This is one of those meals that practically makes itself. Serve this with a great salad and you and your fellow diners are going to be mighty happy. I threw in the grape jelly because I wanted something to offset the vinegar from the pepperoncini juice and the saltiness from the onion soup mix. It doesn’t make it sweet at all, but just seems to help the flavors meld a little better. If you’re off to work super early, put this in the crockpot before you leave so dinner’s ready when you get home. I put it in before bedtime and serve it the next day for lunch.
- 4 pounds rump roast
- 1 jar pepperoncini peppers
- 1/2 of an envelope of Lipton onion soup mix (carefully divide it so you get a mixed half and not just the stuff that comes out of the package first)
- 1/2 cup grape jelly (I use Smucker’s sugar-free)
Place the meat into a crockpot. (Use a crockpot liner and save yourself tons of time!) Dump the remaining ingredients on top (including the juice from the peppperoncinis). Cook on low heat for 12 to 15 hours.
Yes, folks, that is the end of the recipe, and your whole house will smell quite scrumptious during the cooking process!
Mary Beth Guard says
I made this one day this week and realized that I had no onion soup mix and no grape jelly. No worries. I threw in a large onion, cut into large chunks and used blackberry jam in place of grape jelly. A trip to the grocery store was made totally unnecessary!