A Women's RV Forum run by Women RVer's!

Don't think I've ever had pepperoncini peppers. What do they taste like? This sounds real simple. My crockpot gets a good workout, especially camping.

Pepperoncini gives it a little zip without too much heat. You'll often see them on salad bars, too.

I make lots of variations on this - but one I always do - is cut the meat into smaller sized pieces - and just toss the garlic in the juice. I find the meat ends up fall apart tender that way- and I LOVE LOVE LOVE this.

Last time I made it, they didn't have pepperoncini at the store (first time every I couldn't get them and I use them a lot) so since I like hot, I bought hot banana peppers and it was just as good

It's great as a main meal, you can use it on french bread with cheese as a sandwich, I've used the meat in fajitas or in burritos - it's really versatile - and I almost always have a freezer bag with some in my freezer. I always know just what I'm going to make if I go past a discounted chuck roast or similar meat in the meat case.

It's been on about 45 minutes now and just beginning to smell a little. I tasted a pepper before putting them in and was quite surprised. It really had a little kick. We both love spicy (and garlic), so this will surely be a hit! I'm using a round tip roast and really hope the leaner cut doesn't affect the tenderness.

Just keep it in the crockpot till it's tender I've done this with several different pieces of meat - and they've all worked. If you dont find the meat getting as tender as you like, take it out, but it into chunks and put it back in. At least that works for me - as I stated above, I've gotten in the habit of doing that with this recipe anyway.

Enjoy - this is one of my crockpot all time favorite recipes.

I did cut it in about 6 large chunks first and floated the garlic.

But I think I wrecked the whole recipe. Tommy just went into the pantry to find the jar of tiny jalepeno peppers we bought at the same time as the pepperoncini, and..you guessed it. I put the wrong peppers on the meat. No wonder the darned things had such a KICK! I thought about taking them out and putting the right ones in, but the juice is all over the meat anyway. This is either gonna be real good or real sucky! I'll keep you posted.

If you like spicy, it will still be really good. I have used much spicier peppers - but for those who don't like a kick - you wouldn't want those LOL - If anything, it'll be great in fajitas or burritos, with no extra spice required

As I posted before, this was soooo good. Tonight I took some of the many leftovers and shredded the meat, added a can of mushroom soup a little beef boullion and did the crock pot for about an hour, then put it in some tomatoes (shake a little celery salt first),with a little cheddar sprinkled on top. It's so filling, ya can't eat more than 1 little tomato! Tommy has lots of leftovers for only 3 more nights of work!

That looks delicous. And, yep, once fixed, there's almost no limit to the things you can do with that meat

Bumping to the top so I can put a jar of pepperoncini peppers on my next shopping list.

You'll like this, Irmi...Beth gave me the recipe years ago and I've made it several times for a big group and it was always a big hit.

Irmi, this does look like a really good recipe. Barb has some really good recipes posted on here. I am going to have to try most, if not all as time goes by. Will add them to my recipe program.