 11:12 am

      Thanks Tamara! <3

      Reply
  6. Brian Jones says

    July 3, 2015 at 2:37 am

    Now that sounds rather delicious… And in many ways really similar to a traditional vindaloo (although there are a few more spices in a vindaloo), love it definitely going to give it a try.

    Reply
    • Marissa @ omgfood says

      July 3, 2015 at 11:15 am

      Thanks, Brian – I love a good vindaloo and now I want to make THAT! Let me know how you liked it if you end up making it!

      Reply
  7. Sarah says

    July 3, 2015 at 5:24 am

    Oh my. I want! Time to whip out the crock pot….

    Reply
    • Marissa @ omgfood says

      July 3, 2015 at 11:17 am

      I kind of laughed at myself for making this the other day when it was almost 80 degrees out, but at least the crock pot doesn’t produce a lot of heat when cooking! 😀

      Reply
  8. Byron Thomas says

    July 3, 2015 at 8:56 am

    Looks delicious!

    Reply
    • Marissa @ omgfood says

      July 3, 2015 at 11:17 am

      Thanks, Byron!

      Reply
  9. Deepika@EasyBabyMeals says

    July 4, 2015 at 2:45 am

    Though I don’t eat beef, but still this seems tempting. I can try this with chicken or lamb meat. Loved the pictures too.

    Reply
    • Marissa @ omgfood says

      July 5, 2015 at 12:59 pm

      Thanks, Deepika! I haven’t tried this with other meats yet, but I’d be really curious to find out how the flavors do with lamb…I might have to try that!

      Reply
  10. Gemma says

    July 4, 2015 at 5:55 am

    That looks absolutely delicious, the sandwich at the end especially!

    Reply
    • Marissa @ omgfood says

      July 5, 2015 at 1:00 pm

      Thanks, Gemma! I especially love this meat in a sandwich, but I’ve been eating some of the leftovers with rice once I ran out of bread. Om nom nom.

      Reply
  11. Olivia @ Olivia's Cuisine says

    July 4, 2015 at 1:25 pm

    Looks amazing. I love anything with garlic, really.

    Reply
    • Marissa @ omgfood says

      July 5, 2015 at 1:00 pm

      Thanks, Olivia! I feel the same way about garlic. <3

      Reply
  12. Howie Fox says

    July 4, 2015 at 2:55 pm

    A dog person, yaaayy!! I’m also more on the dog side, hahaha. I’m not really into meat, but I admit this beef looks pretty good!
    The name of your blog is also excellent, seriously!

    Reply
    • Marissa @ omgfood says

      July 5, 2015 at 1:04 pm

      Internet high-five because dogs are awesome! Thanks for your kind words, Howie. 😀

      Reply
  13. Levan @ MyWifeMakes.com says

    July 5, 2015 at 1:16 am

    Okay you’ve got me. Slow Cooked AND with Jalapeno inside? YES PLEASE!
    This combination is da bomb! Thanks for sharing this awesome recipe.

    Reply
    • Marissa @ omgfood says

      July 5, 2015 at 1:14 pm

      Thanks, Levan! The tang from the vinegar with the garlic and jalapeno combined is just awesome.

      Reply
  14. Jennifer Pichola says

    May 19, 2016 at 10:14 am

    Hi Marissa,
    This sounds great. I usually brown a roast (or any meat) before I put it in the crock pot, or begin any braising process. Any reason you think I shouldn’t? Also was thinking of adding some cumin and ancho chili powder…. Thoughts?

    Reply
    • Marissa @ OMGfood says

      May 19, 2016 at 12:45 pm

      Hi Jennifer! I don’t see any reason why you shouldn’t brown it beforehand. I usually do the same for lots of pot roasts/braised dishes; the only reason I skipped it for this dish was to demonstrate how easy and quick it can be to prepare this for the slow cooker. Either way, it’ll come out tasty, I’m sure! I actually have a friend who doesn’t own a crockpot and made this in a dutch oven instead by cutting the roast into chunks and searing it before braising; he said it came out really good. As for the cumin and ancho chili, both sound like a tasty addition and I say go for it. I’d love to know how it comes out when you make it!

      Reply
  15. Matthew McGivern says

    September 20, 2016 at 4:51 pm

    This is happening TONIGHT!

    Reply
    • Marissa @ OMGfood says

      September 22, 2016 at 7:04 pm

      Yessssss, I hope it turned out awesome!

      Reply

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