Dave's Newly Famous Pickapeppa Crock Pot Roast
photo by CandyTX
- Ready In:
- 7hrs 15mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 5 lbs marbled rump roast
- 5 ounces Pickapeppa Sauce
- 1 large red onion (cut into 1/8ths, then sliced)
- 1 bunch carrot (6, opt'l ( bag baby carrots) (optional)
- 8 garlic cloves (crushed or pressed)
- 1 bunch celery (6)
- 1 bunch fresh cilantro
- 2 tablespoons sage
- 6 skinned and sliced potatoes (optional)
- 1⁄4 cup water
- salt & pepper
directions
- 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.
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Reviews
-
Delicious! I have used Pickapeppa sauce in other dishes, but never thought to use it with a roast...it works very well. I love anything that I can put into a crockpot and forget about until its done and this roast is one of those dishes. I used baby carrots instead of regular carrots and 2 TBSP. chopped, fresh sage instead of dry. I cooked this for about 10 hours in a 6-quart crock pot. After the cooking time was finished, I strained the cooking liquid into a saucepan and heated it on the stove. I added some Minor's beef base, salt, and pepper. I thickened it with flour to make a very flavorful gravy with a bit of a "zing" from the Pickapeppa sauce. My family loved this and gave it 2-thumbs up. Thank you for sharing. *Made for Cookbook Tag*