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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I say this on every one of these threads, but Mississippi Roast: https://belleofthekitchen.com/mississippi-pot-roast/

It requires you to start it in the morning, but if you throw in baby carrots and potatoes for the last couple of hours, less than five minutes of active prep time total.

I'm not even a meat and potatoes person, but this reminds me of Sunday dinners at grandma's house. And it makes me feel more virtuous than ordering takeout.[/quote]

Thank you for posting this! I haven't seen it posted before so I am glad you chimed in again.  Curious - how do the peppercorn peppers taste once cooked down?  I've never cooked with peppercorn peppers and wonder what flavor it adds.[/quote]

Not PP, but this recipe has become one in heavy rotation since the beginning of 2022 in our house after my son saw it on TikTok.

I'm someone who enjoys pepperoncini peppers but they are not great once cooked. What I do once the roast is done is that I fish them out, let them cool, and then squish the juice back on the meat.

Also, when I start the roast in the crockpot, I add a 1/2 jar of the pepperoncini pepper juice to the bottom and it's a game changer.  [/quote]

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