New Year’s Day with my Red Pepper Roast

Hey porchers, welcome back to the All Things Southern kitchen. I’ve got the perfect entrée for your New Year’s Day meal. My group likes finger foods served in front of the TV while we’re watching those bowl games so I’ll be whipping up my very pretty “Red Pepper Roast.” We’ll slice it and serve it with “Peppered Butter” on sweet Hawaiian rolls. YUM!  Let’s get cooking.

“New Year’s Red Pepper Roast”

One 4 to 5 lb. beef roast
1/3 cup Dijon mustard
4 tablespoons coarsely ground mixed peppercorns

“Peppered Butter”

6 tablespoons softened butter
¼ cup bottled roasted red peppers, dried and chopped fine
1and ½ tablespoon dried basil
1 and ½ tablespoons dried parsley

We’ll begin by rubbing a four to five pound beef roast with a third cup of Dijon Mustard. Then we’ll sprinkle it liberally with about four tablespoons of coarsely ground mixed peppercorns. Now, let’s place this on a rack in a shallow roasting pan. We’ll roast it until it registers at least 150 on a meat thermometer. It’ll take a good hour to hour and a half, depending on the size of your roast.

In the meantime, we’ll make the “Peppered Butter”. First we’ll beat about six tablespoons of butter until it’s fluffy. Then we’ll chop up a fourth cup of roasted red peppers, drain ’em and stir ‘em in the butter with about a tablespoon and a half each of dried basil and dried parsley. That’s it. When the meat’s done, we’ll slice it very thin and serve it with our peppered butter over these fabulous rolls.  Happy New Year folks from the All Things Southern kitchen to yours!

Hugs, Shellie