It’s that time of the year again when my slow cooker gets used constantly. Delicious meals that take very little effort. My friend, Diane, told me about her pot roast recipe and I just had to give it a try. This one has a kick to it, so if you like spicy food keep reading.
2 to 4 lb roast
1 packet of Lipton onion soup
1 packet of Hidden Valley Ranch dressing
1 medium red onion and 4 cloves of garlic. (These are optional. I added them to the recipe because they’re must-haves in all my dishes.)
Ground black pepper
Jalapeno – This is where you decide how spicy you want your roast. I only used half of a large jalapeno with few seeds. I’m a wimp.
Peperoncino-I used five.
Rinse your roast off and pat it dry. In a large skillet, add olive oil and braise the sides of the roast. Put the onions and garlic on the bottom of the slow cooker and lay the roast on top of them. Add a cup of water to the pan that you braised the pot roast in and pour in the onion soup and ranch dressing packets. Mix well, scraping the roast bits off the bottom of the pan. Now pour the mixture over the pot roast in the slow cooker and add the jalapenos and peperoncini. Let it all cook on low for six to eight hours or cook on high for four to six hours.
That’s it. Hope you enjoy and don’t forget to subscribe!