My slow cooker pepperoncini beef roast that takes less than ten minutes of prep and makes the whole family happy.
I’m guessing the majority of people who take a look at this blog probably have a family to take care of. You might have a few kids, a significant other, or maybe it’s just you and your pet bonsai tree. Regardless of your family size, you gotta eat. Your kids gotta eat after school. Your man and/or woman gotta eat after a hard day at work.
Speaking of a hard day at work, It’s amazing coming home to the smell of this beef roast slow cooking all day. As soon as you open your front door, it hits you and your mouth instantly starts watering.
As the title states, you should have a slow cooker for this recipe. If you don’t have one, what’s wrong with you? Seriously, it’s one of the best investments you could ever make and you’ll save so much money in the long run. They aren’t terribly expensive and will pay for themselves within a week. Amazon has a pretty good one here for under 30 bucks.
Let’s go ahead and talk about how much you would save with just this roast.
The cheapest place to get a cookes pot roast that I could think of was at the local Denny’s here in Anderson. A beef roast meal on top of a slab of mashed taters at Denny’s is going to set you back $10. No says I! That’s way too much for one serving.
Ingles is my go to for cheap, decent quality meats. You can’t go wrong with their free saving card either.
Recipe
1 beef sirloin tip roast $8.18 (with savings card)
3 large sweet onions – $2.40
1 jar of quality pepperonchinis – $2.40
1 packet of ranch mix – $1.60
1 pack of baby carrots – $1.70
Total: $16.28 before taxes (that ain’t bad for feeding a whole family)
Instructions
Step 1:
I like to sear my beef in my handy dandy iron skillet with some olive oil before slow roasting it. This step isn’t necessary, It just makes the meat taste better in my personal opinion. According to TheKitchn.com :
Searing over high heat caramelizes the surface of the meat, which enhances the savory ‘meat’ flavor and fills the finished dish with complex layers of nutty caramel and coffee-like bitterness. In technical terms, this is called a Maillard reaction and it’s a flavor profile we omnivores happen to find quite delicious. Without searing, meat dishes can taste flat and boring.
Step 2:
Dump everything in the pot. I like to put the meat first with half of the packet of ranch mix on top of it. Then your sliced veggies. Then half a jar of the pepperonchinis, the actual peppers and the juice. The juice decides how spicy the dish is going to be. When my kids are eating it, half to a quarter jar will do. If it’s just me eating, I use the whole jar. Top it off with the other half of the ranch mix packet.
Step 3:
Cook on slow for at least 6 to 8 hours. The longer the better. I like to add a half cup of water to the pot before cooking to keep the meat moist.
Alternatives
The cut of meat that I chose is very lean and I didn’t add many other vegetable. This is because I tried to keep this roast as healthy as I could. A fatter cut and pretty much any other vegetable would work just fine. I’m not a huge fan of adding potatoes to a roast though. They just turn to mush and I’d much rather pour the roast over mashed potatoes (mashed tater recipe coming soon!)
Another thing I tried one time is creating gravy from the left over juices and veggies. I couldn’t do it this time due to losing some parts of our mixer to god knows where. The left over onions, carrots, pepperonchinis, and juices in gravy form was great. It came out looking like gross baby food, but it tasted amazing over mashed potatoes.
Turn this beef roast into a sandwich to server to even more people. A little meat, pepperonchinis, and some provolone cheese make a heck of a sandwich.
Final thoughts
I feel like pepperoncini should be pronounced pepper-on-seeny instead of pepper-cheeni.
Let me know what you think about this recipe or share your own in the comments below! I’m no pro at this whole cooking thing, so I’d love to see your tips, suggestions, and ideas.
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