This particular recipe featured in the New York Times caught my eye as it is for a slow cooker beef pot roast, it uses a ranch style sauce to create the liquid you need instead of adding water or tomatoes or canned soup and had a hint of heat to it in the form of peperoncini peppers. These are pickled hot Italian peppers. I have never used them before like this in a recipe and I don't go out of my way to eat hot pickled peppers. I followed the recipe for the most part except for the following:
- a smaller roast, three pounds;
- less salt and pepper in the flour blend that is used to coat the roast;
- instead of butter I used a vegan soy free buttery spread and used one less tablespoon than what was in the ingredient list; and.
- added seven peperoncini peppers as I was worried eight to twelve peppers might make it too hot.
|After searing in a heavy duty frying pan, it is placed in the bowl of the slow cooker.|
|Added the hot peppers and buttery spread.|
|After the roast with the peppers and butter heats up in the slow cooker, you add the ranch dressing.|