3-4 lb rump roast
1 tall jar peppericini pepper slices
Place roast and jar of undrained peppers in Crock Pot. Cook on LOW for about 9 hours. Shred beef. Serve on toasted hoagie roll with provolone cheese.
That's it. Nope, you didn't miss a step. Nope, you didn't miss an ingredient. Perhaps the easiest recipe I have posted to date! And very tasty. The peppers definitely give this recipe a spicy bite, so no extra ingredients are necessary. I had this with roasted red potatoes and jello. Yep. I said jello. Sometimes, it just sounds good! Thanks to Julie Z. for donating her friend Amy's recipe.
Looks yummy! We will have to try this. ;)
ReplyDeleteI've made this one before! I had the same thought, that's it? Yep. The second time I made it I only added half a jar of peppericini peppers. I like it with a little less bite :)
ReplyDeleteI am eating this right now and all I have to say is YUM!!! This was the easiest dish and my kids now think I am a genious!! Thank you Alison- or Amy or whoever!! OMG Im gonna go eat some more.
ReplyDeleteYou've been tagged for Easter! See my blog for details. Hope you can participate :)
ReplyDelete