PEPPERONCINI BEEF
Roast beef cooked in a slow cooker with garlic and pepperoncini makes a delicious and simple filling for gyro sandwiches. Serve on hoagie rolls with provolone or mozzarella cheese, and your choice of condiments.
Provided by Joyce
Categories 100+ Everyday Cooking Recipes
Time 8h20m
Yield 8
Number Of Ingredients 5
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!
Nutrition Facts : Calories 998.3 calories, Carbohydrate 71.5 g, Cholesterol 159.7 mg, Fat 52.7 g, Fiber 4.2 g, Protein 55.9 g, SaturatedFat 23.7 g, Sodium 2550.1 mg, Sugar 5.2 g
MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST
Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.
Provided by Pokerman11
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 5.8 g, Cholesterol 151.2 mg, Fat 39.3 g, Fiber 0.2 g, Protein 36.5 g, SaturatedFat 17.3 g, Sodium 1479.1 mg
PEPPERONCINI PORK ROAST
Pepperoncini Pork Roast is about to become your favorite crock pot meal, with savory pork, jarred pepperoncini and lots of herbs!
Provided by Seasonandthyme
Categories Instant Pot and Slow Cooker
Time 6h10m
Number Of Ingredients 11
Steps:
- Begin by heating up a cast iron skillet with your olive oil, on medium high heat. Once hot, add in pork roast (whole) and begin browning. Allow each side to brown thoroughly before flipping it and moving to the next side. This first step is optional, but does give a great layer of flavor.
- Once browned, place pork into the Crockpot and add spices and pour pepperoncini and pepperoncini juice over the top.
- Cook on low for 6-8 hours or on high for 4-5.
- Shred meat and serve.
- Begin by slicing pork tenderloin into 1-inch thick pieces.
- Turn Instant Pot on to Saute function and add olive oil. Brown pieces of pork (4-5 minutes on each side).
- Turn off Saute function and add the rest of the ingredients. Close lid and turn on High Pressure for 12 minutes.
- After 12 minutes are up, allow to Natural Release completely.
- Shred and serve.
Nutrition Facts : Calories 199 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 83 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 752 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
INSTANT POT KALUA PORK ROAST
Yield 5
Number Of Ingredients 12
Steps:
- Pierce pork all over with a carving fork. Rub salt and liquid smoke over meat.
- Set your instant pot to "saute" and add olive oil to the bottom.
- Once it's heated up, saute pork roast on all sides for 2-3 minutes or until browned.
- Remove pork from the instant pot and set aside.
- Place trivet into the bottom of the instant pot and pour 1 cup of water into the bottom of your pot.
- Place your pork on the trivet, seal your lid, and set your pressure cook or manual button to 30 minutes.
- After 30 minutes, let the steam naturally release for 10 minutes before doing a quick release.
- Remove meat from slow cooker and shred with 2 forks, adding drippings as needed to moisten.
- Serve over rice, topped with your favorite veggies and teriyaki sauce.
Nutrition Facts : Servingsize 1 serving
SLOW COOKER MISSISSIPPI PULLED PORK
Slow Cooker Mississippi Pork is flavored with Ranch seasoning and pepperoncini peppers. So tasty!
Provided by Christin Mahrlig
Categories Main Dish
Number Of Ingredients 6
Steps:
- Cut as much fat off of the Boston Butt as possible. Place in a 6-quart slow cooker.
- Sprinkle the ranch seasoning and Au Jus gravy seasoning over the Boston Butt.
- Drizzle the pepperoncini juice over the pork butt.
- Scatter the pepperoncini peppers around the pork butt. And scatter the butter on top.
- Cover and cook on LOW for 9 hours.
- Skim any fat off the surface and shred the meat. Remove any areas of fat as you shred the meat.
PEPPERONCINI ROAST
This is a delicious twist on traditional roast. Adjust the size of the roast for your family/crockpot size. You may also adjust the seasonings according to your tastes. I suggest serving this dish over rice, then garnishing with tomatoes, cilantro, and avocado.
Provided by Adopted Parisian
Categories One Dish Meal
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 788.3, Fat 59.2, SaturatedFat 24, Cholesterol 208.7, Sodium 3091.7, Carbohydrate 4.3, Fiber 0.7, Sugar 2.1, Protein 56.2
PEPPERONCINI PORK ROAST
Make and share this Pepperoncini Pork Roast recipe from Food.com.
Provided by tannermom
Categories Easy
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 9
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.
CROCK POT PEPERONCINI PORK ROAST (4 INGREDIENTS!)
Serving Suggestions: Peperochini Pork Protien Bowl: Serve with leafy greens, quinoa, bell peppers, red onions, apples and a drizzle of creamy dressing like ranch or blue cheese. Peperochini Pork Provolone Melt: Slice a crusty bun in half, line with the pork and provolone cheese. Melt in the oven and serve.
Time 8h10m
Yield 12-15 servings
Number Of Ingredients 4
Steps:
- 1. Salt and pepper all sides of your roast.
- 2. Heat a large skillet up over medium high heat. When the pan is hot, add the roast and sear it until golden brown on all sides.
- 3. Place the roast in your crock pot.
- 4. Mix all the other ingredients together in a glass measuring cup and pour over the top of the roast.
- 5. Cover and cook on low for 7-8 hours or on high for 4 hours.
- 6. When it's cooked through, shred the roast up with two forks, cover again and allow it so cook for 30 more minutes to incorporate the juices.
- 7. Serve and enjoy!
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- Place pork in a slow cooker. Sprinkle with ranch mix and 1 tablespoon of the brown gravy mix. Top with butter, pepperoncini peppers, and pepper liquid. Cover and cook on low until tender and pulls apart easily with a fork, 7 to 8 hours.
- Transfer pork to a serving platter. Skim and discard fat from cooking liquid; reserve 1/3 cup cooking liquid. Whisk together cold water, reserved cooking liquid, and remaining brown gravy mix in a 2 cup glass measuring cup. Microwave 2 1/2 to 3 minutes until slightly thickened.
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- Cut the roast into 4 to 6 chunks. Trim as much of the fat as possible from the chunks of roast. (It's fine if some fat remains)
- Press the SAUTÉ key on the instant pot. Wait for the pot to indicate "HOT" before adding ingredients.
- Add 2 tablespoons oil to the heated pot. Sauté roast pieces for 2 to 3 minutes per side, or until nicely seared. Transfer seared roast to a plate. Set aside.
- Press CANCEL and then select SAUTÉ again. Add the onions to the pot and sauté for 2 to 3 minutes or until tender, stirring to scrape up any browned bits from the bottom. Add a splash of Pepperoncini juice if necessary to help deglaze the pan. Hit 'CANCEL' to turn IP off. Remove onions & set aside.
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- Lay the onion slices on the bottom of the pot, put the roast on top, sprinkl the roast with salt, pepper, garlic powder and Italian seasoning mix. Pour the jar of pepperoncini over the roast, and add the beer, then enough water to cover the roast.
- For a delicious sandwich, put the shredded meat on a French roll along with some shredded mozzarella. On mine, I added some of the peppers (after tearing of the stems) and onion.
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- Add chuck roast to the slow cooker. Add Stone House Seasoning and optional Ranch Seasoning to the roast and pour in peppers and their juices.
- To make a gravy, once the roast has been shredded, ladle out one cup of the juices from the slow cooker. Pour the juices into a medium bowl. Whisk in the cornstarch until the liquid is smooth and forms a slurry. Stir the mixture back into the juices in the slow cooker.
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- Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat. Add beef broth and onion flakes. Cover, and cook on Low for 6 to 8 hours.
- Remove meat from crockpot and shred. Return meat to the crockpot. (You can drain some of the juice before you put the meat back in if you want. I did this and just saved it in a dish and we dipped the sandwiches in it).
- Serve on hoagie rolls with slices of cheese. Wrap each sandwich in tin foil and bake warm in a 350 degree oven for about 10 minutes. Amazing!
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- Heat up a large skillet on high. Add oil to hot skillet. Take a paper towel and make sure you dry both sides of the roast. Season with a little bit of freshly ground pepper. You want the skillet to be really hot to brown or "sear" the roast quickly. Once the skillet is nice and hot, add the roast.
- Allow the roast to cook for about 2-3 minutes until it is golden brown. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over roast. Top with a stick of butter then place peppers on and around roast.
- Discard any big fatty pieces. Place pork back into the slow cooker and stir well in the juices to coat.
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- Place chicken in the bottom of slow cooker (or instant pot) and sprinkle the dry ranch mix and dry Au Jus mix on top of the chicken. Cut butter into small chunks, and place on top of chicken. Distribute the pepperoncinni peppers on top of the chicken.
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