Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Panhead John I know you posted up about this before. Mrs Mosca can’t eat the pepperoncinis. I can tell that the final product won’t be hot, especially if I use mild pepperoncinis, but an easier choice would be leaving the pepperoncinis out completely, and substituting vinegar for the pickle juice, something like red wine or white wine vinegar. The question is, how much? I’m thinking, a quarter cup? Half cup? There can’t be that much liquid in a small jar of pepperoncinis.
Just looking around the ‘net, people say that it’s fine to leave out the pepperoncinis completely; what there isn’t a consensus about is, if you sub vinegar, how much?
Mosca The pepperoncinis are totally optional and will be fine without them. I’ve never seen a recipe that calls for pickle juice added though. Are you referring to the juice in the bottle of pepperoncinis? If so, I’ve only added the pepperoncini juice one time, it was maybe a 1/4 cup. But I’ve found the best taste is to not add any juice at all. This is just my personal preference though. I’ve also never added vinegar or wine, so I have no experience with that.
My opinion would be to try the recipe as is, with no juice at all. It’s incredible!
This slow cooker pot roast is probably the easiest and best tasting roast I’ve done. A few years ago someone turned me on to this recipe and I couldn’t believe how tasty it was, for such few ingredients. The ingredients also do not sound like they belong in a pot roast. If you haven’t heard of this recipe before, just
Last edited by Panhead John; January 31, 2022, 03:15 PM.
You’re quite welcome. A half dozen peppers is all I ever use anyway, no juice. The peppers will not be hot at the end of the cook, but they are tasty. And yes, I’ve seen people posting about putting a whole, or half, jar of the pepperoncini juice in there. I just can’t see it myself. If you haven’t made this before, make sure to have some mashed potatoes or rice with it….the gravy it makes is to die for.
Last edited by Panhead John; January 31, 2022, 05:01 PM.
It’s what’s on the jar. Some jars say "hot", some jars say "mild". Mrs doesn’t care, she won’t eat either, assuming they are all hot.
Attjack LOL, re: "I guess "hot" is a relative term." You know it! If we ever get a chance to meet up at a meat up, I’ll bring you some of my favorites.
I make it without the pepperonis. Also I cut down the butter to half a stick. Turns out terrific. BUT didn’t think of adding pickle juice. Hmmm. That could be really good.
For anyone wanting to try this for the first time, I’d like to help clear up any questions about adding any type of juices to the recipe. I strongly suggest making the recipe as is, without adding any type of vinegar, pepperoncini or pickle juice. I promise you, there will be plenty of gravy as is, and it will be awesome! Adding some pepperoncini peppers by themselves to the recipe will not really alter the taste, just give you something else to nibble on after the cook. After trying it by sticking to the original recipe, if you feel the need to experiment later, feel free. But honestly though, I don’t think it needs any alterations. Just my personal tastes though.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
It is! It’s the easiest roast there is to do, and probably the best tasting IMO. 👍 When I first heard of it, I thought "This is a weird combination of ingredients." I was pleasantly surprised at the end of the cook. Your house will smell great in a few more hours.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I've let the onion, carrots, celery and potatoes go the whole time and it came out fine. The only thing I put in with about 3 hours to go was the mushrooms.
I want to cook a pot roast now. Been eating roast beef for several days. My wife got me a Sous Vide setup and a meat slicer. One of the stores had a bottom round on sale. Did one and we both really liked it, so I went got another.
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