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┬ásalt (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.


Crockpot Beef and Barley Soup (LID)

Crockpot Beef and Barley Soup

I got my first Thyrogen shot this morning. I feel okay, but it’s been a long day and I’m exhausted. I’m getting my second shot tomorrow and I will probably feel worse and not up to cooking. I put this soup in the crockpot tonight, but plan on eating it tomorrow. Nothing is easier than cooking in the crockpot.

This soup is good for LID. It’s easy and comforting. Using lots of veggies and barley bulks up this soup so you can use less meat and still feel satisfied. Serve with some homemade bread. Beer Bread or Irish Soda Bread would be good.

Crockpot Beef and Barley Soup

1 pound lean stew meat, cut into bite-szied chunks
1 onion, chopped
2 carrots, peeled and thickly sliced
2 stalks celery, thickly sliced
2 russet potatoes, peeled and cut into chunks
4 ounces white button mushrooms, cleaned and quartered
1/2 cup pearled barley
32 ounces unsalted beef stock (I like Kitchen Basics brand)
2 cups water
non-iodized salt (I use Morton’s Coarse Kosher Salt) and black pepper, to taste

Place all of the ingredients in the crockpot. Cook on high for 4 hours or on low 8 hours.