Ranch and Peppers Slow Cooked Roast
Similar to Mississippi Roast
1 chuck roast (3-4 lb)
2 T olive or other oil
2 T flour
salt and pepper
banana peppers or small yellow or orange peppers, sliced
2/3 c prepared Ranch style dressing
2 t apple cider vinegar
3 T butter
1/2 t dried dill weed
dash paprika
Heat the crock pot or slow cooker on high with the 2 T oil. Sprinkle the bottom of your roast with flour and place it flour side down in the slow cooker. Season with salt and pepper. Add sliced fresh yellow banana peppers or mild yellow and orange pepper slices to cover. (I used 2 small peppers to accomplish this). Add the apple cider vinegar, ranch dressing and dill. Sprinkle paprika on if you wish. Top with cubed or sliced butter pieces on top. Cover and cook on high for about 6 hours or low for 8-10 - until your roast is incredibly tender and smells delicious.
SERVING CHOICES AT THIS POINT: Serve as is with the dressing on top and clear juice spooned over from the crock or flip the roast over using a couple metal pancake flippers or spatulas so the dressing and ingredients blend with the juice in the crock. Push the roast to the side a little bit so you can whisk the juice all together, blending the juice, ranch dressing, flour, etc. into a nice smooth sauce. Serve as slices with extra sauce over, or you can shred it up in the crock all together and serve on buns or over pasta.
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| Fresh peppers add flavor to the finished product but are not spicy so kids can easily enjoy this dish |
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| Getting ready to cook |
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| So delicious! Can be shredded, sliced or flipped and the sauce blended - so many options. |
