Slow Cooker Pot Roast With Peppers
Introduction
Slow Cooker Pot Roast with Peppers is a comforting and flavorful meal that warms the heart. This dish is perfect for busy weekdays or cozy weekends, as it requires minimal hands-on time. Just set it and forget it, allowing the slow cooker to do all the hard work while you go about your day.
Why Make This Recipe
This recipe is not just easy to make, but it’s also delicious and satisfying. The combination of tender beef, zesty peperoncini peppers, and rich butter creates an irresistible flavor. Plus, using a slow cooker means you can enjoy a hearty pot roast without spending hours in the kitchen. It’s a great way to feed the family or entertain guests!
How to Make Slow Cooker Pot Roast With Peppers
Ingredients:
- 3 to 4 pounds boneless chuck roast (Note 1)
- 16-ounce jar peperoncini peppers, including 1/4 cup juice (Note 2)
- 4 tablespoons salted butter, cut into 8 slices
- 2 teaspoons table salt (Note 3)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground thyme
- 1/2 teaspoon ground black pepper
Directions:
Prepare Ingredients: Trim exterior fat from beef, then cut beef into 2-inch chunks (Note 4). Place chunks along the bottom of the slow cooker. Evenly sprinkle all dried seasonings over the beef. Place peperoncini on top of beef and pour in 1/4 cup of juice from the jar. Evenly top with butter slices. No additional liquid is needed.
Cook & Serve: Cover and cook on low heat for 8 hours. Uncover, and transfer only the beef to a large plate and shred using 2 forks. Transfer shredded beef back to the slow cooker and stir with the liquid. Serve.
How to Serve Slow Cooker Pot Roast With Peppers
This pot roast is best served warm. You can enjoy it on its own or with sides such as mashed potatoes, rice, or a fresh salad. The tasty juices from the slow cooker can also be drizzled over the meat for an extra burst of flavor.
How to Store Slow Cooker Pot Roast With Peppers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave in short intervals until heated through. You can also freeze the pot roast for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Slow Cooker Pot Roast With Peppers
- If you want more heat, you can add additional peperoncini peppers.
- For a thicker sauce, you can mix a little cornstarch with water and stir it into the pot after cooking.
- Make sure to cut off any large chunks of fat from the beef for a leaner dish.
Variation
You can swap out the boneless chuck roast for other cuts of beef, like brisket or round roast. Additionally, adding vegetables like carrots and potatoes to the slow cooker can create a complete meal in one pot.
FAQs
1. Can I use a different type of meat?
Yes, while the chuck roast is recommended for its tenderness, you can use other cuts like brisket or round roast.
2. How do I know when the pot roast is done?
The pot roast is done when it is tender and easily shreds with a fork. Cooking it for 8 hours on low should achieve this.
3. Can I cook this on high heat instead of low?
Yes, if you choose to cook on high heat, it typically takes about 4 to 5 hours. However, cooking on low results in more tender meat.
Enjoy making this easy and delicious Slow Cooker Pot Roast with Peppers, and let the slow cooker do its magic!
