Tasty Tuesday

Here is a super easy roast recipe that my family loves.  You can serve as sandwiches or most of the time I just eat it plain!  To save time, I skip the browning of the roast and just throw it all in the crockpot and let it do the work!

ngredients:

(1) 3-5 lb. chuck roast
2 tbsp. olive oil (or vegetable oil)
salt & pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick butter (1/2 cup) – REAL salted butter, not margarine
8 peperoncini peppers

Directions:

Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or “sear” the beef quickly. Note: I have one of those nifty new Ninja slow cookers that has a “stovetop” option, which means I can brown the meat all right in my crock pot and not dirty up any other dishes. However, if you are in a rush, just skip the browning step altogether.

Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter. Then place peppers on and around roast.

1. Cover and cook on low for 8 hours.
2. Take two forks and start shredding the meat.
3. Discard any big fatty pieces.

Recipe Notes

You can skip the browning step if you are in a rush, or just don’t feel like it. If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.