Tuesday, October 6, 2009

Pepperonci slow cooker Roast and homemade dinner rolls

Meals are all pushed up a day...we were out and about Monday, and decided since it was getting late to just stop by and pick up some Chinese. So tonight was spaghetti (noodles that were already cooked and thawed from being in the freezer as leftovers, jar of sauce, and frozen garlic bread). Tuesdays always have to be easy nights, nothing too involved, coz it's Cub Scouts night. Tomorrow night is crock pot Pepperoncini Roast (recipe at the end of this post), carrots (not sure if I'm gonna steam them, or just throw them in the crock pot with the roast), rice, and homemade rolls (recipe also at end of post). This recipe kinda sounds gross, actually. I wasn't too sure about trying it, but my mother claimed it was very good and I should just suck it up and try it, so I did. And we love it. It's one of J's absolute favorite meals, he even requested I make it for his birthday one year. So regardless of the strange combination of ingredients, give it a shot, it's delicious. It gives your same old average roast with gravy a new little twist. It has a nice little bit of tangy, and a touch of spice. I actually use jarred sliced banana pepper rings instead of the whole pepperoncini peppers. I think they're a little sweeter so I figured it would work better for the kids, and it worked out well so that's how I always do it.

Pepperoncini Roast:

1 beef roast (any roast, about 3-4 lbs, and remember it's going in the slow cooker so a cheaper cut of meat will still cook up tender)
1/2 package Good Seasons Zesty Italian dressing mix
1 envelope Lipton onion mushroom soup mix
1 can cream of mushroom soup
1/2 jar pepperoncini peppers, with 1/2 of the liquid (as I said, I use sliced banana peppers)

Add all ingredients to slow cooker and stir. Place roast in slow cooker with gravy/sauce mix. Cook on low about 8 hours or low 4-5 hours.

Also, here is our favorite dinner roll recipe, that I'll be making along with the roast. This is for a bread machine.

Dinner Roll Dough:

1 room temperature egg plus enough slightly warm water (about 80 degrees F) to equal 3/4 cup PLUS 3 tbsp
2tbsp veg oil
1/4 cup sugar
1/4 tsp salt
2 1/4 cups bread flour
1 1/2 tsp bread machine yeast

Place in bread machine in order recommended by manufacturer. Select dough cycle and press start. When finished, turn out dough onto lightly floured surface. Divide into pieces and shape. Place in a greased baking pan. Cover and let rise in a warm place or 1 hour or until doubled in size. Bake at 350F for 20-30 minutes or til done. Makes about 12-15 rolls.

No comments:

Post a Comment