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Banana Pepper Roast

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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.

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