Quick , easy and very good . I put it on in the morning and when I got home the house smelled wonderful and the pot roast was delicious !
Try this just once.
Ingredients:
1 - 3 lb. chuck roast
2 tbsp. oil , olive or vegetable
Cajun seasoning, your favorite
1 - envelope of dry ranch dressing mix (Hidden Valley)
1 - envelope of dry French onion soup mix (Lipton's)
3 to 6 cloves of peeled garlic ( garlic is to your taste)
1- stick(1/2 cup) unsalted butter ( salted is ok if that's what you have)
8 to 12 pickled pepperoncini peppers (Mezzetta)
Instructions:
1.) Heat up a large heavy bottomed skillet on high, add oil to the hot skillet and while oil is getting hot.
2.) Make sure roast is dry , use a paper towels , season both sides to taste and add roast to hot skillet. Brown on both sides 2-3 minutes.
3.) Transfer browned roast to slow cooker.
4.) Deglaze hot pan with 1/4 to 1/3 cup cold water and pour over roast, if you are going to brown the meat you may as well deglaze the pan for the goodness.
5.) Sprinkle packets of onion soup and ranch dressing, place the peeled garlic cloves on / around the roast and top roast with the stick of butter.
6.) Place pepperoncini peppers on / around roast.
7.) Cover and cook on low 8 hours.
8.) When done the meat will be falling apart tender. Remove roast from crock pot, pour the drippings into a kitchen fat separator and remove layer of grease.
9.) You can use these drippings as is, pour back over meat or use them with a little dark roux to make a rich brown gravy .
You can skip the browning and deglazing if in a rush ( I didn't).
Makes a killer roast beef poboy or serve over rice or mashed potatoes.
We have some leftover roast and I'm going to make a sandwich right now !
Enjoy,
Gary
Try this just once.
Ingredients:
1 - 3 lb. chuck roast
2 tbsp. oil , olive or vegetable
Cajun seasoning, your favorite
1 - envelope of dry ranch dressing mix (Hidden Valley)
1 - envelope of dry French onion soup mix (Lipton's)
3 to 6 cloves of peeled garlic ( garlic is to your taste)
1- stick(1/2 cup) unsalted butter ( salted is ok if that's what you have)
8 to 12 pickled pepperoncini peppers (Mezzetta)
Instructions:
1.) Heat up a large heavy bottomed skillet on high, add oil to the hot skillet and while oil is getting hot.
2.) Make sure roast is dry , use a paper towels , season both sides to taste and add roast to hot skillet. Brown on both sides 2-3 minutes.
3.) Transfer browned roast to slow cooker.
4.) Deglaze hot pan with 1/4 to 1/3 cup cold water and pour over roast, if you are going to brown the meat you may as well deglaze the pan for the goodness.
5.) Sprinkle packets of onion soup and ranch dressing, place the peeled garlic cloves on / around the roast and top roast with the stick of butter.
6.) Place pepperoncini peppers on / around roast.
7.) Cover and cook on low 8 hours.
8.) When done the meat will be falling apart tender. Remove roast from crock pot, pour the drippings into a kitchen fat separator and remove layer of grease.
9.) You can use these drippings as is, pour back over meat or use them with a little dark roux to make a rich brown gravy .
You can skip the browning and deglazing if in a rush ( I didn't).
Makes a killer roast beef poboy or serve over rice or mashed potatoes.
We have some leftover roast and I'm going to make a sandwich right now !
Enjoy,
Gary
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