This is one of my family’s favorite recipes for beef roast.  I adapted this recipe from the awesome Taste of Home Cookbook, and it’s always a huge hit.

Ingredients

1 jar pepperoncini peppers
1 boneless beef roast (3 or 4 pounds)
1/4 cup water
1 3/4 tsp dried basil
1 1/2 tsp garlic powder
1 1/2 tsp dried oregano
1 1/4 tsp salt
1/4 tsp pepper
1 large onion

Directions

1. Drain pepperoncinis - reserve the liquid.  Pull the stems off the pepperoncinis - set pepperoncinis aside.

2. Cut roast into large chunks.  Place half the chunks in crockpot and add water.

3. Combine seasonings in a small bowl and sprinkle half the seasoning over the roast in crockpot.

4. Quarter your onion and top the meat & seasonings with the onion slices.

5. Top the onion with the pepperoncini peppers.

6. Pour the pepperoncini pepper liquid over the roast, onion, and peppers.

7. Top with remaining half of roast meat.  Sprinkle with the remaining half of the seasonings.

8. Cover and cook on low for 8 hours.

This roast is fantastic shredded and eaten on hoagie rolls.  Don’t forget to top the meat with the slow cooked pepperoncinis!

Print out our Pepperoncini Beef Roast recipe card.

Find more family recipes at Vanderbilt Wife’s Friday’s Family Recipes.