Thursday, December 13, 2012

Peperoncini Roast

I received this recipe from one of my Facebook friendlies, Jennifer, last week.

After she posted this,  I still can't help but laugh when I think about her post.  She wrote that her husband thought she had ruined a perfectly good roast with those peppers, and now it is one of his favorite meals.  I laugh and laugh at this, because this fits my husband to a "T"! "Those peppers..." hehe

Surprisingly after some hoaxing, my husband did finally try the peppers with the roast, and he has given it his stamp of approval.

I HIGHLY recommend you load the pepper up when you build your sammy.  They give the roast a special zip.  My mouth is watering just thinking about what's about to be my lunch!

You'll Need:
2.5-3# chuck roast - I recommend bnls.
1 package of italian dressing mix
1 jar of peperoncini pepper slices (juice and all)
slices - juice and all
2 Tbsp.  Worcestershire Sauce
enough garlic powder to cover the entire roast
Sliced Provolone Cheese
Hearty Buns
Your favorite condiment(s), optional

To begin, line your crock pot with your crock pot liner.  Add roast (can be frozen).  Top with Italian dressing mix, worshey sauce, garlic powder, and lastly your peppers (juice & all).

Cook on low for 5-6hrs or until your thermometer reads 145 degrees.

Take the roast out of the crock and place on a platter.  Slice or shred.

To serve.  Prepare your bun the way you like.  Add provolone cheese, then top with meat and peppers.  The peppers are what really sell this dish so pile 'em on.  It's gooood!

Thanks for the great recipe Jen!



  1. Sounds delish! Can you use a different kind of peppers? Like cherry peppers? I am a fan of pork roast so I might try that.

    1. I don't see why not! We'll have to try that one too!!