Season beef generously with salt and pepper. Put in the slow cooker. Add the jar of pepperoncinis--juice and all. Add the consommé. Cover and cook on low for 8 hours or so.
Notes
Bonus Recipe: Quick and Easy RagùSauté a small onion and a few sliced mushrooms plus salt and pepper in olive oil over medium heat until soft. Sprinkle with a tablespoon of flour, and stir with a wooden spoon for a minute or two until the raw flour taste is gone. Add 2 tablespoons tomato paste*, ½ cup red wine, a teaspoon of Italian seasoning, and a teaspoon of dried basil to the pan. Turn the heat to medium high and cook down quickly for a minute or two, stirring vigorously and cleaning the bottom of the pan with the spoon. Lower the heat. Add 2 cloves minced garlic, 2 cups chopped leftover drip beef with jus, plus one can of diced tomatoes. I also throw in a couple of pepperoncini and a healthy pinch of red pepper flakes. Simmer on low while you boil water and cook the pasta--I use wide egg noodles. Check and correct seasoning. Serve sauce over noodles with plenty of parmesan cheese.*I keep a tube of double strength tomato paste on hand for these sorts of occasions. At the grocery store it’s usually on the top shelf near the canned tomato paste. It's not expensive and will keep indefinitely in your fridge.