Pink Peppercorn Roast
I adore all things pink so pink peppercorns are hard to resist. Sadly they lose their vibrant color after they’re cooked but they still have great flavor, not too peppery and just the right amount of pop when you bite into them.
This Pink Peppercorn Roast is made in the crock pot with just three other ingredients, making for quick and easy prep. The slow and low cooking time gives the roast the right amount of depth of flavor and tenderness. An easy, elegant meal for the holiday or everyday.
Pink Peppercorn Roast
Ingredients:
3-4 lb chuck roast
1/4 cup red wine vinegar
3 Tablespoons pink peppercorns
1 teaspoon kosher salt
Instructions:
Place the roast in the crock pot and pour over the red wine vinegar.
Sprinkle with peppercorns and salt, cover and turn on the crock pot to low for 6 hours.
Serve roast as is or with chimichurri sauce.
made this last week–it was yummy, and easy. It’s true, you have to watch it so you don’t overcook the meat…even it is in a slowcooker, you CAN get dried out meat! Hard to believe, but very true.