Peperoncini Beef

This is a crock pot recipe that could not be any easier!  It has a very minimal ingredient list, it slow cooks all day, and you have a delicious meal ready when you get home.  Although it does call for an entire jar of peppers, don’t be afraid that it will be too spicy.  Its really not.  Just a little tangy!

Peperoncini Beef

Source – adapted from Crock Pot 365

1 beef roast – any cut that is roughly 2 pounds {I think mine was a rump roast}

1 jar {approximately 16 oz} peperoncini peppers, liquid and peppers {mild to hot is your choice}

1 package of dry ranch dressing mix {can substitute onion soup mix or just seasoned salt and pepper}

Place everything in the crock.  The meat can even be frozen!  Turn it to low and cook for 8 hours.

Shred the meat before serving.  The peppers are edible, just watch out for the stems.

Serve on deli rolls or toasted buns with cheese if you wish.

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1 Comment (+add yours?)

  1. Angie
    Feb 06, 2011 @ 23:39:12

    I loved this recipe. It was tangy and so easy to make. I will definitely add it to my favorites!

    Reply

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