GINNA PARSONS: Pickled peppers add zing to pot roast

When I went to visit Cook of the Week Kathleen Nabers at her home one day last week, she had prepared a stack of recipes for me to use with the story about her that appears below. As an afterthought, she handed me a recipe her grandson’s wife, Amber Campbell, had given her for a beef sandwich the family had enjoyed a few days before.
I copied the recipe down and said I’d use it if I had room. Kathleen said the beauty of it was that you could put the roast in the slow cooker before church and it would be ready for an early-afternoon lunch.
I put the recipe with her others and left them on my desk when I headed home Friday for the weekend. But all day Saturday, I couldn’t get the recipe out of my mind. I’m not a fan of eating pepperoncini peppers right out of the jar or on a salad, but the idea of cooking a pot roast in them was intriguing.
So I got the necessary ingredients at the grocery store and put the roast on to cook about 11 Sunday morning. After about three hours, I checked on it and it was coming along nicely. Three more hours passed, and I removed the top from the slow cooker and pierced the roast with a fork again.
The meat didn’t fall apart as I expected.
“I’ve ruined the roast,” I informed my husband, who was on the deck cleaning the grill. “There’s no way it’s going to be done in the next hour or so. Be prepared for takeout from the Mexican restaurant.”
Charlie, who had been looking forward to the hoagie sandwiches all day, assured me the roast would be fine.
“Let it cook a little more,” he said, “and then I’ll chop the meat really small. Trust me. It will be fine.”
And indeed it was. The meat was much more tender than I’d anticipated and the peppers (I bought the mild ones) gave the meat an unexpected zing. Instead of using raw onion slices, I sautéed some Vidalia onion slices in a little bit of Worcestershire and topped our sandwiches with those. We also omitted the lettuce.
Everybody made a happy plate and I even saw my husband making a sandwich to take to work for lunch on Monday. I will definitely make these again.

Pepperoncini Beef
1 (3-pound) chuck roast
4 cloves garlic, chopped
1 (16-ounce) jar pepperoncini peppers
Put roast in a slow cooker. Add garlic and peppers, including the liquid. Cover and cook on low 6 to 8 hours. Serve roast on hoagie rolls with Provolone cheese, onion slices, shredded lettuce and mayonnaise.

Ginna Parsons is the Daily Journal’s food/home/garden editor.

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