TeriDoodle
Mon, Feb-24-03, 12:26
Yes, Teri's posting yet another spicy recipe! By way of explanation, my DH and I are both native Texans... he's Mexican and I spent my childhood in Louisiana. That should explain it. ;)
When I saw this recipe I thought it was so easy, I just HAD to at least try it! Well, we made it yesterday and it was delicious!!! DH and I both raved about it!
A small roast (3-4 pounds)
2 cloves garlic, slivered
16 oz jar Greek pepperoncini*
Poke holes in the roast beef and insert slivers of the garlic. Put it in your crock pot and pour the jar of pepperoncini over the top of the roast. Cook on low 8-10 hours or on high for 4-6. The recipe makes lots of good gravy.
We ate it alone with just a salad and veggies, but it would also be good chopped and rolled up in a tortilla or on a bun for those with a higher carb allowance.
*Pepperoncini can be found in your grocery store with the olives, pickles, etc. On a 1-10 scale of spiciness, I'd rate them a 5-6, with a banana pepper being a 2-3, a jalapeno being an 8, and a habanero being a 10. :lol:
Try it! It's wonderful! :D
When I saw this recipe I thought it was so easy, I just HAD to at least try it! Well, we made it yesterday and it was delicious!!! DH and I both raved about it!
A small roast (3-4 pounds)
2 cloves garlic, slivered
16 oz jar Greek pepperoncini*
Poke holes in the roast beef and insert slivers of the garlic. Put it in your crock pot and pour the jar of pepperoncini over the top of the roast. Cook on low 8-10 hours or on high for 4-6. The recipe makes lots of good gravy.
We ate it alone with just a salad and veggies, but it would also be good chopped and rolled up in a tortilla or on a bun for those with a higher carb allowance.
*Pepperoncini can be found in your grocery store with the olives, pickles, etc. On a 1-10 scale of spiciness, I'd rate them a 5-6, with a banana pepper being a 2-3, a jalapeno being an 8, and a habanero being a 10. :lol:
Try it! It's wonderful! :D