Roast Beef With Italian Peppers

How’s this for easy? Slice some onions, put them in a slow cooker, plop in a beef roast and a jar of pepperoncini or banana peppers, juice and all, and cook until done. I tasted the yummy results at a potluck recently.

I tweaked the recipe just a little when I made it for my family on Sunday. Either way, with a little effort in the morning, you’ll have a hot, tempting meal waiting when you walk in the door at night.

ROAST BEEF WITH ITALIAN PEPPERS

Yield: 6 to 8 servings

2 large onions, sliced

1 (about-2-pound) top round or other beef roast

1 (12-ounce) jar banana peppers or peperoncini, stemmed if desired and drained

1 cup low-sodium beef broth

1 tablespoon tomato paste

Spray a large nonstick skillet with nonstick spray. Heat over medium-high heat. Add onions; cook until they start to brown, stirring frequently. Transfer onions to a slow cooker.

Add roast to skillet. Cook until browned on all sides. Add roast and peppers to slow cooker.

Pour broth into skillet. Cook, stirring, to release browned bits in skillet. Whisk in tomato paste. Pour liquid into slow cooker.

Cover slow cooker. Cook until roast is tender when pierced with a large fork, about 5 to 7 hours on high or 8 to 10 hours on low.

Remove roast to a cutting board; cover and let rest for 15 minutes. Slice or shred meat and return to cooker.