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.
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| After searing in a heavy duty frying pan, it is placed in the bowl of the slow cooker. |
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| Added the hot peppers and buttery spread. |
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| After the roast with the peppers and butter heats up in the slow cooker, you add the ranch dressing. |
I have updated the link to another recipe at a different site,
the reluctant gourmet, as you need a subscription to get access to the NY Times.
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