IAintShootinMisMan this Mississippi Pot Roast with a carrot au jus over mashed potatoes and pickled pepperocini garnish was pretty banger though I'm a little bias'd
Pork or beef roast braised with entire jar of pepperocini, sliced onions, and chopped carrots. Low and slow for 10-12 or pressure cooked til interior hits 210F.
Shred meat. Separate carrots/onions from peppers. Cote peppers and chop.
Run jus through fat separator. Reduce jus in pot, add carrots/onions and blend. Cook until desired consistency. Remove from heat. Stir in 8Tbps cubed cold butter.
Toss shredded meat with 1C sauce.
Top mash with meat, then pepperocinis, then more carrot jus.