Crock-Pot Pepperoncini Pot Roast

A FORK'S TALE(8)
Angelina Barone: "Great flavor. I was worried about how spicy it wo…" Read More
4Ingredients
6Hours
Calories

Ingredients
US|METRIC

  • 5 pounds beef roast
  • 16 ounces pepperoncini peppers (with liquid)
  • 1 package italian salad dressing mix
  • 1 package brown gravy mix

Reviews(8)

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Angelina Barone 8 Jul 2018
Great flavor. I was worried about how spicy it would be, but it has the perfect amount spice.
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Elizabeth Dubil 2 May 2018
Excellent and easy. Didn’t modify- would def make again.
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katherine otwell 30 Apr 2018
its very hot! next time ill try less peppers.
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Terri Stella 29 Apr 2018
Not bad , took longer to access the recipe than to put it together
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Jeni B. 25 Apr 2018
Quite Tasty!! We used a Pot Roast Liquid mix with Pepperoncini that didn’t have milk in it like the brown gravy mix. Peppers made it special!!
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Trent Kelley 26 Oct 2016
Yeah we can be nice and nice sprites but I think she was the best she is a great mother to me I am sure you will a good deal of your
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Kaila R. 19 Jan 2016
So delicious! I followed the directions, except my jar of pepperoncini was not the proper size, so I added a little water. We used the leftovers to make sandwiches. A must try!
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Donna H. 6 Jan 2016
Love this! I used the hot, sliced pepperoncini.. Also makes the base for a terrific mushroom beef soup next day. I sautéed fresh sliced mushrooms and onions in butter until just soft. added a few splashes each worcestershire sauce and soy sauce and port wine sautéed a minute more. Then I added left over roast and sauce with some beef broth. I brought this to a low boil to heat everything through and then added some heavy whipping cream and poured into a bowl and topped with provolone cheese.