Quick, easy, tangy— AND it just melts in your mouth! I lifted the idea for this dish over at Lemony Thyme, one of my new favorite foodie sites to visit. Not only are her recipes fantastic, she take wonderful photographs. Her version uses pepperoncini peppers, but I only happened to have a jar of pickled banana peppers on hand. While these peppers are similar in appearance and taste, they are different peppers. The pepperoncinis are a bit spicier, while the banana peppers are a bit sweeter. Either one you use will work just fine. I also added minced garlic instead of powder, and threw in some sliced onions at the last minute. Six ingredients, five minutes prep. Go on, what are you waiting for???
Banana Pepper Pot Roast
adapted from Pepperoncini Pot Roast by Lemony Thyme
1 1/2 pound chuck roast
Ground black pepper
Mrs. Dash Garlic and Herb blend
2 tablespoons minced garlic
1 8-ounce jar banana or pepperoncini peppers
1/2 large onion, sliced
Season the roast generously with the black pepper and Mrs. Dash, or salt if you prefer. Rub the minced garlic evenly around the roast. Place the roast in a 3-quart crock pot, and dump the entire jar of peppers, liquid included, over the roast. Place the sliced onions on top.
(I forgot the onion until after one hour of cooking, but with the long cooking time that didn’t matter.) Cover, and cook on low for 8 to 10 hours. We served this with mashed Yukon Gold potatoes and steamed fresh broccoli. We all went back for seconds! (Oh and I was so hungry I forgot to take a picture of the final dish until we had already decimated about half of it!)