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slow cooker banana pepper roast

melwaters avatar
Recipe by
Melissa Waters
@melwaters
Lansing, MI

This recipe was a hit with even my small kids, who preferred pork roast over the beef. If cooking this for kids, choose whole peppers to make it easy to remove them before serving the kids. If your kids are older or this is for adults, sliced is just as good, and makes it easy to pile them on leftover roast sandwiches. Don't skip browning the roast first. It just has a better flavor and looks better. For a bigger kick, try pepperoncini peppers. They are not the same as banana peppers, they are stronger, so kids may not like them.

yield 8 serving(s)
prep time 4 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker banana pepper roast

  • 1
    pork or beef roast
  • 1 jar
    banana peppers, whole or sliced
  • 3-4
    potatoes, cut in 1/2 inch pieces (optional)
  • 1 c
    baby carrots (optional)
  • 2 stalk
    celery, chopped (optional)

How To Make slow cooker banana pepper roast

  • 1
    Chop potatoes, carrots (if not using baby carrots) and celery, place in bottom of slow cooker.
  • 2
    Heat skillet to high. Brown roast on all sides.
  • 3
    Place roast on top of vegetables in slow cooker, Add entire jar of of banana peppers, juice included. Set slowcooker on high, 3-4 hours.
  • 4
    You can place this on low, 6-8 hours...but the higher temp makes it come out better.
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