The Texas BBQ Forum

So after reading about pot roast recently led me to remember what I love best with beef roast. I would say it is a marriage with pot roast spiciness and French dip. I call it Peppered beef and this is the recipe:

Good size pot roast about 1 lb per person cover with Montreal steak seasoning and sear it in a cast iron skillet.

Heat up your smoker and add the roast for ~ 2 plus hours to get the desired smoke flavor

At the same time, cut up two onions and add 1 can of beef broth and remove the flavoring in the pan. Once it is slightly cooked add the the roasting pan.

Remove from the smoker and place into a large roasting pan.

Add 1 large jar of pepperoni peppers with juice to the roasting pan.

325 for the desired doneness. It should pull apart. I’d guess 3 hours or so depending on the thickness of the roast.

You will need a hard crusty roll and save the juice for dipping. Enjoy!!

It seems too easy but it actually is. Great fire station meal approved.

My Mother did something similar and her secret ingredient was the Lipton French Onion Soup Mix

Ive used it that way too but didn’t really notice a difference in taste but this is a great football game day meal. Thanks for sharing.

We used to make something like this in a slow cooker....slab of butter on top, whole jar of pepperoncini. It's gooood.

I've done similar in a Crock Pot also - - - thanks for the Recipe, C.P.

Crock top is a yes. Works great

Copasspupil wrote:So after reading about pot roast recently led me to remember what I love best with beef roast. I would say it is a marriage with pot roast spiciness and French dip. I call it Peppered beef and this is the recipe:

Good size pot roast about 1 lb per person cover with Montreal steak seasoning and sear it in a cast iron skillet.

Heat up your smoker and add the roast for ~ 2 plus hours to get the desired smoke flavor

At the same time, cut up two onions and add 1 can of beef broth and remove the flavoring in the pan. Once it is slightly cooked add the the roasting pan.

Remove from the smoker and place into a large roasting pan.

Add 1 large jar of pepperoni peppers with juice to the roasting pan.

325 for the desired doneness. It should pull apart. I’d guess 3 hours or so depending on the thickness of the roast.

You will need a hard crusty roll and save the juice for dipping. Enjoy!!

It seems too easy but it actually is. Great fire station meal approved.

This looks appetizing, I think I should try one on my own. :)

one o my fave recipes ever - chuck roast*onion*pickledpepperocini*beefysaltiness sazon
soooo easy soooo good

This is interesting and sounds good to make.

Try mixing 1 pack of beef Au jus and 1 pack of ranch dressing mix....both dry packs. Rub meat with mix. Put in crackpot and put half a stick of cut up butter on top of roast. Then put on 10 pepperniccies and a good helping of the juice. Just cook the roast in the crock or. No veggies. That is the best pot roast o have event had.

we do the French onion soup mix but unlike the others, we use a roaster, it gets hotter if needed than a crock pot as well a being a slow & low cooker.