Saturday, November 9, 2019

Slowcooked Pot Roast

salt & pepper to taste
1 packet ranch dressing mix
1 packet Au Jus mix
½ cup salted butter 1 stick
8 oz mushrooms (original recipe called for 8 Pepperoncini peppers)

  • Heat up a large non-stick pan on high.
  • Add oil to hot skillet.
  • Brown or "sear" the beef quickly
  • Remove meat from skillet, Using a paper towel blot  both sides until it is dry.
  • Season with a little bit of pepper.

Once the skillet is nice and hot, add the roast.
Allow the roast to cook for about 2-3 minutes until it is golden brown.
Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
Transfer meat to slow cooker.
Sprinkle packets of dry ranch dressing and Au Jus over pot roast.
Top with a stick of butter then place peppers on and around roast.
Cover and cook on low for 8 hours.
Take two forks and start shredding the meat.
Discard any big fatty pieces.
Serve over mashed potatoes or rice.

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