Sunday, February 7, 2016


Over this past week there has been many printed and on-line recipes for food to make on Super Bowl weekend.   I like to make some meals on the weekend that carry over during the week and make supper preparation easier.   I have two slow cookers and an electric pressure cooker that has a slow cooker function so I have no excuses for not having enough appliances to make meal preparation easier.

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.
The pot roast cooked for the afternoon and along with a salad, I made mashed potatoes with carrots to go with the meal.  Both the DH and I thought that this was likely the best slow cooker beef roast I have ever made.  The seven hot peppers did not make the meat hot nor the liquid at the bottom of the cooking bowl.  Next time I will add another pepper or two.

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.
Here is a link to the recipe for Mississippi roast.

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