(oops, forgot to take a photo before we ate, it was much fuller before supper)
We’ve made this recipe twice and have it tweaked to our personal taste.
Any roast will work, this time we used a boneless blade roast because it was on sale, it was 3.5 lbs (1.6 kg) First time we used a smaller one, just had more gravy than meat.
Season your roast with salt and pepper. In a large fry pan, sear it well on all sides then place into a large slow cooker.
Using the same fry pan, add …
1/4 cup (57 gr) butter
Lg onion, chopped
3 cups (150 gr) chopped carrots
1/4 jar of Pepperoncini peppers (125 ml or 4 oz) *
1 package Beef Stew mix
1 package Au Jus mix
1 package Ranch Dressing mix
15 oz (425 gr) can tomatoe sauce
1/2 can of water
Simmer for 5 minutes and pour over roast. Cover and cook on high for 8 hours.
Before serving, use two forks to shred the beef, it will basically fall apart. We serve this over mashed potatoes.
*The first time we made this my hubby used the entire jar of peppers and it was very spicy, this time we made it with half the jar, which my hubby liked but I need it slightly milder so we decided the 1/4 jar will be best.
this looks yummy, and I’m always on the hunt for new recipes! Thanks so much
Need to share with my mom! I think this is easy enough for my brother to throw together for dinner for them both~
AIMR
(Linda -2024 Choose Projects that You Want to Do :us:)
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I was also glad to see the ingredients in the mixes. We have to avoid many of them because of salt content (my husband has high blood pressure). I am sure I can modify it to be tasty…yum…I love simple but delicious meals I can make and give my husband a break from cooking all the meals!
