Ingredients
2 pounds beef chuck roast, cut into 1 1/2-inch chunks
8 ounces dry mafalda pasta (or mini lasagna-style noodles)
1 cup beef stock or broth
3/4 cup pepperoncini juice (from the jar)
4 ounces cream cheese, softened and cut into cubes
3 tablespoons unsalted butter, cut into pieces
3 cloves garlic, minced (about 1 tablespoon)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning (optional)
1/4 cup grated Parmesan cheese, for serving (optional)
2 tablespoons chopped fresh parsley, for serving (optional)
Directions
Lightly spray the inside of a 5- to 6-quart slow cooker with cooking spray to help with cleanup.
Spread the dry mafalda pasta evenly across the bottom of the slow cooker in a single layer as much as possible.
Pat the beef chunks dry with paper towels, then season them with the kosher salt and black pepper. Arrange the seasoned beef chunks in an even layer over the dry pasta.
In a medium bowl or large measuring cup, whisk together the beef stock, pepperoncini juice, minced garlic, and dried Italian seasoning (if using).
Add the cream cheese cubes and butter pieces to the bowl with the liquid mixture. Stir gently; the cream cheese will be lumpy and not fully smooth at this point, and that’s fine.
Pour this 1 mixture evenly over the raw beef chunks and dry mafalda in the slow cooker, making sure to cover as much of the beef and pasta as you can. Use a spatula to scrape every bit of the mixture into the cooker.
Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is very tender. Avoid opening the lid during the first few hours so the pasta cooks evenly.
About 30 minutes before serving, gently stir the contents of the slow cooker. The cream cheese and butter will melt into the broth and pepperoncini juice, forming a creamy sauce that coats the beef and pasta. If the mixture seems too thick, stir in a splash of warm beef stock or water; if it seems too thin, leave the lid off for the last 15 to 20 minutes to let it thicken.
Taste and adjust seasoning with a little more salt and pepper if needed. The pepperoncini juice adds tang and a bit of saltiness, so season at the end.
Serve the creamy pepperoncini beef mafalda hot, topped with grated Parmesan cheese and chopped fresh parsley if you like.
Variations & Tips
For milder eaters, reduce the pepperoncini juice to 1/2 cup and replace the extra 1/4 cup with more beef stock; you’ll still get good flavor without as much tang. If your family likes extra heat, stir in a few sliced pepperoncini peppers along with the juice, or add a pinch of red pepper flakes. You can swap the beef chuck roast for pork shoulder or boneless skinless chicken thighs; keep the same method and cook until very tender. If mafalda is hard to find, use another short pasta like rotini, penne, or bowtie—just keep the amount at about 8 ounces and avoid very tiny shapes that might overcook. For a richer sauce, add an extra 2 ounces of cream cheese, or stir in a splash of heavy cream right before serving. To sneak in vegetables for picky eaters, finely dice a carrot and a stalk of celery and tuck them under the beef before pouring the mixture on top; they’ll soften and blend into the sauce. Leftovers reheat well on the stovetop or in the microwave with a spoonful of water or broth stirred in to loosen the sauce. If you prefer to control the pasta texture more closely, cook the beef alone in the slow cooker with the mixture, then stir in separately cooked mafalda just before serving—this is helpful if your slow cooker runs very hot or you like firmer pasta.