I’m pretty sure I blinked and July found it acceptable to make her way out the door. Where did did you go July?!
All of a sudden I’m turning 31 and seeing lots of FB posts about kids going back to school. It feels a little wild and a whole lot rushed. My time in the kitchen has also seemed to be on fast forward. But I can attribute that to a lot of grilling (the best burger recipe on repeat) and travel.
Seeing as everyone is settling into a new kind of normal I feel that I should too. I meal planned this past Sunday and I can’t think of a better reintroduction to my kitchen than this yummy and simple roast.
All the versatility.
My mom used to make this for us growing up. During my first year of marriage I bought a beautiful roast and had intentions of making some kind of yummy pot roast with all the fixings but as the roast entered the crock-pot I realized I was missing several ingredients. This revelation was quickly followed by a very short conversation:
Beau: “What’s wrong, did you cut yourself?”
Bri: “Oh, no. I have a seasoned roast in the crock pot but realize I do not have potatoes, or carrots, or the broth.”
Beau: “Did we need to go to the grocery store for those items?”
Bri: “Mmmmmmmmmmmmm, I hate grocery shopping.”
And that was my contribution.
Instead of going to the grocery store I called my chef hotline (that would be my mother) and she asked me if I had two simple ingredients.
- A jar of pepperoncinis
Of course I do. I honestly can’t think of a time I didn’t have garlic in my kitchen and I always seem to have a jar of pepperocinis on hand because I like to eat them with my pizza with this homemade paleo pizza crust 😉
This is the ultimate set it and forget it. I usually make mine in a dutch oven so I can brown the meat:
But in the recipe card below I also list how to make it in a crockpot!
Beau and I eat this so many different ways. We like to eat it over rice (we usually do paleo cauliflower rice) with some hot sauce, fresh avocados, fresh tomatoes and cilantro. Or I sauté up a quick stir fry of fresh veggies and add some of the shredded, cooked roast the last few minutes. Toss it all together and season it as you like.
Sometimes I use the leftover roast for a salad. Put it on a bed of fresh spinach, some veggies and my fresh herb dressing.
Or you can stuff the delicious meat into a hard taco and add your favorite toppings.
It is all so limitless. I’d love to know all the ways you use this roast! And I hope it helps usher you into the ever-nearing fall season.