Best 4 Daves Newly Famous Pickapeppa Crock Pot Roast Recipes

DAVE'S NEWLY FAMOUS PICKAPEPPA CROCK POT ROAST

Steps:

• Heat crock pot to Warm (10-12 hrs) Low (7-8 hrs).
• Cut up red onion, carrots, celery and potatoes and put all of it EXCEPT 1/2 THE ONION in bottom of crock pot with 1/4 cup water.
• Place roast on top of veggies.
• Crush and press garlic over roast.
• Put other 1/2 of onion atop the roast.
• Chop cilantro and surround atop/around roast.
• Sprinkle sage atop roast.
• Gently disperse entire 5oz PickaPeppa sauce all over roast and around edge of veggies.
• Cook according to time allotted above.
• Salt and pepper to taste.

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

PICKAPEPPA ROAST

Steps:

• Heat oil in large skillet on the stove top over medium high heat.
• Brown the meat on all sides.
• Put roast in crockpot.
• Add pickapeppa sauce and beer to skillet.
• Stir to deglaze and cook off some of the alcohol.
• Pour sauce over roast and cook on low for 6 to 8 hours.
• (I have made this without the deglazing step and have wonderful results.).

SLOW COOKER POT ROAST

Steps:

• Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
• Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
• Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.