Peperoncini Roast

1 3-lb. round roast
1 medium onion, thinly sliced
1 16-oz. jar peperoncini peppers, with juice
2 pkgs. Good Seasonings Italian Dressing Mix
1/2 c. water

Trim roast as needed. Place in Crock Pot along with onion, peppers, dressing mix, and water. Add about 1/2 the peperoncini juice. Cook on HIGH for 6 hours or until roast shreds easily with fork.

Great complement to veggies and crusty bread! Also great on toasted hamburger buns with a slice of melted provolone cheese.

*Chuck roast can be used, but it typically has a large ribbon of fat running through the middle. It’s hard work to cut it out; plus, that fat was included in the price. I like something a little leaner, though it may be a little pricier. In the end, I get more for my money.

*Adding too much of the peperoncini juice can make the roast too tangy. If spice is an issue, use half the peppers, less juice, and more water.


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