Pepperoncini with Pot Roast Recipe

Crock Pot Slow Cooking

It is important for some foods to be cooked at low temperatures for a long period of time. That is how this one works. Cooking at a low temperature for 8 hours is ideal for infusion of flavors and to make tougher cuts tender.

In this recipe, the desired outcome depends on slow cooking. And boy will it be worth it! This is one of the best ways to have a roast.

If you do not have a crock pot or slow cooker, slow cooking can be achieved in an oven using a covered roasting pan.  The cooking temperature and time depends on the size of the roast and how fast you want it done.  Generally,  well done at 300 degrees will take 30 to 40 minutes per pound.  A three pound roast will take at least 2 hours.  Slow cooking in the oven needs to be monitored as it can produce an overdone result.   This recipe calls for lots of liquid so the roast should be fine at even extended times.

At the end of the cooking time, the roast should be soft and easy to pull apart.   It is completely cooked through and through.  


Slow Cooker

Slow Cooker
Slow Cooker
Peperoncinis
Peperoncinis

Where's the Beef

Choose a tougher, cheaper cut of beef.  Try to find a cut that is lean and can easily be trimmed.  The fat on beef is flavorful but it is the wrong kind of fat.   We need the protein but not the fat.  This dish is delicious without the fat.   A rump roast or round roast would be good choices since the fat is concentrated on the edges and can be easily removed.  

A chuck, ribs, or more expensive cuts with marbled appearance are not the healthiest choices and should be avoided due to the fat content.

The long cooking time is going to make the toughest piece of meat nice and tender and can be pulled apart for hot sandwiches or to be used for toppings or ingredients in beef dips, etc.


Ingredients and Instructions

About a three pound roast, lean as possible.  Trim all excess fat from the roast and discard.

Several Cloves of Garlic

A jar of Peperoncini Mild Chilis

A can of low sodium chicken broth.


Place the roast, garlic, and the whole jar of peppercini including the liquid, and the chicken broth into the crock pot or slow cooker.  Cover and cook at a slow temp for at least 8 hours.

Serving Suggestions

Traditional: Slice the roast and serve with Brown Rice and Broccoli.

Pulled Beef:  Pull the roast into small pieces with two forks, use the pulled beef to top sandwiches made with provolone cheese and topped with light mustard.

Hor Dourves: Chill the beef, cut into small cubes, mix with chopped shallots or onions, softened cream cheese, and a small amount of mayonnaise.  Season with salt and pepper.  Serve on baked crackers.  



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Comments 14 comments

BJBenson profile image

BJBenson 6 years ago from USA

I'll give it a try!


Nellieanna profile image

Nellieanna 6 years ago from TEXAS

You've inspired me. I may have to buy a crock pot to go with a roast in my freezer I need to use. Besides it will be a great meal for my granddaughter and her two 6 foot teenagers who are to visit me in a couple of weeks! I'll have time to shop for the crockpot! (Amazon.com here I come!) I have one but it's a tee-niney one - too little for the roast in the freezer. I haven't been a crock-pot afficianada. Everything seems to taste the same but the seasonings you're recommending should perk it up! One of my specialties has always been my roast beef so this better be good!!


Angela Harris profile image

Angela Harris 6 years ago from Around the USA

Interesting recipe. I am going to try this!


cosette 6 years ago

you know, i'm all for adding different things to pot roasts. one day i was making a pot roast and wanted to make it more savory, so i added a can of stewed tomatoes and that made a huge difference. i mean, it went from good to wonderful, adding a nice tang to it. so this actually sounds good and i don't even like pepperocinis.


SteveoMc profile image

SteveoMc 6 years ago from Pacific NorthWest Author

Hahahaha cosette, I don't like em either, but the roast is amazingly tantalizingly and taste buddingly great!


Dana 6 years ago

Pot Roast at Steve's Eh ')


danatheteacher profile image

danatheteacher 6 years ago from Pacific Northwest

Slow cookers were really nice to have in the midwest since they do not heat up the house like an oven will.


SteveoMc profile image

SteveoMc 6 years ago from Pacific NorthWest Author

The mid-west is a slow cooker Dana, if you know what I'm talkin' 'bout!


Springboard profile image

Springboard 6 years ago from Wisconsin

Absolutely looks delicious. I've been cooking all of my roasts on the grill, but as summer quickly begins to draw to a close, the crock pot becomes my best friend again—and this one looks good.

BTW, what size jar of pepperoncini, and are they hot?


SteveoMc profile image

SteveoMc 6 years ago from Pacific NorthWest Author

Springboard, Quart Sized, mild pepperoncini. That is plenty of heat and the flavor is really unique for roast. I think that the really hot ones might spoil the tangy flavor that the mild ones bring. This is great to have once in awhile.


Peggy W profile image

Peggy W 6 years ago from Houston, Texas

Sounds very interesting and we have a new crockpot. Generally I do not like eating pepperoncini as they are so vinegary (is that a word? ha!) but I'll bet that they are good with the roast and the vinegar probably helps tenderize it. Thanks for sharing the recipe!


SteveoMc profile image

SteveoMc 6 years ago from Pacific NorthWest Author

Peggy W It is funny how this makes the roast taste. I don't like the pepperoncini much either, my wife loves em, but I love roast this way.


2patricias profile image

2patricias 4 years ago from Sussex by the Sea

This looks like an interesting way to cook pot roast. I've never heard of peperoncini, but I live near a town with a large Greek community, so maybe I can find some.

Meanwhile, I am adding this to my Recipe Index for HubPages.


Johna779 2 years ago

Enjoyed studying this, very good stuff, regards . A man may learn wisdom even from a foe. by Aristophanes. dcbfdddddkdd

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