Slow Cooker Banana Pepper Roast Food

SLOW COOKER BANANA PEPPER SHREDDED BEEF

Steps:

• Combine all ingredients in your slow cooker and cook for 6-8 hours on "low." (The time depends on the strength of your slow cooker. You want the meat to fall apart and melt in your mouth.)
• Remove beef from slow cooker and shred with a fork.

SLOW COOKER PULLED BANANA PEPPER ROAST BEEF

Steps:

• Pat the roast dry and season 1 teaspoon salt and 1/2 teaspoon black pepper. To a dutch oven or a stove-top safe slow cooker insert, add 2 tablespoon of olive oil over medium heat. When the oil starts to shimmer, add the beef. Cook for 5-7 minutes on each side searing the meat. When done, place the meat (if not already in your slow cooker insert) into the slow cooker. To this, add the onions and bell peppers.
• While the meat is searing, in a large bowl, whisk together the beef stock, tomato paste, garlic powder, cumin, oregano, paprika, cayenne, lime juice, rest of the black pepper and salt. Pour this over the meat in the slow cooker. Next, dump the entire jar of banana peppers (juice included), green chilis and bay leaves.
• Put the lid on and set the timer to LOW for 8 hours. After 8 hours, remove the lid and fish out the bay leaves and discard. Carefully pull the meat out and set on a plate. Using a slotted spoon, scoop out the veggies and set in a bowl. Strain the fat out of the liquid and transfer the liquid your Dutch oven or leave it in your stove-top safe slow cooker insert. Place over medium high-heat bringing the liquid to a boil and reducing it for about 25-30 minutes or slightly thicker. While the sauce is reducing, carefully shred the meat (big or little pieces). Cover with foil until the sauce starts to thicken slightly. Place the meat and veggies back into liquid and stir. Cook for 5 minutes, remove from the heat, garnish with cilantro, and serve.
• Store leftovers, covered in the fridge for up to 5 days.

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST

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.

SLOW COOKER BANANA PEPPER ROAST

Steps:

• 1. Chop potatoes, carrots (if not using baby carrots) and celery, place in bottom of slow cooker.
• 2. Heat skillet to high. Brown roast on all sides.
• 3. Place roast on top of vegetables in slow cooker, Add entire jar of of banana peppers, juice included. Set slowcooker on high, 3-4 hours.
• 4. You can place this on low, 6-8 hours...but the higher temp makes it come out better.

ROASTED RED BELL AND BANANA PEPPERS

Steps:

• Preheat your broiler.
• Place the whole peppers on a baking sheet covered with foil.
• Place them under the broiler, about 6 to 10 inches from the heat source.
• Turn the peppers frequently until the skin begins to blacken.
• Remove the peppers from the oven and put them in a paper grocery bag and fold down the top. This allows the peppers to steam, and to cool.
• When cool, wash off the blackened skin.
• You can use them at once or freeze them by placing them in layers between wax paper.