Undercover Pot Roast

This is a slight variation of Mississippi Pot Roast that only takes a few minutes more to do. If you’ve been visiting for a while, you already know I love to tinker with recipes until I’m completely satisfied. This is such a case. There are only three extra ingredients, and each one adds a lot to the flavor of this Southern favorite.

The video is from a recent… uh… project that my “friends” and I had going on. We were out in the middle of nowhere, based in a small house. I could tell you more, but then I’d have to kill you. Or, at the very least, we’d both have to leave the country, and live on the run for the rest of your lives. I don’t know about you, but I had all I could take of that lifestyle after the fiasco in Bolivia back when I was… never mind. You don’t need to know that. Moving on…

So… I had this group of very large, very hungry men that I needed to feed. Believe me when I tell you that, for all their many wonderful qualities, Slim Jims just weren’t going to get the job done. And what with no pizza joint or fast food place within miles, I had to something. Now, tuna sammiches are great for lunch, but even with soup, it’s not much of a dinner for someone who’s been patrolling the perimeter in the cold for several hours at a time. And when everyone is working up to 20 hours a day, folks can get crabby if you don’t feed them well. It’s also important to have access to LOTS of old movies, but that’s a different story. The point here is that I had some hungry people to feed, and I needed a LOT of food! And since I was just as busy as the rest of them, it needed to be something I could set and forget… at least until it was time to make the gravy.

Now you know all you need to know in order to move on. So… let’s have some fun, shall we?

Watch on You Tube

Ingredients

Beef roast – 4 to 5 pounds (see below)
Au Jus mix packet (1)
Ranch dressing mix packet (1)
Butter – unsalted, one stick
1 onion, cut in half and sliced thin
3 cloves garlic, roughly chopped
Pepperoncini pepper slices
Jalapeno pepper slices

Instructions

Set up slow cooker and turn to HIGH.

Slice onions and add to slow cooker.

Roughly chop garlic and add.

Place roast on top of onions and garlic.

Pour seasoning packets over roast.

Place butter on top of roast.

Add peppers to taste.

Cover slow cooker and leave on HIGH for one hour. Then, turn to low and let it go for at least 8 more hours.

When ready to serve, carefully remove roasts to serving platter. Strain all onions and peppers and place in serving bowl.

If desired, add Wondra® flour to juices to thicken. Either way, remove juices/gravy to serving bowl.

Notes:

This is a great recipe to serve with rice, noodles, or mashed potatoes. If you’re doing a Southern take on it, you simply MUST have biscuits. Not rolls; biscuits.

If you’re preparing this in the morning before leaving for work, it’s OK to start on LOW. Just plan an at least an extra hour of cooking time.

There you have it: a great slow-cooked pot roast with tons of flavor that doesn’t take more than a few minutes to prepare. The next time you need to friend a large team of field ag…friends! … try this one out. And, as always,

Play with your food!

Lane

Try my other Slow Cooker Recipes.

Did you like this recipe? What recipes would you like to learn? Leave me a comment and tell me your thoughts! (And don’t forget to LIKE this post!) Share it using the tiles below.

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