For those of us in the United States this one might sound a little crazy, but just trust me on this one. There is a reason the British love their jellied meats.
My Pepper Jelly Roast recipe is one that will have your taste buds asking, “Where has this been all my life?”
For the roast itself, there are only really 4 ingredients: a roast (either beef or venison), some pepper jelly or jam, salt and pepper. That’s it! You can use either sweet or hot pepper jelly or jam for this recipe, either works wonderful, it’s just up to your taste. This recipe also includes some veggies, because where I grew up in Western Pennsylvania, you don’t have a roast without some roasted veggies to go with it. So…lets grab our aprons and get cooking.
First things first, you’ll need:
a slow cooker, a spoon, your TreadlingHome apron, 3-5 pound beef or venison roast of your choice, 1 jar of pepper jelly or jam, salt, pepper, 2 pounds of carrots (I used the baby rainbow ones because they make me happy), 1 pound of potatoes (I used red skinned) and 1-2 tablespoons of dried parsley.
Once you have the ingredients gathered, spread between 3 and 5 tablespoons of the pepper jelly over the top of the roast. It ends up being about 1 tablespoon per pound of meat.
**Salt and pepper the roast, then add the jelly on top.
It should be just thick enough to stick and hold, kind of like the picture below. If you want, you can add more, this is just the amount that we like.
After the roast has been well jellied, its time to get the veggies ready. Wash all the veggies and cut the potatoes into large bite sized pieces. Put the cut potatoes and carrots in the slow cooker crock and add salt, pepper and parsley to them.
Now get in there with your hands, or a spoon, and mix the veggies and spices well. Toss them until they look something like this:
After the spices and the veggies have been mixed well, spread them to make an even layer in the crock. Place the jellied roast on top.
It’s ok if some of the jelly slides around or drips off into the veggies because it’s going to do that as it cooks anyway.
Place the lid on your slow cooker full of goodness and cook on high for 6 hours.
When the time is up, remove the roast from the top of the slow cooker and place on a cutting board to rest for 5 minutes. Then fish out the veggies with a slotted spoon and put them in a bowel to be served. The roast may look a little speckled because the jelly melted away and left the pepper pieces on top. That’s great! It was supposed to. Cut or shred the roast to serve.
***ADDITION***If you would like, you can make an amazing gravy from the drippings in the bottom of the slow cooker by bringing them to a boil and adding a slurry of 1 cup of COLD water and 2 tablespoons of cornstarch and allowing it to cook for 2-5 additional minutes to thicken completely. You can add water if you like thinner gravy.
That’s it! Pepper Jelly Roast with veggies. I hope you’ll give this one a try and let us know how it goes in the comments below.
Happy cooking from the TreadlingHome Kitchen!