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?” 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
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.