Pepperoncini Pork Roast Food

PEPPERONCINI PORK ROAST

Steps:

• Put all ingredients except green vegetable in slow cooker on low for 6-8 hours or on high for 4-5 hours. Serve with steamed vegetable.

CROCK POT PEPERONCINI PORK ROAST (4 INGREDIENTS!)

Steps:

• 1. Salt and pepper all sides of your roast.
• 2. Heat a large skillet up over medium high heat. When the pan is hot, add the roast and sear it until golden brown on all sides.
• 3. Place the roast in your crock pot.
• 4. Mix all the other ingredients together in a glass measuring cup and pour over the top of the roast.
• 5. Cover and cook on low for 7-8 hours or on high for 4 hours.
• 6. When it's cooked through, shred the roast up with two forks, cover again and allow it so cook for 30 more minutes to incorporate the juices.
• 7. Serve and enjoy!

INSTANT POT MISSISSIPPI POT ROAST

Steps:

• Pat the chuck roast dry between a few paper towels, then season all over with 2 teaspoons salt and a few good grinds of black pepper.
• Set the Instant Pot® to saute on high (see Cook's Note). Heat the oil until shimmering but not smoking, then add the roast. Cook until well browned on both sides, about 6 minutes per side. Remove to a plate using tongs.
• Add the beef broth to the pot, then scrape any browned bits from the bottom of the pot with a wooden spoon. Stir in the ranch seasoning mix until just dissolved. Return the roast to the pot (it's okay if the roast is not fully submerged in the broth). Scatter the pepperoncini on top.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 55 minutes. After the pressure cook-cycle is complete, follow the manufacturer's guide for a natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Transfer the roast to a cutting board using tongs, leaving the broth in the pot. Shred the beef using 2 forks, discarding any large pieces of fat.
• Use a large spoon or small ladle to skim off as much fat as possible from the pot. Add the shredded beef back to the pot and stir to combine. Serve with mashed potatoes.

MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST

Steps:

• Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
• Cook on Low for 8 hours.

CROCK POT PEPPERONCINI BEEF ROAST

Steps:

• Place beef roast in crock pot.
• Pour Onion soup mix, beef, and chicken broths over roast.
• Cut tops and stems off each pepperoncini pepper, and return them to their original jar in the juice.
• Pour entire jar of pepperoncini peppers w/juice over beef roast and mix with large spoon to blend soups.
• Cover crock pot and cook on low for 11 hours.
• (note - 11 hours, not 8 hours like most recipes)This is important to the success of this roast.
• The last 1/2 hour of cooking time, take roast out of crock pot and "shred" the meat apart with a knife, and return meat to the juices in crock pot for 30 minutes.
• Serve on your favorite bun or hoagie roll, with extra juice on the side.
• Serving Suggestion: Sprinkle shredded mozzarella cheese over beef sandwich and microwave for 35 seconds before serving, then spoon additional au jus over the bread!
• mmmmmmmm!