It’s fun to just go with what you’ve got on hand and create something tasty. Here’s an easy pot roast recipe using our Hotties (pickled jalapenos) and our pickled sweet peppers. We don’t always have our sweet peppers on hand…but when we do, they are a fun addition to recipes.
Start by preheating your oven to 325 degrees. Then heat a dutch oven pot to medium high heat. Rub a chuck roast with olive oil and pepper and place in the heated pot. Use tongs to flip roast to sear all sides until golden brown.

Once the roast is brown on all sides, remove it from the pot and place on a platter. Pour 2 cups bourbon (I used Makers Mark) and 2 cups chicken stock into the pot, scraping the bottom of the pot to loosen browned bits of goodness.

Reduce the heat to low. Chop 1/2 cup Hotties (pickled jalapenos) and 1/2 cup pickled sweet peppers, 1 large scallion, 3 garlic cloves, 1 cup of button mushroom and add all vegetables except for mushrooms to the pot. Turn heat up to medium and bring liquid to a boil.

Turn off heat and add roast back to the pot. Top with the chopped mushrooms. Pour in a teacup (about a cup) of the brine from the Hotties. Cover the pot and place in the oven.

Bake for 2 hours. Transfer roast to a platter. Serve with a salad like our Wedge Salad garnished with Okies (pickled okra) and drizzled with a red wine vinegar and olive oil.

We made simple scalloped potatoes baked at 325 degrees for 45 minutes with pats of butter between each layer with a half cup of chicken broth and salt ‘n pepper to taste. You’ll need the potatoes to balance out the spice of the pot roast!

Don’t forget the potlikker from the pot to drizzle over the roast and potatoes on your plate…and any of your favorite condiments. I added a spoon of Savannah Bee Co. honey to my plate…which balanced out the heat of the Pickled Pepper Pot Roast perfectly! I’m no chef, PHriends… so just play with this. You really can’t go wrong!