We love pepperoncinis...on salads, on sandwiches...mmmmm. But when I saw this slow cooker recipe a few years ago, I was skeptical....isn't this a weird combination? And would it be too spicy?
Don't worry! This is an easy, delicious combo, and even sweet E eats the meat (sans peppers). It's a mellow, yummy flavor, not flaming-spicy. We love the meat served roast-style topped with the peppers alongside veggies, fruit, salads or other sides, but it's also great on rolls with some yummy cheese and mayo as a delicious sandwich. Shredded, it would also make great taco filling!
I promise, this is probably the easiest slow cooker recipe you'll ever make!
Pepperoncini Beef
Place roast of your choice (we always use beef but you could use pork, I'm sure)
in the slow cooker, frozen or unfrozen.
Dump one jar pepperoncini peppers, with juice, over roast.
Slow cook all day on low until done.
See, wasn't that easy? If you try it, let me know what you think! Mmmmmm.
1 comment:
Sounds great! I'll have to try it.
Here's another super easy crockpot one using the pepperoncini's for a DELICIOUS mexican chicken:
Put the following in your crockpot: 3-4 chicken breasts
1/2 jar of pepperoncini JUICE from the jar
1/2 jar of jalepeno juice (not spicy- promise)
about 1/4 cup of the shredded perpperoncinis
packet of italian seasoning
Cook on low, then about 30-60 minutes before serving, take your fork & shred the chicken.
Serve on tortillas with shredded cheese, salsa, tomatoes, black beans, sour cream, or whatever your favorite mexican toppings are! It's DELICIOUS!!!
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