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madbakerThis week's Resolution Recipe: Pepperocini Pot Roast... For Science!
"This is my take on Mississipi pot roast. The pepperocini season the meat, and their brine adds a little bit of vinegar tang."
3 lb boneless beef chuck roast
salt and pepper
2 Tbsp unsalted butter
1 onion, diced
3 cloves garlic (Ha! I used... more.)
10 pepperocini, plus 1/4 cup brine (I used pickled jalapeno brine)
1/2 cup broth (I used house-made)
1/2 cup chopped parsley
1/4 cup chopped fresh dill
mashed potato, for serving
Season the chuck roast on all sides with salt and pepper. Melt butter in a skillet and sear the beef for 3 minutes on each side. Transfer to a plate. Add the onion and garlic and sauté for about 3 minutes. Dump into the CultPot along with the brine and broth. Place the roast in the pot and sprinkle the pepperocini, parsley, and dill around the meat.
Seal and cook on Meat/Stew for 55 minutes at high pressure. Let the pressure release for 30 minutes, then remove the roast and carve against the grain. Serve with the broth over mashed potatoes.
What worked: It was fine; the wife liked in particular. I added a couple small jars of pickled veg I had made the previous week just to add a bit more veg.
What didn't: (nothing)
Will I make it again? Sure, although I might combine with the other pot roast recipe to have more veg.
"This is my take on Mississipi pot roast. The pepperocini season the meat, and their brine adds a little bit of vinegar tang."
3 lb boneless beef chuck roast
salt and pepper
2 Tbsp unsalted butter
1 onion, diced
3 cloves garlic (Ha! I used... more.)
10 pepperocini, plus 1/4 cup brine (I used pickled jalapeno brine)
1/2 cup broth (I used house-made)
1/2 cup chopped parsley
1/4 cup chopped fresh dill
mashed potato, for serving
Season the chuck roast on all sides with salt and pepper. Melt butter in a skillet and sear the beef for 3 minutes on each side. Transfer to a plate. Add the onion and garlic and sauté for about 3 minutes. Dump into the CultPot along with the brine and broth. Place the roast in the pot and sprinkle the pepperocini, parsley, and dill around the meat.
Seal and cook on Meat/Stew for 55 minutes at high pressure. Let the pressure release for 30 minutes, then remove the roast and carve against the grain. Serve with the broth over mashed potatoes.
What worked: It was fine; the wife liked in particular. I added a couple small jars of pickled veg I had made the previous week just to add a bit more veg.
What didn't: (nothing)
Will I make it again? Sure, although I might combine with the other pot roast recipe to have more veg.
