Crockpot Roast with Pepperoncinis

Crockpot Pepperoncini Beef Roast.

  
Super easy and incredibly delicious! Shout-out to New Leaf Wellness for the awesome recipe idea, though I did alter it a bit (as I usually do – just can’t leave well enough alone). 

Ingredients: 

  • 2lb Beef shoulder roast, fat trimmed off
  • 12oz jar pepperoncinis 
  • Minced garlic

Yep. That’s it. 

1. Sprinkle some salt, pepper, and garlic powder on the roast. 

2. Spray olive oil in a hot pan, and brown the roast on both sides. 

3. Put the roast, the whole jar (juice too) of peppers, and a good bit of minced garlic in the crockpot. I cut the stems off of the peppers but I may not next time. I bet they get soft enough to eat in the slow cooker. 

4. Cook low for 6+ hours. Shred and enjoy! 

I may add some banana pepper slices or bell pepper slices next time to stretch the meat. It was delicious and I want more leftover!!!

  

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