Banana Pepper Roast
We’re trying a new take on roast!
I’m sure you’re all used to the classic roast and vegetables with gravy, but this new roast recipe inspired by FlavorGod was calling our name! Whether you think you’re a banana pepper fan or not, you’ve gotta try this. I had actually never had banana peppers before this roast and I have to say, this recipe is amazing!
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This recipe will work with any size roast, we’ve used both the Hickok Hamburger “Strong Arm Roast” and the “Chuck Wagon Roast”, but you will have to change the cook time according to the weight of your meat!
You should know at the beginning of this recipe that we use a CrockPot to slow cook our roast! This is a great kitchen appliance we highly recommend! You can check out our model here on Amazon. Other slow cookers will work just fine.
Before cooking this recipe, please allow plenty of time for thawing your beef! We recommend thawing 1 of 2 ways. Beef thaws best in the refrigerator! For a roast, we suggest at least 12 hours of defrost time. Second best option would be thawing in cold water. If your beef is vacuum sealed (Hickok Hamburger always is ;), you are probably safe to soak the package straight in the water. Otherwise, place your frozen beef in a sealed Ziploc bag for its defrost bath! Change the water out every 20-30 minutes until the meat is fully thawed.
First, we prep the roast. Cover the roast completely in a thin layer of salt, pepper & flour (seasonings first). Next, heat a large skillet over medium/high heat, add olive oil, then sear the roast on all sides until lightly browned (this shouldn’t take more than 3-4 minutes).
Put your seared roast in the CrockPot (slow cooker). Start by covering with the liquids. First, separate the banana peppers from the juice in the jar. Pour the peppers and half of the juice over the roast. Then add in 1 C beef broth. After these two ingredients, move the peppers around a little to where there is only a thin layer of peppers covering the top of the roast. Next, cover the roast and peppers with 2 French Dip Au Jus packets (we use the Pioneer brand) & about 1 TBSP of ranch seasoning of your choice. You can add more ranch seasoning if you’d like! Finally, cut up 1 stick of butter (8oz) lengthwise and place the slices all over the roast & peppers.
Cover the CrockPot with the lid & set your settings to 6 hours (preferably on Low, but if your CrockPot is like ours, it only allows High for 6 hours and that is fine!)
After the 6 hours is up, remove the lid & shred your roast with 2 forks. Once shredded, mix the pot around to ensure the seasonings are mixed evenly.
Serve your roast and peppers over white rice & ENJOY!
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We hope you enjoy this hearty home cooked recipe in the comfort of your own home! Bring the restaurant quality food to your kitchen table, then amplify it even more with Hickok Hamburger's “Strong Arm Roast” or “Chuck Wagon Roast”. You WILL taste the difference!
Banana Pepper Roast
Defrost Time: ~12 hours in refrigerator
Preparation Time: 15 minutes
Cook Time: 6 hours
Servings: 4
NOTICE: This is a Crockpot Recipe! (other slow cookers work as well)
Ingredients:
- ~2lb Hickok Hamburger Roast (larger roasts will work with recipe, just adjust cook time accordingly)
- ~2 TBSP flour
- Salt & Pepper (to cover roast generously)
- Olive Oil
- 1 C Beef Broth
- 1 12-16oz jar of Banana Peppers (will use all peppers & half the juice)
- 2 French Dip Au Jus Packets
- 1 TBSP Ranch Seasoning of choice
- 1 Stick of Butter
- *optional - White Rice
Instructions:
- DEFROST MEAT - please make sure you leave enough time to defrost your roast completely before starting - preferably in the refrigerator for ~12 hrs.
- Cover the roast in salt & pepper, then a thin layer of flour.
- In a large skillet over medium/high heat, in olive oil, sear the roast on all sides.
- Place the seared roast in the CrockPot.
- Separate the banana peppers from the juice. Dump all the peppers, half the juice & 1 C beef broth. Stir around in the pot leaving only a thin layer of peppers on top of the roast.
- Cover the roast with 2 packets of Au Jus & ~2 TBSP ranch seasoning. Cover the seasoned roast & peppers with 1 stick of butter sliced lengthwise.
- Cover the CrockPot with the lid and start the slow cook for 6 hrs (preferably on low, but if your pot only allows high for 6 hrs, that’s fine)
- Once the 6 hrs is complete, shred the roast in the pot and stir well to mix the seasonings around.
- Serve roast over white rice
- ENJOY!
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