Slow Cooker Creamy Pepperoncini Beef Mafalda

Introduction

Slow Cooker Creamy Pepperoncini Beef Mafalda is a comforting, flavor-packed dish that combines
tender shredded beef with the tangy kick of pepperoncini peppers and a rich, creamy sauce.
Slow-cooked to perfection, the beef becomes incredibly juicy and infused with bold flavors.
Tossed with mafalda pasta — known for its elegant, ruffled edges — this meal delivers both
texture and taste in every bite.

Ingredients

• 2–3 lbs beef chuck roast
• 1 jar (16 oz) sliced pepperoncini peppers (with some juice)
• 1 packet ranch seasoning mix
• 1 packet au jus gravy mix
• 4 tablespoons unsalted butter
• 1 cup beef broth
• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1/2 cup freshly grated Parmesan cheese
• 12 oz mafalda pasta
• Salt and black pepper to taste
• Fresh parsley (optional, for garnish)

Instructions

1. Place the beef chuck roast in the slow cooker.
2. Sprinkle the ranch seasoning and au jus mix evenly over the beef.
3. Add butter on top of the roast.
4. Pour in the beef broth and 1/4 cup of pepperoncini juice. Add sliced pepperoncini peppers.
5. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
6. Shred the beef directly in the slow cooker using two forks.
7. Stir in heavy cream, cream cheese, and Parmesan cheese. Cover and cook on LOW for another 20–30 minutes until creamy and well combined.
8. Meanwhile, cook mafalda pasta according to package directions until al dente. Drain.
9. Add the cooked pasta to the slow cooker and gently toss to coat in the creamy pepperoncini beef sauce.
10. Season with salt and black pepper as needed. Garnish with fresh parsley and serve warm.

Description

This dish is rich, creamy, and slightly tangy with a mild heat from the pepperoncini peppers.
The slow-cooked beef melts in your mouth, while the mafalda pasta holds onto the luscious sauce
thanks to its rippled edges. It’s perfect for family dinners, gatherings, or meal prep.

Tips

• For extra flavor, sear the beef roast before placing it in the slow cooker.
• Add extra pepperoncini juice if you prefer a stronger tangy flavor.
• If the sauce is too thick, add a splash of reserved pasta water to loosen it.
• Substitute egg noodles or fettuccine if mafalda is unavailable.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Correction

If your sauce turns out too thin, remove the lid and cook on HIGH for 15–20 minutes to reduce.
If it’s too thick, stir in additional beef broth or cream until the desired consistency is reached.
Adjust salt carefully, as the seasoning packets and pepperoncini already add saltiness.

Enjoy

Serve your Slow Cooker Creamy Pepperoncini Beef Mafalda hot with crusty bread or a crisp green salad.
Enjoy the creamy, savory, and slightly zesty flavors that make this dish a comforting favorite!