This is definitely your new go-to Peposo recipe! Why? It’s simple, you only need a few ingredients, and you won’t spend hours in the kitchen. Everything goes straight into the slow cooker—no baking or frying required! The meat becomes wonderfully tender and gets a deep flavor from the red wine, garlic, and black pepper. It melts in your mouth. And with my tips, this dish always works!
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Authentic Tuscan Peposo Recipe for Slow Cooker
Peposo (from the Italian word pepe, which means pepper) comes from Impruneta, Tuscany. In the past, workers made this dish with cheap ingredients and simmered it for hours while working.
The secret? Few but powerful ingredients: beef, lots of garlic, black pepper, and red wine. That makes for a deep, spicy, and full flavor. It is easy to make, pure, and super tasty - perfect for a weekday meal or a dinner party!
What do you need?
In the recipe card below, you will find the full list of ingredients, but here are some handy tips:
- Chuck roast is used in this recipe. But you can also use a round roast (top or bottom) or tri-tip roast. These remain nice and tender in the slow cooker. Lean beef dries out in the slow cooker, while beef steaks become buttery soft.
- Red wine (preferably Chianti) is the basis of the sauce and essential for the taste. If you don't have Chianti, use a dry red wine such as Merlot or Cabernet Sauvignon.
- Black pepper (coarsely ground): Gives the typical spicy taste to the dish.
- Garlic provides that real Tuscan taste. If you want a more intense aroma, add extra cloves.
Preparation in 4 steps
- Step 1: Place the meat, garlic, black pepper, and rosemary in the slow cooker.
- Step 2: Pour the red wine over it.
- Step 3: Add the bay leaves.
- Step 4: Set the slow cooker to LOW and cook for 6–8 hours. Then, remove the rosemary and bay leaves. Taste and add extra salt and pepper if necessary.
What do you serve with Peposo?
This dish is delicious with:
- Fresh crispy Ciabatta bread: Perfect for dipping the sauce.
- Fresh pasta: Think pappardelle or tagliatelle for a filling meal.
- Roasted vegetables: Such as Italian roasted vegetables from the oven
Top Tip
If you don't have a slow cooker; you can make this in a roasting pan in the oven (320 °F (160 °C), 3-4 hours).
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 2 pounds chuck roast
- 6 cloves garlic, cut into thin slices
- 3 sprigs fresh rosemary
- 3 tablespoons ground black pepper, coarsely ground
- 1 ¼ cup red wine, preferably Chianti
- sea salt, to taste
- 2 bay leaves
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Cut the meat into 1 - 1 ½ (2-3 cm) pieces.2 pounds chuck roast
- Place the meat, garlic, rosemary, and black pepper in the slow cooker.6 cloves garlic, 3 sprigs fresh rosemary, 3 tablespoons ground black pepper
- Pour the red wine over the meat and sprinkle with sea salt. Put the bay leaves on top.1 ¼ cup red wine, sea salt, 2 bay leaves
- Put the lid on the slow cooker and set it to low for 6–8 hours.
- Remove the rosemary and bay leaves before serving the dish.
- Taste and add extra salt and pepper if necessary.
Notes
- Make ahead: Peposo tastes even better the next day!
- Refrigerator: Store in a sealed container for up to 3 days.
- Freezer: Keeps for up to 3 months.
- Reheat: Defrost slowly and heat in a pan with a dash of water or wine.
Nutrition
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