Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, January 4, 2017


1(3-5 lb) chuck roast 
2 tbsp olive oil or canola oil
salt & pepper to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick (1/2 cup) salted butter 
8 pepperoncini peppers

Heat oil in a large skillet on high. You want it really hot to brown or "sear" the beef quickly.

Dry both sides of the roast with paper toweling; season with the salt and pepper. Add roast to the hot skillet. Cook 2 to 3 minutes per side until golden brown. Transfer to the slow cooker.

Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with the butter and place peppers on and around roast.

Cover and cook on low for 8 hours.

Take two forks and start shredding the meat. Discard the fat before serving.

Note: This is good served over mashed potatoes.

Note: File Photo

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