Dinner for tonight (and by “tonight” I mean “last night”): Crock pot chuck roast with pepperoncini.
Self: So… you just pour TWO ingredients in the crock pot and you have dinner?
Self: Yep. 1 chuck roast; one jar of pepperoncini. I’ve been seeing it all over Twitter, and you KNOW if a recipe can be relayed in 140 characters, it must be really easy. TJ, Sundry, Home Sweet Sarah, and a bunch of others claim it’s DELISH.
Self: Ok. But do you put the roast or the peppers in the crock pot first? Do you drain the peppers? Do you trim off their stems?
Self: JUST DUMP THEM BOTH IN. It won’t matter. It’s a simple recipe.
Self: Well, should the peppers go AROUND the meat, or ON TOP of it, or both?
Self: OMG. JUST WALK AWAY.
Self: Wow. It smells AMAZING in here.
Marin: [walking into kitchen with nose plugged] What stinks in here? Can I have some more fish crackers?
Self: Wow, you really suck teaching your kids to eat. HOW can she thinks this smells bad?
Self: So… do you think we need to flip the meat over?
Self: Well, you can if you want, but it probably doesn’t matter.
Self: Well, it should be done now. Let’s eat!
Self: Wait! Does that meat look pink? [shouts] “DAVID. Can you come and look at this?”
David: Oh, it’s done. Should I shred it up?
Self: I don’t know. I think people were saying to cut it in chunks? On Twitter? That’s what they said, I’m pretty sure.
[David shreds up meat.]
Dinner guests: Wow, this is really good. Only two ingredients?
Self: This IS really good.
Self: See, I TOLD you it was easy. And YOU were worried.
[At TJ’s suggestion, we ate it on lightly toasted rolls, cheese optional.]
[It seriously WAS that easy. I used a 3lb chuck roast, poured the pepperoncinis, juice and all, over the top, and that was IT. Well, actually, FULL DISCLOSURE, I did flip in once at about 3pm. But that was IT, and it was really really good. Tangy, not spicy.]
[No image of finished product. It was too quickly devoured.]