Pepperoncinichuckroast Recipes

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!

Steps:

• In crockpot put chuck roast, onion soup mix, Italian seasoning, oregano, beef flavored soup base, salt, pepper, fill with water to top of roast. Cover, cook on high for 7-8 hours.
• when roast can be separated with a fork, remove approximately 2 cups of water, then add 1 jar of pepperoncinis and juice. Mix with spoon, cover. cook on med. for 1/2 hours.
• Using a slotted spoon, put beef on sandwich bun; top off with mozzarella cheese.

Steps:

• Using a crock pot (on high setting), cook roast about 6-8 hrs, depending on the roast cut, in the peppers juice.
• Set the peppers aside for later.
• Once the meat is cooked it should be falling apart, you can either take it out to shred it and put it back in the pot, or do your best to separate the meat while it stays inside the crock pot.
• Add the peppers and sliced onion.
• Add Au Jus mix, I take some of the pepper juice out and mix the Au Jus so there are no lumps, and then add it back to the meat, you may want to add a little water, so the meat is covered.
• Cook on low for about another hour or so.

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.

Steps:

• Put all ingredients except green vegetable in slow cooker on low for 6-8 hours or on high for 4-5 hours. Serve with steamed vegetable.

Steps:

• Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
• Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
• Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.
• Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.
• Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
• Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.

Steps:

• Place beef roast in a 10 quart Crock Pot and dump in the entire jar of pepperoncinis, including the juice.
• If the liquid does not come to the top of the beef roast, add just enough water to be level with the top of the roast.
• Set Crock Pot on low heat and cook for 8-10 hours.
• To serve, drain juices from meet but reserve pepperoncinis. Shred meat on a platter and arrange pepperoncinis around the outside. Serve on a burger bun or beef only with or without pepperoncinis.

Steps:

• In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
• In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
• In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
• Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

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.