Hey there all! It’s been a minute since I’ve posted something hasn’t it? That’s beyond sad I know. In my defense my world has been flipped all around lately. I think back to October when my husband said he wanted to look into breaking our lease and looking for a house, and here we are only two months later moved into our first house throwing birthday parties and hosting people for Christmas. To say it’s been a bit hectic would be a massive understatement! Let’s not forget I’m also pregnant and due in 7 weeks! All while chasing around a two year old! Whew! They need to invent an exhausted mother emoji I would use it a lot!!
Any ways, now that the dust has settled, my Christmas tree is stowed in the attic, and the last few cookies devoured, I find myself remembering that I have a blog! And when I sat down and thought of what I would like to share with you all, the first thing that came to mind was my famous Pot Roast recipe.
This Pot Roast has saved me on many occasions and was put to good use this Christmas. For starters it’s easy, a crowd pleaser, and yet I add a twist that makes it unforgettable. I’m constantly asked for this recipe and I am quite remissed that I haven’t shared it with you all before.
Now I’m going to apologize up front (MAKE SURE YOU READ THIS PART) because I don’t measure when I cook unless I’m baking something. But please don’t panic!!! Today the recipe I’m sharing is for a marinade so it’s not rocket science and you really can’t go wrong. I will put round about measurements of how much I think I use. Just know if you don’t have the exact amount of something don’t fret and if you use too much no worries. (You all are hating me right about now aren’t you?) I promise once you taste this Pot Roast you will be singing my praises in the form of a traveling minstrel like in Monty Python 😜 I’m full of silly references today.
First a picture of what you have to look forward too……. oh yeah that’s the good stuff right there! I love to serve this with little rolls so you can make small sandwiches. You can eat it plain or serve it on full sized buns as well. Sometimes I lay out some Provolone or Swiss cheese for those assembling sandwiches.
Alright here we go……
Show Stopping Pot Roast Recipe (or Italian Beef whichever you want to call it)
1 Roast thawed (I normally get one at least 3lbs)
1 cup Apple Cider Vinegar
1/2 cup Worcestershire Sauce
1 TBS Garlic Powder
2 sprigs of Fresh Rosemary (or 2 tsp of dry)
1 TBS Mustard (any works I prefer Dijon)
1 tsp Cayenne Pepper
Pinch of Salt and Pepper
Mix all this in a ziplock bag and then add the Roast. Zip shut and massage into the meat. Place into the fridge to rest for 24 hours. Half way through go in and turn the bag over so all the liquid doesn’t settle on one side of the Roast.
Next day pour intire bags contents into a crockpot. Add one whole jar including liquid of Pepperincini Peppers. Cook on high till falling apart, 6-8 hours depending on the size of the Roast.
Once tender pour out liquid and set aside. Shred beef with a fork. Leave peppers in with beef and add back in enough liquid just to keep it from drying out. Serve and enjoy!
I’ve used left overs for sandwiches, quesadillas, and tacos! Get creative!
Love you all! Hope you had a Merry Christmas and I can’t wait to be a part of your New Year!! 😘