Peperoncini Slow Cooker Roast
For those days when you don’t have much time to spend in the kitchen but still need a hot and filling meal, this flavorful roast is a great choice. My family loves both the smell and the flavor of peperoncini peppers, so I developed this slow-cooked roast especially with those peppers in mind. There is no liquid added to the slow cooker since the meat, peppers, and onions will put out plenty of liquid as they cook. After cooking, this liquid can be served on the side for pouring over the beef or it can be thickened into a gravy.
If you can plan ahead and marinate the beef in buttermilk, the result will be a more tender and moist roast. However, if you choose to skip this step or just don’t have the time to marinade, the roast is still tasty.
Makes: about 6 servings
- 3 pound beef roast (a rump or tip roast works well)
- 6 ounces GF jarred whole or sliced greek peperoncini peppers
- 1 large red sweet pepper, seeded and sliced into strips
- 1 large onion, peeled and sliced into strips
- 1 Tablespoon dry oregano
- salt and pepper (about 1 teaspoon sea salt and ½ teaspoon black pepper)
- 1 cup buttermilk
- salt and pepper
For the Marinade:
Sprinkle roast with salt and pepper. Place in a large zip top bag. Shake the buttermilk well and then pour about a cup over the roast. Seal bag and refrigerate for as little as 1 hour or up to 24 hours.
Remove roast from refrigerator and allow to rest at room temperature for 30 minutes. Take the roast out of the bag and allow buttermilk to drip off. Discard the marinade in bag.
For the Roast:
If you have not already done so, remove the roast from the refrigerator and allow to rest for 30 minutes. Place the roast in a slow cooker. Top with peperoncini peppers, sliced sweet pepper, and sliced onion. (I use just the peperoncinis, not the liquid in the jar, to avoid cooking the beef in too much liquid.) Sprinkle with oregano and some salt and pepper.
Cover and cook on low for about 3 ½ hours or until beef is cooked through to your preference.
Remove from slow cooker and allow to rest on serving platter for 10-15 minutes before serving.
Serve with the cooked peppers and onions for topping. The liquid after cooking can be served on the side to pour over the beef or can be thickened into a gravy.
GF jarred greek peperoncini peppers – Jeff’s Naturals Golden Greek Peperoncini (whole or sliced)
A salt free Italian herb blend can be used instead of the oregano if desired. Penzeys Spices Tuscan Sunset is a great choice!
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