I thought I’d share this roast recipe I found on YouTube, it looked to be pretty darn good, as all of the ingredients sound like they’d mesh together pretty well, plus the video looked to be killer! There’s a guy I recently discovered called @pepperbellypete, he’s on several internet places, Facebook, YouTube, TikTok and Twitter. I really like his style on the TikTok videos, they’re short and to the point. He shows the entire cook and all ingredients in less than a minute. I’ll add a link which shows his cook. He calls it “Best Pot Roast Ever.” We’ll see…..🧐 The recipe calls for cooking in a crockpot.
SERVES 4-6
COOKWARE USED:
Cast Iron Dutch Oven
Crockpot / Slow Cooker
INGREDIENTS
1 4 lb Chuck roast
2 tbs of cooking oil
Montreal Steak Seasoning
1/2 stick of butter
1 large yellow onion
3 cups of diced carrots
1 16 oz jar of sliced pepperoncini peppers
1 packet of dried beef stew seasoning
1 packet of Au jus gravy mix
1 packet of Ranch Dressing
1 15 oz can of tomato sauce
PREPERATION:
Sprinkle the roast liberally with Montreal Steak Seasoning, add the oil to a CI Dutch oven and heat over medium high. When hot, brown the roast and remove to a plate. Add the butter, onions and carrots to the Dutch oven. Sautée for 5 minutes, then add all remaining ingredients except for the roast. Add the entire jar of pepperoncinis including the liquid. Stir and simmer the mixture for about 5 minutes. Add your roast to the crockpot and pour all the liquid mixture on top of the roast. Cook on high for 8 hours. Serve over mashed potatoes or rice. Cornbread and green beans would go great with this dish!
Special note: I was short on time and cooked it at 350* for 3 hours in my CI Dutch oven. After eating it, I recommend using only 1/3 of the pepperoncinis and juice from the jar. While it was still very good, I found the flavor from the juice and peppers was a little overpowering. Here’s a link to the recipe I used.
While I definitely enjoyed the roast and its gravy, I highly recommend using only 1/3 of the jar of pepperoncini peppers and its juice, instead of the full jar, as mentioned in the recipe. I’d just add about 1/2 cup of beef broth in its place.
SERVES 4-6
COOKWARE USED:
Cast Iron Dutch Oven
Crockpot / Slow Cooker
INGREDIENTS
1 4 lb Chuck roast
2 tbs of cooking oil
Montreal Steak Seasoning
1/2 stick of butter
1 large yellow onion
3 cups of diced carrots
1 16 oz jar of sliced pepperoncini peppers
1 packet of dried beef stew seasoning
1 packet of Au jus gravy mix
1 packet of Ranch Dressing
1 15 oz can of tomato sauce
PREPERATION:
Sprinkle the roast liberally with Montreal Steak Seasoning, add the oil to a CI Dutch oven and heat over medium high. When hot, brown the roast and remove to a plate. Add the butter, onions and carrots to the Dutch oven. Sautée for 5 minutes, then add all remaining ingredients except for the roast. Add the entire jar of pepperoncinis including the liquid. Stir and simmer the mixture for about 5 minutes. Add your roast to the crockpot and pour all the liquid mixture on top of the roast. Cook on high for 8 hours. Serve over mashed potatoes or rice. Cornbread and green beans would go great with this dish!
Special note: I was short on time and cooked it at 350* for 3 hours in my CI Dutch oven. After eating it, I recommend using only 1/3 of the pepperoncinis and juice from the jar. While it was still very good, I found the flavor from the juice and peppers was a little overpowering. Here’s a link to the recipe I used.
While I definitely enjoyed the roast and its gravy, I highly recommend using only 1/3 of the jar of pepperoncini peppers and its juice, instead of the full jar, as mentioned in the recipe. I’d just add about 1/2 cup of beef broth in its place.
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