Pepperonciniroast Recipes

PEPPERONCINI BEEF

Steps:

• 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.
• When making the sandwiches, place meat in rolls, top with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches!

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST

Steps:

• Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
• Cook on Low for 8 hours.

CROCK POT PEPPERONCINI BEEF ROAST

Steps:

• Place beef roast in crock pot.
• Pour Onion soup mix, beef, and chicken broths over roast.
• Cut tops and stems off each pepperoncini pepper, and return them to their original jar in the juice.
• Pour entire jar of pepperoncini peppers w/juice over beef roast and mix with large spoon to blend soups.
• Cover crock pot and cook on low for 11 hours.
• (note - 11 hours, not 8 hours like most recipes)This is important to the success of this roast.
• The last 1/2 hour of cooking time, take roast out of crock pot and "shred" the meat apart with a knife, and return meat to the juices in crock pot for 30 minutes.
• Serve on your favorite bun or hoagie roll, with extra juice on the side.
• Serving Suggestion: Sprinkle shredded mozzarella cheese over beef sandwich and microwave for 35 seconds before serving, then spoon additional au jus over the bread!
• mmmmmmmm!

PEPPERONCINI ROAST

Steps:

• Place roast in crock pot.
• Add garlic, salt and pepper, worchestershire, dry ranch dressing seasoning and whole jar of pepperoncini, including juice.
• Cook on low approximately 8 hours.
• Can shred and soak in juice once cooked to increase flavor/spiciness.

PRESSURE-COOKER BLOODY MARY POT ROAST

Steps:

• In a large bowl or shallow dish combine 3/4 cup Bloody Mary mix, 1 tablespoon Worcestershire sauce, pepperoncini juice and 1/2 teaspoon celery salt. Add beef; turn to coat. Cover and refrigerate 4-5 hours, turning occasionally., Drain beef, discarding marinade. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown roast on all sides; remove from cooker. Add onions; cook and stir until lightly browned, 4-5 minutes. Remove from cooker. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Stir in tomato paste and the remaining 1/4 cup Bloody Mary mix and 1 tablespoon Worcestershire. Press cancel., Return roast and onions to cooker. Add celery, pepperoncini, garlic, pepper and remaining 1/2 teaspoon celery salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 45 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove roast to a serving platter; tent with foil. Let stand 10 minutes before serving. If desired, thicken cooking juices to serve with roast.