Hi foodie friends! This recipe was originally posted back in Februrary of 2015, and since then, it’s been a staple in my household several times a year, every year when the weather turns cold. I made this two weeks ago and took it to my grandparents’ house for our Christmas celebration and even the “vegetarian” members of my family ate this and said how good it was, so I am re-sharing this again with you all in hopes it’ll be a family favorite, with minimal cleanup for you as well! *As a side note, I like to serve my roast over mashed potatoes, but you could also throw some cubed potatoes and carrots in with this for a one pot meal!
Rump roast was one of my favorite dishes Grandma made when I was growing up. As a result, it’s still on my list of favorites as an adult: any kind of roast, short ribs, or fallin’ apart goodness and I’m drooling.
I typically make a “Mississippi Roast” made with a stick of butter, Au Jus, a Ranch flavor packet and banana peppers. While DELICIOUS, I wanted to make something a little different time- without the butter. And I have to say- I am loving how this spicier version turned out!
The most important ingredient (besides the chuck roast here) will be the Hot Giardiniera Peppers, by Devanco Foods. While they don’t have an online store up yet to order the product, these were purchased at Goose the Market, in Indianapolis. Apparently these little suckers are pretty hard to find. So- if you can’t find them I recommend finding something also labeled “Hot Giardiniera peppers” in the condiments aisle at the grocery. I really think the juice and oils from the peppers helped to add that extra pop to the flavor of this dish. They continue to add spice over time as the roast is in the fridge, as well. I made this roast on Monday, and by Wednesday the heat had increased significantly!
The roast in these photos are served over my favorite mashed potatoes- you can find the recipe here, on my post for Turkey Portobello Meatballs. I mean really, these taters are good by themselves, or used as a base for almost ANYTHING!
- 2 lb Chuck roast
- 1 packet Au Jus Gravy seasoning
- 2 Tbsp minced garlic
- 1 Jar of Devanco’s Hot Giardiniera Peppers. (Also use the juice/oil!) (You can substitute hot banana pepper rings if you can’t find giardineria)
- 2 Tbsp Franks Red Hot Sauce
- 3 Tbsp yellow mustard
- 2 Tbsp brown sugar
- 1/2 c apple cider vinegar
- 1/2 c water
- (You can add a stick of butter if you want to add a little decadence to your life)
- You can also flour this roast and brown it before putting it in the pressure cooker/slow cooker. The flour will add a little thickness to the juices.
I use my GoWise USA Pressure Cooker instead of a slow cooker/Croc-pot. Let me just say, I love this pressure cooker! While I mainly use it for meats, I have also used it for rice (which turns out perfectly!) crab legs and veggies. This is a great kitchen toy! I run the meat setting at 45 minutes for 4 times for a roast. If you are using a slow cooker or crock pot I would recommend 5-7 hours on low heat or until the roast starts to flake apart easily when a fork is inserted.
This is such an easy dish to make- if you do any sort of food prep for the week- I highly recommend this! It stores well in the fridge as well as the freezer and you can serve it over potatoes , pasta, on a sandwich or even over a mixed green salad.
I hope you enjoy this as much as we did! I’ll definitely be making this version again soon!