Crockpot Pepperoncini Pot Roast (LID)

Crockpot Pepperoncini Pot Roast

This is a super easy and delicious recipe. I love the little kick the pepperoncinis provide. I based this recipe on the Mississippi Pot Roast recipe that’s everywhere. That recipe calls for butter, ranch dressing mix, and a package of au jus or gravy mix, none which are LID-friendly. I do not use those ingredients even when I am not on LID. The pot roast turns out so flavorful, I don’t think you will miss any of those ingredients.

Vlasic does not use iodized salt in their products, so Vlasic brand pepperoncinis are perfect for this recipe.

You can eat the Crockpot Pepperoncini Pot Roast over mashed potatoes, as a sandwich filling, or in a flour tortilla. I made a burrito with the pot roast, pinto beans, and barbecue sauce in a flour tortilla.

Crockpot Pepperoncini Pot Roast (LID)

1 2-3 pound beef pot roast (chuck roast, mock tender roast, brisket are all good for pot roast)
non-iodized salt (I use Morton’s Kosher Salt)
black pepper
1/2 16-ounce jar of whole pepperoncinis with pickling liquid

Place beef in the bottom of the crockpot. Season with non-iodized salt and pepper. Pour 1/2 a jar of whole pepperoncinis and their liquid over the beef. Cook on low 8 hours or on high 4 hours until very tender. Use a fork to shred the beef and keep in the cooking liquid until ready to eat.

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3 Comments (+add yours?)

  1. Trackback: LID Round 3, Day 16 | On a Butterfly's Wings
  2. healthyhappyhelpful
    May 30, 2017 @ 23:27:12

    Doesn’t the pickling liquid have salt in it?

    Reply

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