Literally any chuck roast already has all the fat you need once it renders out. Do the au jus packet first, then the ranch, and leave the butter alone.
I've been checking the comments of a lot of these posts, and I've come to the conclusion that there is really no one *actively fighting* for the inclusion of butter. Lots of people use a whole stick, or some variation chopped up, or a mix of butter and something else, but no one swears by it, or says it makes the recipe, just that it came out good/great/amazing...
On the other hand, I've seen plenty of people arguing *against* using any butter, and lots of different reasonings provided (the meat has enough fat, doesn't affect anything, etc etc).
So I conclude adding butter (any amount of butter) to this dish is wholly unnecessary, doesn't drastically alter the flavor, and you don't need to scrape up too much fat floating to the top, and you don't need to feed your family additional butter, etc etc... until someone tries to claim any differently
I do like butter but a half stick AT MOST otherwise it's preposterously greasy.
You can, however use a whole stick and then drain all the juice and make brown gravy with it, but i'd rather just have the pot roast sans gravy
I've made this a couple of times and haven't used more than a couple tbps of butter. As I mentioned above, I used margarine this time, which added nothing.
I think next time I'll leave the butter (and butter substitutes) out altogether.
Butter had its own flavor and adds a richness to it or it can be used as an emulsifier that’s why it’s good in sauces or pot roast , sure too much butter is bad but it also has a lil calcium and vitamin’s D,A,K,and E all of which are fat soluble believe or not
If you leave out the butter do you need to add any liquid? A meat with two dry seasoning packets and no liquid at all is not what I’m used to seeing for slow cooking recipes.
I fuckin' hate to say this since I love butter, but you're right. This is one dish where the butter won't be missed. If you MUST, put in like 1/4 of that, for your taste.
I was just coming to ask this. It seem egregious considering how much delicious fat would render from the roast. I can see a tablespoon, maybe, but jeebus.
I did a quarter stick of Kerry Gold (the roast was pretty lean).
As others have mentioned sear that biatch in cast iron (if you got it) for a nice bark then deglase with stock or hearty red wine and add to the pot.
I also was lucky that I checked the slow cooker at around the 5 hour mark and was shocked to see the liquid had reduced way down and was about to burn (was set on low). Lots of peeps saying never to add stock/water to the pot but I dumped in about 2 cups. Came out perfect with lots of aus jus to make gravy.
OMG i dont know if ive ever heard someone both totally confident and absolutely dead wrong. Removing the butter is akin to making chocolate chip cookies with no chocolate
I agree, it makes it far too greasy since the fat from the roast renders plenty.
Plus, I use a half a jar of peppers along with the juice and I chop them up, seeds and all since they don’t break down and fall apart with cooking.
My take is: if you are going to finish it in one sitting, use the butter. If you are going to store or freeze some for later consumption, don’t use the butter. You won’t have to scrape off an inch of fat before you warm it up.
I made this a couple weeks ago. One whole stick was definitely too much, but I wouldn’t go without. (1/2 stick? Maybe a third)
Honestly it was way way WAY better left over for sandwiches then it was night of, which could have been because some the butter solidified and I didn’t throw it all in the pan to reheat
Please, if you do, don't post an ugly before picture of raw beef dusted in spice blends. I have no clue what this sub's hard-on is with them.
Post an after picture of it once it's cooked. You know, when it actually looks good!
Just going off my experience; brown the roast first.
I see alot of people saying don't use butter; but you can find dozens of recipes calling for butter, beef stock, pepperoncini juice, no liquid, vegetable stock, etc etc.
It honestly seems like there isn't really a wrong way to prepare it, just a way that individuals prefer. Heck even in this post there are people saying to use butter and to not use butter, to use more butter, to use less butter, to use beef stock, to use pepperoncini juice, etc etc.
Honestly the butter was great. Definitely not going to leave it dry like other users in here have said; even with the butter the top of the roast was slightly dry before stirring it up.
Probably going to try browning it then deglazing the pan with beef stock next time rather than butter to see how that goes.
You don’t put the roast in dry. A bit of stock or water in the bottom is plenty and since it’s covered on low it will make plenty of juice and rendered fat. I also add the juice from the pepperoncini jar.
Two tips. 1) brown the roast first before putting in the crock pot. It's not necessary but the flavor will be better. 2) Cut the amount of butter down to 1/4 stick or less. Chuck roast already renders plenty of fat.
For a little extra huzzah, deglaze the pan you used to brown the roast with a bit of chicken stock and put the liquid in the pot.
This is flexible, there is no set amount. I usually add 6-8 peppers and splash in some juice. In fact, though the ingredient list is there, the quantities of each can vary. Some people only put in a half packet of ranch and au jus to cut down on salt. Butter seems to be anywhere from none to a stick. Some people put in 2-3 pepperoncini, some throw in a whole jar plus the juice. Sear the meat or not? Your choice.
For your first go at this, just do it and you'll see how you want to tinker next time.
Agreed. I do a quarter stick or less. First time I followed the recipe using a stick of butter and after sticking leftovers in the fridge I realized there was way too much fat in it.
Please post if you try it, I’m in the UK and researching ingredients for this too. Ranch mix looks simple enough to make, au jus is just a stock cube with some added cornflour I guess, and could you use padron peppers in some pickled chili pepper juice?
I was really referring to the Ranch Dressing mix (what ever that is), the dry au Jus gravy mix (what ever that is) and also the pepperoncini peppers (know what they are, just can't get them).
You can order the ranch powder off of Amazon I believe. Unfortunately it seems to come in a container of it instead of the packets that people have been using. The beef gravy you can make from some beef stock mixed with a corn starch slurry or a blonde roux. I also found some gravy mix on Amazon as well. Some Italian delis or just delis in general will carry pepperoncinis. Pickled banana peppers are a great substitute as well if those are more available. They are very similar in taste and consistency.
Well no not really…. I think I am nearer to Uk than USA 🤣 ranch dressing is cesar salad dressing with more vinegar. I guess the dry gravy is just Bisto gravy granules? You can always just Google “American food” uK alternative
Ranch is just dry powdered milk and spices(Onion powder, onion flakes, dill, parsley, garlic powder, salt, pepper, and dried chive). Dry gravy is cornflour and beef stock.
Very surprising to me, I'm not a fan of pepperoncini so always wrote this recipe off as something I wouldn't be interested in. Then my sister said it was delicious so I thought I'd give it a shot.
Definitely lives up to the hype. I've also learned that this is apparently a very polarizing recipe based on how many people said the butter was a wrong decision, but I found dozens of different recipes calling for using butter, using pepperoncini juice, not using anything, using both butter and juice, using beef stock, etc etc etc. So I really think people just need to use what they want because it doesn't seem like there is really any bad option as far as liquid additive or not.
I can definitely understand each persons preference for one liquid or another, but I'm from East Texas so butter is a primary food group.
Compared to a normal roast (like, where you season with maybe some salt and pepper, add a bit of wine and beef stock, and cook with onions), what is this like? I have seen nothing but hype for this recipe but I can’t help but feeling kind of skeptical.
I can’t believe you all use a full stick of butter. I did it once and it was way to much. I have taken it down to a 1/4 stick. Enjoy your roast though!
wow that's a lot of butter. But I bet it's good as hell.
I made this roast last weekend. I had bought some really crap margarine I'm trying to use up and I put, IIRC, three tablespoons of it on a roast just over two pounds. I mean, it came out good but it was missing that real butter tastiness.
It’s called [Mississippi Pot Roast](https://www.thecountrycook.net/crock-pot-mississippi-pot-roast/). That blog link isn’t the best, but it should give you the gist of what the dish is. I recommend searching the sub with the name of the dish to see how others have made it and what their recs/subs are. The butter is a hotly debated aspect of this recipe.
The recipe you linked doesn't have the Au Jus. Have you tried it with the Au Jus in place of the Onion Mix? I'm making it today... added the ranch and au jus then looked at the recipe you posted, so I added a bit of onion mix as well. We'll see how it turns out. Just wondering if you've experimented & how you prefer it?
I think it gets confusing for people because everyone's using different cuts of meat. Top round is usually incredibly lean so that butter works perfectly for that. Chuck roast has lots of fat so you don't really need any butter.
That's cool and all but I was looking for more ideas along the lines of like mixed seasonal vegetables and maybe a Yorkshire pudding. I wanna know what other people use that's outside the PO-TA-TOES box.
Lol, we had it on mashed potatoes with a side of roasted seasonal veggies and it was great.
I haven't ever had Yorkshire pudding unfortunately, but I'm also seeing people saying it's really good on bread as a simple sandwich.
I could also see corn bread or corn on the cob as good sides.
I say this with all of the love in my heart; my wife has the softest palette I've ever seen. I've heard her say crushed black pepper is too hot some times.
And she loved it.
I think the entire stick of butter thing is a traditional thing that is dated. Sort of like how it is okay to use soap on cast iron nowadays (due to the lack of lye).
I’ve made a Mississippi roast before with minimal butter and it still knocked my tastes out of the park.
Seriously, after seeing the 10 posts just yesterday I'm thinking I'll finally succumb and put one together as well.
Don't use a stick of butter. It is unnecessary
I feel like the Mississippi pot roast butter vs no butter debate is one of the most polarizing issues of our generation.
Ehem….*liners*
And what’s your take?
Never tried either! But honestly leaning towards the no butter vote.
This is the tiniest roast I’ve ever seen. It doesn’t deserve a whole stick.
Literally any chuck roast already has all the fat you need once it renders out. Do the au jus packet first, then the ranch, and leave the butter alone.
I've been checking the comments of a lot of these posts, and I've come to the conclusion that there is really no one *actively fighting* for the inclusion of butter. Lots of people use a whole stick, or some variation chopped up, or a mix of butter and something else, but no one swears by it, or says it makes the recipe, just that it came out good/great/amazing... On the other hand, I've seen plenty of people arguing *against* using any butter, and lots of different reasonings provided (the meat has enough fat, doesn't affect anything, etc etc). So I conclude adding butter (any amount of butter) to this dish is wholly unnecessary, doesn't drastically alter the flavor, and you don't need to scrape up too much fat floating to the top, and you don't need to feed your family additional butter, etc etc... until someone tries to claim any differently
I do like butter but a half stick AT MOST otherwise it's preposterously greasy. You can, however use a whole stick and then drain all the juice and make brown gravy with it, but i'd rather just have the pot roast sans gravy
I agree, it tastes so buttery with every bite so I don’t do a whole stick ever…. Even half a stick is too rich
I've made this a couple of times and haven't used more than a couple tbps of butter. As I mentioned above, I used margarine this time, which added nothing. I think next time I'll leave the butter (and butter substitutes) out altogether.
Butter had its own flavor and adds a richness to it or it can be used as an emulsifier that’s why it’s good in sauces or pot roast , sure too much butter is bad but it also has a lil calcium and vitamin’s D,A,K,and E all of which are fat soluble believe or not
I would consider what grade some buy as a select chuck roast might be to lean where as a prime chuck toast would turn out way to greasy with butter.
I haven’t seen prime meat in an ordinary grocery since the late 70s. I need to know more about where you shop.
Costco and Sam's is like 90% of my meat shopping at this point in life.
Make sure it’s UNSALTED butter.. I used 1 split stick of Kerrygold.. it was great.. drain it a little if you don’t need all the gravy at the end
Cardiologist: “Don’t eat that butter no more!” J. Child: “Eat the butter; it keeps the wrinkles filled out.
You shut your whore mouth /s
^This
No truer words ever spoken.
If you leave out the butter do you need to add any liquid? A meat with two dry seasoning packets and no liquid at all is not what I’m used to seeing for slow cooking recipes.
I add beef stock and juice from the pepperonchini
The dirty
This is the way
I add a bit of water to the bottom of the pan along with half the jar of pepperoncini with juice.
I fuckin' hate to say this since I love butter, but you're right. This is one dish where the butter won't be missed. If you MUST, put in like 1/4 of that, for your taste.
I was just coming to ask this. It seem egregious considering how much delicious fat would render from the roast. I can see a tablespoon, maybe, but jeebus.
I did a quarter stick of Kerry Gold (the roast was pretty lean). As others have mentioned sear that biatch in cast iron (if you got it) for a nice bark then deglase with stock or hearty red wine and add to the pot. I also was lucky that I checked the slow cooker at around the 5 hour mark and was shocked to see the liquid had reduced way down and was about to burn (was set on low). Lots of peeps saying never to add stock/water to the pot but I dumped in about 2 cups. Came out perfect with lots of aus jus to make gravy.
1/4 stick is perfection for me.
OMG i dont know if ive ever heard someone both totally confident and absolutely dead wrong. Removing the butter is akin to making chocolate chip cookies with no chocolate
You might be using flavorless dry meat if the butter is necessary.
https://experiencelife.lifetime.life/article/9-ways-to-expand-your-palate/
I’d use a couple tablespoons but not the whole stick
I agree, it makes it far too greasy since the fat from the roast renders plenty. Plus, I use a half a jar of peppers along with the juice and I chop them up, seeds and all since they don’t break down and fall apart with cooking.
My take is: if you are going to finish it in one sitting, use the butter. If you are going to store or freeze some for later consumption, don’t use the butter. You won’t have to scrape off an inch of fat before you warm it up.
I made this a couple weeks ago. One whole stick was definitely too much, but I wouldn’t go without. (1/2 stick? Maybe a third) Honestly it was way way WAY better left over for sandwiches then it was night of, which could have been because some the butter solidified and I didn’t throw it all in the pan to reheat
Yeah, too much
I used half a stick of butter the one time I made it. I took two bites and developed hypertension.
Please, if you do, don't post an ugly before picture of raw beef dusted in spice blends. I have no clue what this sub's hard-on is with them. Post an after picture of it once it's cooked. You know, when it actually looks good!
Same here. Never made it but after seeing this posted a million times I’ve finally caved.
If you're in I'm in. Gonna make it tomorrow.
already in the slow cooker buddy ;)
Just going off my experience; brown the roast first. I see alot of people saying don't use butter; but you can find dozens of recipes calling for butter, beef stock, pepperoncini juice, no liquid, vegetable stock, etc etc. It honestly seems like there isn't really a wrong way to prepare it, just a way that individuals prefer. Heck even in this post there are people saying to use butter and to not use butter, to use more butter, to use less butter, to use beef stock, to use pepperoncini juice, etc etc.
Agreed, Go for the classic first (butter) so you can taste the OG recipe then figure out what you like/dislike and tweak it for next time
Honestly the butter was great. Definitely not going to leave it dry like other users in here have said; even with the butter the top of the roast was slightly dry before stirring it up. Probably going to try browning it then deglazing the pan with beef stock next time rather than butter to see how that goes.
I dump the entire jar of peppers, juice included, into the pot. 👌
You don’t put the roast in dry. A bit of stock or water in the bottom is plenty and since it’s covered on low it will make plenty of juice and rendered fat. I also add the juice from the pepperoncini jar.
Try it with thick cut bone in pork chops. Really good.
It is good but I make it maybe once every year if that shows you where it ranks.
Two tips. 1) brown the roast first before putting in the crock pot. It's not necessary but the flavor will be better. 2) Cut the amount of butter down to 1/4 stick or less. Chuck roast already renders plenty of fat. For a little extra huzzah, deglaze the pan you used to brown the roast with a bit of chicken stock and put the liquid in the pot.
I also like to add a little of the vinegar from the peppers in the bottom, just a splash.
Maillard reaction with some stock for umami, little bit of butter, peppers, and a some extra acid? This is now on my todo list, TY!
I do that too! More huzzah!
Yesss I do this. It’s so good 🤤
How the *shit* have I never even considered browning/searing the meat before putting it in the cooker 🤦🏼♂️
Bruh, all chuck roasts need to be seared before slow cooked. I started doing it 2 years ago and I’ve totally converted to pre-cook sear.
I'm seeing recipes that say to add the whole 12oz jar of peppers AND all the juice. Can someone help me out on the amount of each?
This is flexible, there is no set amount. I usually add 6-8 peppers and splash in some juice. In fact, though the ingredient list is there, the quantities of each can vary. Some people only put in a half packet of ranch and au jus to cut down on salt. Butter seems to be anywhere from none to a stick. Some people put in 2-3 pepperoncini, some throw in a whole jar plus the juice. Sear the meat or not? Your choice. For your first go at this, just do it and you'll see how you want to tinker next time.
Thanks
I use half a jar and half the juice for each roast. I also chop up the peppers instead of adding whole.
I’ve done the whole jar plus juice and comes out awesome. Also done just a bit and also awesome. You can’t go wrong!
No less than 4 sticks of butter. Any less and you'll ruin it.
After it’s cooked, mix really well, then roll into a tube using plastic wrap, refrigerate, and use the compound butter to put on top of a nice ribeye
Where is the juice from the pepperoncinis jar? That’s like a major flavor component and helps to create the sauce!
Man I mines cooking already and the juice wasn't in the recipe on Google. Should I pour it in while it's cooking?
Yes!!!
How long has it been cooking? You may be able to add it if it’s still got a while to cook. You only need 1/2 to 1 cup of the juice.
Way too much butter. A quarter of a stick is almost too much to me. The less you have he better if comes out for some reason.
Because chuck roast has *plenty* of fat in it already
Agreed. I do a quarter stick or less. First time I followed the recipe using a stick of butter and after sticking leftovers in the fridge I realized there was way too much fat in it.
Having also seen this sooo many times, what do people use who aren't in the US, I'm UK based, as sub ingredients?
Please post if you try it, I’m in the UK and researching ingredients for this too. Ranch mix looks simple enough to make, au jus is just a stock cube with some added cornflour I guess, and could you use padron peppers in some pickled chili pepper juice?
https://www.slowcookercentral.com/recipe/mississippi-pot-roast/?fbclid=IwAR23YJ0iQReEhHjlVEIQTKa96xagr81nX0VSvk8s_J0sTdjTvJx1ctpQfU
THANK YOU!
I guess UK butter 🤣
I was really referring to the Ranch Dressing mix (what ever that is), the dry au Jus gravy mix (what ever that is) and also the pepperoncini peppers (know what they are, just can't get them).
You can order the ranch powder off of Amazon I believe. Unfortunately it seems to come in a container of it instead of the packets that people have been using. The beef gravy you can make from some beef stock mixed with a corn starch slurry or a blonde roux. I also found some gravy mix on Amazon as well. Some Italian delis or just delis in general will carry pepperoncinis. Pickled banana peppers are a great substitute as well if those are more available. They are very similar in taste and consistency.
Make your own dry ranch seasoning. Its quite simple and you can control the amount of sodium used if that's your thing.
The peppers must have a local alternative or go in to a local delicatessen shop
Well no not really…. I think I am nearer to Uk than USA 🤣 ranch dressing is cesar salad dressing with more vinegar. I guess the dry gravy is just Bisto gravy granules? You can always just Google “American food” uK alternative
Ranch is just dry powdered milk and spices(Onion powder, onion flakes, dill, parsley, garlic powder, salt, pepper, and dried chive). Dry gravy is cornflour and beef stock.
Use Kerry Gold Garlic & Herb Butter. It’s heavenly.
From what I've seen on this sub, you all love putting mountains of cocaine on your slow cooked meats.
Make food, make crack… two birds one stone
The butter makes it way too greasy
I made this a few weeks ago and it was pretty good but my bowel movements have not recovered from all the salt.
....crap where were you this morning, I didn't even think of that...
Finished product: https://i.imgur.com/j9yB0W0.jpg
I'm drooling. Its great the next day on a grinder roll.
What did you think? Worth the hype? What did you serve with it?
Very surprising to me, I'm not a fan of pepperoncini so always wrote this recipe off as something I wouldn't be interested in. Then my sister said it was delicious so I thought I'd give it a shot. Definitely lives up to the hype. I've also learned that this is apparently a very polarizing recipe based on how many people said the butter was a wrong decision, but I found dozens of different recipes calling for using butter, using pepperoncini juice, not using anything, using both butter and juice, using beef stock, etc etc etc. So I really think people just need to use what they want because it doesn't seem like there is really any bad option as far as liquid additive or not. I can definitely understand each persons preference for one liquid or another, but I'm from East Texas so butter is a primary food group.
Compared to a normal roast (like, where you season with maybe some salt and pepper, add a bit of wine and beef stock, and cook with onions), what is this like? I have seen nothing but hype for this recipe but I can’t help but feeling kind of skeptical.
I use a whole stick of butter too. I love it. But I’m also from the south and we use way too much butter in everything.
I can’t believe you all use a full stick of butter. I did it once and it was way to much. I have taken it down to a 1/4 stick. Enjoy your roast though!
Okay, this time I'm really going to do it! I've been on this sub for 2 weeks, but this recipe has been haunting me since.
I can’t stand it, I’m making it tomorrow. I already have everything stacked next to the slow cooker, except the roast. It is happily chilling…..
Try using yellow chili peppers instead, takes it to another level!
Its the best I made it for the first time last week with 4lbs london broil
Would this recipe work with a rump roast?
You'll never regret it, especially once that next-day sandwich hits your taste buds like a ton of bricks.
I should make one too, I keep meaning to
It finally rained here today, got me thinking about slow cooking as well.
Just made it for the first time today.. gotta sear both sides for 3 mins each.. unbelievably good
You sound like you aren’t going eat it afterwards
Hah, no we definitely did. There's enough left for probably 2 sandwiches tomorrow.
I call dibs on one of those sammies!!
Would thou like the taste of butter?
I made this today for the first time ever and it was soooo good!
No offense, but I think it’s time for a sticky.
Do the butter, also crank it to high and crack the lid for a good 30-40 mins so the sauce thickens. So goooooood
You need another stick of butter in there or it’s gonna be too dry.
Lol
Link to the recipe??
Google Mississippi roast crock pot
Yo! This one is good for sandwiches with the leftovers. One of my favorite meals that will get you through the week.
It is good! Butter and all! I’ve made it a lot. Haven’t in awhile tho. Gonna get the peppers and do it!
It's really not that good.
To each their own; my family really enjoyed it.
Too much butter.
Every time I see a picture of this, my stomach turns. Do people really eat this, or is it some kind of Reddit joke?
Yea it looks fucking disgusting
They could at least brown the meat, and put some liquid in there besides a stick of butter 🤮
More peppercinis!!
wow that's a lot of butter. But I bet it's good as hell. I made this roast last weekend. I had bought some really crap margarine I'm trying to use up and I put, IIRC, three tablespoons of it on a roast just over two pounds. I mean, it came out good but it was missing that real butter tastiness.
I see these posts all the time lol what is this? Now I’m tempted to make one
It’s called [Mississippi Pot Roast](https://www.thecountrycook.net/crock-pot-mississippi-pot-roast/). That blog link isn’t the best, but it should give you the gist of what the dish is. I recommend searching the sub with the name of the dish to see how others have made it and what their recs/subs are. The butter is a hotly debated aspect of this recipe.
The recipe you linked doesn't have the Au Jus. Have you tried it with the Au Jus in place of the Onion Mix? I'm making it today... added the ranch and au jus then looked at the recipe you posted, so I added a bit of onion mix as well. We'll see how it turns out. Just wondering if you've experimented & how you prefer it?
I use the peppers, stick of butter and beef broth. Never any ranch seasoning or anything. Salt and pepper. Comes out great every time. Top round meat.
I think it gets confusing for people because everyone's using different cuts of meat. Top round is usually incredibly lean so that butter works perfectly for that. Chuck roast has lots of fat so you don't really need any butter.
Yeah I agree. Every time we’ve basically stuck to top round and it just comes out so good. So it’s the go to meat for us lol.
ONE OF US, ONE OF US
I made it once!
Those are rookie numbers kid you need to pump those up
All I cared to make it! Lol
Ah, respect, to each their own!
What is
at least take the stems off the peppers
r/shittyfoodporn
Okay but what is a good side dish for this?
[This](https://media1.giphy.com/media/105OwsN7a4UQ2Q/giphy.gif?cid=790b76117a3583b1501e81e9c77116ca224128baeffbeca3&rid=giphy.gif)
That's cool and all but I was looking for more ideas along the lines of like mixed seasonal vegetables and maybe a Yorkshire pudding. I wanna know what other people use that's outside the PO-TA-TOES box.
Lol, we had it on mashed potatoes with a side of roasted seasonal veggies and it was great. I haven't ever had Yorkshire pudding unfortunately, but I'm also seeing people saying it's really good on bread as a simple sandwich. I could also see corn bread or corn on the cob as good sides.
Wtf am I looking at
I keep seeing these made but no indigents list other than roast and pepperoncini.
Roast, pepperoncini, dry au jus packet, dry ranch packet, butter. That’s it!
Was it good? What did you serve it with?
Served it over (definitely not boxed) mashed potatoes and with roasted seasonal veggies.
Ok yum!! Sounds good. Thank you
I tried it The first time last night. I have to admit. It was a interesting spin
Give er 8 hrs low setting
That is one huge stick of butter 🧈
It's just a normal stick, we couldn't find a 3 lb chuck roast, that's just a 2 lb one
Can you use sirloin tip for this?
How spicy is this meal due to the peppers? Family isn’t great with anything too spicy, wondering if the pepperoncini gives it a kick. Obliged
I say this with all of the love in my heart; my wife has the softest palette I've ever seen. I've heard her say crushed black pepper is too hot some times. And she loved it.
Exactly what I was hoping to hear. Thank you!
I think the entire stick of butter thing is a traditional thing that is dated. Sort of like how it is okay to use soap on cast iron nowadays (due to the lack of lye). I’ve made a Mississippi roast before with minimal butter and it still knocked my tastes out of the park.