Prep 10 mins
Cook 6 hrs
Three ingredients + almost zero prep + your trusty slow cooker = *RGF*. (Really Good Food.) While there's a tiny kick from the peppers, it's not the eye-watering kind of heat I tend to fear. I got this from allrecipes.com where the author suggests serving the meat and peppers on toasted hoagie rolls with provolone or mozzarella and your choice of condiments. If using cheese, (which would help temper any heat from the peppers), top the roll with the meat, then cheese and zap it in the microwave for a few seconds or, better yet, under the broiler, particularly if you're toasting your rolls there. You could also slap a serving on tortillas with appropriate condiments. (Damn, I'm getting hungry.) Some reviewers add broth and onions to the crock pot, but it really doesn't need it. Let your taste buds be your guide! *** UPDATE *** The other night I mixed some shredded Monterey Jack and this lovely seriously aged Dutch Unie Kaas Robusto, broiled it on the top half of a sesame seed bun until melted, then slapped that puppy on the meat-topped lower half of the bun. I also experimented with a little Cattlemen's (Smokehouse) bbq sauce. And in addition to the slices of garlic inserted into the meat, I put 1/2 of a head of garlic in one of those little drawstring bags and plopped that puppy in the crockpot to cook with the rest of the ingredients. Yum!
- 1360.77 g beef chuck roast, trimmed of most fat
- 2 garlic cloves, sliced
- 453.59 g jar pepperoncini peppers (stems removed after cooking if using whole peppers)
- Make small cuts in roast and insert garlic slices in cuts.
- Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
- Cover and cook on LOW for 6 to 8 hours. Pig the heck out. Moo.
This was fantastic and ridiculously easy. I used a 3lb beef chuck roast, I skipped the garlic, seasoned the roast with salt, pepper, and some garlic powder, added a jar of pepperoncini and some carrots, and let her rip. I have one of the crock pots that has a probe so when the probe said it was done (after about 3 hours) the roast, while technically cooked to temperature, was a little tough. I cranked the pot to high and let it go another 2 hours. By the end it was amazing flavored and fall apart tender. We took some crusty baguettes and melted some white american cheese under the broiler and made beef sandwiches using the rendered juice as an "au jus". Heavenly!
This was great! I replaced the cloves of garlic with garlic salt (sad, I know), and cooked everything for 8 hours. Yum!
This was great and I love the simplicity! Was packed full of flavor and the crusty roll and provolone took it over the top for us. Will be making this often,