PEPERONCINI POT ROAST
 
Prep time
Cook time
Total time
 
The peperoncini in this pot roast give it just the right kick. The melt-in-your-mouth-meat is delicious served over whipped potatoes and smothered in it's own Au Jus.
Author:
Recipe type: Main Dish
Serves: 5
Ingredients
  • 1 - 4 Pound Boneless Chuck Roast
  • Coarse Ground Pepper to Taste
  • 2 Tablespoons Olive Oil
  • 1 Pkg. Hidden Valley Ranch Buttermilk Dressing
  • 1 Pkg. Au Jus
  • 4 Tablespoons Butter, Cut into Small Cubes
  • 10 Peperoncinis, Drained
Instructions
  1. Remove the fat and gristle from the chuck roast.
  2. Sprinkle on coarse ground pepper.
  3. Place olive oil in a large frying pan and heat.
  4. Add the chuck roast to the heated frying pan and brown the meat on both sides.
  5. Transfer the meat to a large crock pot.
  6. Sprinkle on contents of Ranch Dressing package, coating all sides of the meat.
  7. Sprinkle on contents of Au Jus package.
  8. Place peperoncinis on top and around the sides of the meat.
  9. Dot the meat with the cubes of butter.
  10. DO NOT ADD WATER OR OTHER LIQUIDS.
  11. Set the crock pot to cook for 8 hours on low heat.
  12. Meat is done when it falls apart with a fork.
  13. Serve over whipped potatoes with the resulting Au Jus.
  14. Enjoy!
Notes
Celia's recipe for Whipped Potatoes can be found here.
Recipe by After Orange County at http://afterorangecounty.com/2014/01/14/peperoncini-pot-roast/