Recipe: Pickled Pepper Roast

No leftovers!

Mr. Big Food says, "I adapted this one from an old recipe for cooking roasts in foil wraps. It’s tasty and easy, and the cooked pickled peppers are delicious to eat by themselves." 

PICKLED PEPPER ROAST  

1 roast, pork or beef (can be a cheap cut—the fat will cook away) 
(Alternatively: one turkey breast) 
1 jar sliced pickled banana peppers or pepprocini—hot or mild (use two jars for larger cuts of meat) 
1 cooking bag large enough for your cut of meat 

Preheat oven to 350°. Place 1 Tbsp flour in cooking bag, close by hand, and swirl flour around bag. Place bag in a pan or roaster big enough to hold cut of meat comfortably. Dump peppers and liquid over meat in bag. Seal bag and cut six slits with large knife across top. 

Bake as follows: 

Beef—
Boneless Chuck Roast, 3-5 pounds, 2-2 ¾ hours; 
Rump Roast, 4-7 pounds, 2-2 ½ hours; 
Sirloin Tip Roast, 4-8 pounds, 1 ¾- 2 3/4 hours; 
Eye of Round Roast, 3-5 pounds, 1 ¼ - 1 ¾ hours. 

Pork, turkey & chicken below


Pork—
Boneless Top loin Roast, 4-6 pounds, 1 ¾ - 2 ¼ hours; 
Bone-in sirloin roast, 4-6 pounds, 1 ¾ - 2 ¼ hours; 
Pork chops, ½ inch thick, 1-1 ¼ pounds, 30 minutes; 
Country-style ribs, 2 ½ - 4 pounds, 1 ¼ - 1 ½ hours; 
Boston butt roast, 4-6 pounds, 2 ½ - 3 hours; 
Fresh picnic, 4-5 pounds, 2 ½ - 3 hours; 
Fresh ham (leg), butt or shank, 5-8 pounds, 2-3 hours. 

Bone-in turkey breast, 4-7 pounds, 1 ¼ - 1 ¾ hours. 

Chicken, cut up, legs, thighs, bone-in breast halves, or roaster breasts, 2 ½ - 4 pounds, ¾ - 1 hour.