Name:
Recipe name and category: Pepperocini Pot Roast, Entrée
No. of servings:
Preparation time:
Recipe ingredients and
directions:
3 to 3-1/2 lb chuck pot
roast (I use Black Angus)
6 large onions, sliced
1-10 oz jar pepperocini peppers,
drained
8 large carrots, peeled and
chopped
Season the roast with salt
and pepper.
Brown the roast on all
sides. In a pressure cooker, put 1
teaspoon oil, half the onions, carrots and peppers. Place the roast, then top with the remaining veggies. Cover and set on medium heat for 15
minutes. Reduce heat and cook for 1-1/2
hours on low heat. I like to finish
this in the oven.
Place roast with veggies (do
not use juices) and bake in 350° oven for 30-40 minutes.
Recipe source:
Recipe anecdote: Yummy
served with oven fries, crisp green salad, and hard rolls. If you don’t have a pressure cooker, you may
bake this in a 350° oven for 3-4 hours.
I haven’t actually tries this, but I think that should be the right
amount of time.