Delicious served with Boiled New Potatoes and Steamed Green Beans.
Pepper Roast
 

1 (4-pound) beef roast
1 teaspoon white pepper
1 teaspoon onion salt
1 teaspoon garlic powder
2 tablespoons hickory- or smoke-flavored liquid marinade
4 cayenne peppers*
 
Preheat oven to 425 degrees. Brown meat on top of stove in an oven-safe pan. Top with spices and marinade; pour water over to almost cover. Toss in cayenne and leave on stove top until water boils. Place in oven and cook as long as desired – about 40 minutes cooks to rare or as long as 4 to 6 hours to cook until it falls apart.

* When cayenne is in season, it produces so much that we can pick a double-handful everyday. My husband strings the extra peppers with a needle and thread. These cayenne bundles hang from our pot rack to dry. They look great and we have dried cayenne anytime we want it.

 

Recipe from:

Tennessee Hometown Cookbook


Recipes ©: Great American Cookbooks an imprint of

 

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