Ranch-Style Pot Roast with Pepperoncinis Au Jus

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 When you first read the ingredients for this recipe, you are probably going to roll your eyes and think to yourself, "There is no way this could possibly taste good." But trust me, it tastes better than good--it tastes AH-MA-ZING.

When we are in the kitchen, we like a little music to go along with our cooking. Since this is a spicy dish with some kick, we recommend a little Louis Prima and some Lynyrd Skynyrd. It's an odd mix, but so are the ingredients in this dish. In both pairings, the result is a perfect combination!

Once it's all cooked and dished, you need a good movie to watch with this meal. We recommend Roadhouse because it's satisfying but the peppers deliver a good punch.


Let's start with the ingredients:



  • 3 lb. rump roast or chuck roast
  • 1 packet of Hidden Valley Ranch Seasoning
  • 1 packet Knorr Au Jus Gravy Mix
  • 1 stick of butter
  • 1 bottle of Peperoncinis
  • 1 crock pot slow cooker
And here is how you make this masterpiece of culinary delight:
  • Combine dry ingredients in a bowl and coat roast with the dry ingredients, covering all surfaces as much as possible
 


  • Pour a layer of the peperoncini juice into the bottom of the crock pot bowl, enough to cover the bottom of the bowl
  • Place coated roast in the crock pot bowl and cover with approximately half of the peperoncinis in the jar--if you want the roast spicier, then add more peppers at this stage
  • Pour half of the juice from the peperoncini jar on top of the roast and peppers--again, if you want the roast spicier, add more of the pepper juice
  • Finally, place the stick of butter on top of the roast and peppers
  • Place the top on the crock pot and start cooking. We start ours on High for an hour, and then reduce to Auto Shift for approximately 8 hours or until the meat can be easily shredded with a fork.

  • Once done cooking, remove from the crock pot and slice the meat.

Note: This roast is delicious by itself, served either over egg noodles or with oven potatoes. If you want to stretch its potential for the week, you can also serve it on a hamburger bun with White Wine Cabbage Coleslaw as shown at the beginning of this recipe. To make our White Wine Cabbage Coleslaw, please see the recipe in our blog.

As with all peppers, check the heat of the pepper to determine the quantity you want to add to your dish. Bernadette knows that it's best to add more spice and heat later, but it's hard to get it out once cooked.








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