I have seen various recipes about cooking a beef or pork roast in the crockpot with a jar of pepperoncini and finally tried it today. I had bought a new crockpot recently. My old one always felt too hot on the bottom and in fact one day caused my Corian-like (but not Corian) counter to actually split apart from the heat one day. They were able to repair it so that you cannot see a thing but it worried me. I had heard that the newer crockpots were hotter than the old ones and had put it off to that. But when I was at a friend’s recently she had a brand new crockpot and it didn’t get near as hot on the bottom as mine did. So I tossed mine and bought a new one. This was the break-in night.
The recipes varied quite a bit, with some having just a roast and a 16 ounce jar of pepperoncini dumped over it to others that had the roast with garlic cloves inserted in slits. Some said put the roast on slices of onion; others just had the roast sit in the crockpot. Some had a packet of dry Italian dressing mix sprinkled over the roast; others had Italian herbs. Some had a can or bottle of beer poured over the roast; others had a cup or two of beef broth. One had both. One had nothing.
Here’s what I did.
This was a bit spicy for my kids even though they did not put any peppers on their sandwiches. One thought it was fine after sprinkling a bit of salt on it to cut the spice. They both liked them, but would have preferred the meat a bit milder.
There will be lots of leftover peppers but I know they contributed to the flavor so I’m not sure I would cut down on the quantity.1