Our friends Joe and Marissa (of the “good peas” fame) invited us to lunch after church one day a million years ago, and she served a roast along with many delightful sides. I only took a small portion of the roast ,being much more interested in the salad, her mashed potato casserole, and butternut squash bread, but once I took a bite, I was going back for more. I’m not much of a meat eater, so when I found her roast irresistible, I asked her what her secret was.
“Banana Peppers.”
“Banana peppers?” I repeated, surprised. “What else did you use?”
“That’s it. I just poured a jar of banana peppers over the roast in the crockpot. The acid from the brine really helps tenderize the meat.”
This was so simple, I had to try it at home. I’m just surprised it took me so long! But I’ve made it twice in the past month, to make up for lost time. :)
I adore the salty, piquant flavor the banana peppers & juice impart to the beef, and it really is melt-in-your mouth tender after roasting all day in the slow cooker. And talk about easy! Although Teri taught me to sear the outside of a roast before sticking it in the crockpot, I didn’t even do that. Easy peasy & delicious…squeezy?
I know this combo sounds a bit odd, but you’ve got to try it to believe it! It goes really well with mashed potatoes topped with a pat of butter and garlic salt, as I discovered after taking this picture. :)
Banana Pepper Roast
Printable recipe
Printable recipe with picture
1 (3-5 lb) beef roast
1 (16 oz) jar mild banana pepper rings
Place roast in a crock pot and pour the jar of banana peppers, juice and all, over the top. Cover and cook on low for 8 hours or until tender.
I am LOVING how easy this is–and I know Adam will love that aspect too. =)
I also love how simple this is….going to try this for sure and soon!! :)
Suzie, I’m needed Dillon’s address NOW! I’m going to the post office this afternoon. I’m leaving this here b/c I know you check comments at work, but not email or facebook. I hope you see this!
Glad you thought of texting me, I can always check my phone too. I got sidetracked last night and forgot to give it to you…sorry!
Hahaha, I’m so anti-phone that it didn’t even occur to me to text you until much later. Hopefully the package will make it this time! I know a lot of ppl hate the post office b/c of mistakes like this, but I just have to remind myself that no one is perfect and this is the first trouble I’ve had.
I love simple and this looks great!
Wow—I love banana peppers. I have to try this soon. What a delicious looking dinner.
Yummy! I make one similar to this with a jar of pepperoncinis and a packet of Italian dressing mix. It’s so good on a bun!
Tami just wondering how hot does it end up using the pepperocinis? I love spicy hot italian sausage but sometimes the pepperocinis are too much for me.
Veronica I am crazy about your blog and all of your recipe’s!!!!! TY, TY!! :)
Hi Catherine,
I just pour the whole jar of pepperocnis in with the roast, juice and all and it imparts a wonderful flavor. If you are not as fond of them as I am, then I would perhaps use just half a jar. Hope that helps!
I would never have guessed that banana peppers were such magical things!
This looks awesome! My dad would go nutso over this!
Totally making this for my paleo diet next week – thanks Veronica! (and thanks to Debbi for putting it on pinterest so I found it!). Have a great weekend!
Haha, I saw that Debbi did that! Love her! I think you will like it Biz. You too, have a great weekend!
hi beautiful! I’m back and finally with a laptop. this dish looks amazing and totally match my taste. but I don’t think I can find the babana peppers here…
Let me know if you can’t find any and I’ll send you some!
Tried this and it was really good. Made a larger than we would normally and now will use for leftovers….hot roast beef sandwiches, roast beef enchalads. (tells me I am not spelling it correctly?)
Glad you enjoyed it Margaret. (enchiladAs-hehe!)
Great idea! I love banana peppers!
Pingback: Winner of BSI Pumpkin! And my BSI Entry – 1 pt. Pumpkin Ravioli « My Bizzy Kitchen
Pingback: Spicy Beef Lettuce Wraps « My Bizzy Kitchen
How on earth did I miss this? I MUST try. What cut of beef did you use?
I really have no idea! I made it twice and it was definitely better the time I used a better cut of beef but of course, I didn’t notice what it was–it justlooked pretty in the package. hahahahaha
Pingback: I love my bra! Weekly WI. Cheesy 4 pt. Cauliflower. Best blog title ever. « My Bizzy Kitchen
Pingback: Holiday Recipe Club: Beer Braised Brisket with Potatoes and Peppers « Eliot's Eats
Pingback: Italian Roast Beef {crockpot recipe} « Veronica's Cornucopia
LOVE this recipe! My sister In Law told me about it. Another variation is to put the meat onto a soft roll with a slice of Mozzarella cheese and broil till the cheese melts. YUM!
I also put a recipe up for that! Great minds. :) http://veronicascornucopia.com/2012/04/20/italian-roast-beef-crockpot-recipe/