Okokok, I had enough! I had to try what "everyone else" was making and causing a fuss over! I kept avoiding the recipe because of that giant stick of butter perched on top of the roast!! ICK! So, I decided to make the recipe using half the butter. WINNER!! All the flavors of the pepperoncini's meld into the meat in this recipe It's a Winner! The pepperoncini's add a little spicy vinegar kick to the overall flavor too. I put about 10-12 peppers in mine and you may want to add more or use less. Most folks seem to like using 4-6. In any case, make this - you won't regret it. ~Enjoy! Diane
Mississippi Pot Roast & Italian Beef *a two option dinner Ingredients: 3.5 to 5 lb. chuck/pot roast cooking oil (such as canola) *can omit if using a non-stick pan ground black pepper 1 ranch dry mix packet 1 au jus gravy dry mix packet 1/2 stick butter (1/4 cup) 7-10 pepperoncini peppers *see serving options below Directions: Season the meat with pepper only. Using a large skillet set to medium-high heat add the oil *you can omit oil if using a non-stick pan, When the oil is hot, add the meat. Brown on all sides. Add the browned meat to a 4-quart or larger slow-cooker. (I use a slow-cooker liner in mine) Sprinkle the ranch packet and au jus packet on top of the roast. Add the 1/2 stick of butter, and peppers on top of the seasonings. Cover and cook on LOW for 8 hours. My Slow-Cooker has a Low, Med & High Setting, I place mine on Medium for 8 hours. 30 minutes before serving, Remove meat and shred or cut into chunks. Add in 1/4 cup of water stir and let cook 30 minutes more. Mississippi Roast Dinner: Serve over egg noodles or mashed potatoes. Italian Beef: Serve on fresh hoagie rolls with some more fresh pepperoncini's, grilled onion & sweet peppers and some melted mozzarella cheese on top for a great sandwich! I do toast my hoagie rolls under the broiler, add the meat & other fixings and then return under broiler to melt the cheese before serving. I serve my beef sandwiches with a side of extra au jus gravy for dipping. Recipe Inspired by: The Magical Slow Cooker & NY Times Photos by: Diane Baker for Canning and Cooking at Home
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Sundays are meant for rest and good food to share with family. This pork roast is easy to make and flavor-filled. I serve my roast with a fresh spinach salad, green beans and mashed potatoes. Remember to roast your cut of meat low and slow, and check the temp at 60 mins to make sure its not overcooking. (I use a digital meat thermometer for the quickest temp results.) I like making smaller roasts in my smaller 3.5Qt dutch ovens so that when the time comes to take the roast out of the oven, to 'rest', I can pop the lid on and not have to wrestle with foil. ~Enjoy! Diane
Sunday Pork Roast Ingredients: 2 Lbs Boneless Pork Roast 3 cloves Garlic, minced 1 Tbs dried Rosemary, crush with fingers 1/8 tsp ground Black Pepper 1/4 tsp Sea Salt 2 Tbs Olive Oil 1/2 Cup White Wine (or Chicken Broth) Directions: Combine minced garlic, crushed rosemary, salt and pepper in a small bowl. Pierce pork with a sharp knife tip in several places and press in some of the garlic mixture into openings. Pour olive oil into remaining garlic mixture and stir, distribute remainder evenly over the pork. Place pork in a lightly greased smaller dutch oven or baking pan with at least a 2" lip. Sprinkle lightly with more pepper and salt, if preferred. Bake, uncovered at 350 for 60 minutes, or until a meat thermometer reads 155 degrees from the thickest part of the meat. Remove from oven. Let stand, covered 10 minutes or until meat thermometer reaches 160 degrees. Remove to serving platter, slice and keep warm. Add wine or broth to pan with drippings and stir until all the browned bits have been scraped down and stirred. Spoon some of the pan drippings over pork and serve the rest on the side. Serves 6 to 8. Recipe Adapted from: Tiffany Brinkley Photos by: Diane Baker for Canning and Cooking at Home |