The best pot roast ever!

It’s last minute and somebody asked you to bring something to the family gathering tomorrow, well I have something for you! The best pot roast ever–It’s quick to prepare and doesn’t keep you in the kitchen all day!

The Last Mr. Biggs –Trial Time. (Shout out to my hometown!)

Ingredients:

1 pot roast

1 pack of dry hidden valley ranch

1 pack of french onion soup mix

1 stick of Kerrygold butter (or you can use half a block of Kerrygold butter if you can’t find the sticks)

1 12 oz jar of pepperoncini peppers

1 chopped onion (optional)

1 16 oz bag of baby carrots (optional)

8 quartered red potatoes (optional)

1 8 oz package of fresh sliced baby bella mushrooms (optional)

Directions:

  1. RINSE your roast—please do not take it right out of the package and slap it in the crockpot. Yuck!
  2. After you have rinsed your roast, put it into your crockpot (TIP: I use crockpot liners for easy clean up)
  3. Pour the ranch packet and onion soup mix on top of the roast. Add your butter and peppers –there’s not a certain amount of peppers to add–just depends on your taste. I love the flavor they add to the roast so I use half the jar and I add some of the juice from the jar into the crockpot, but this is optional
  4. Let roast cook on slow for about 8 hours.
  5. Optional: at hour 6 add your mushrooms, potatoes, carrots and onion and let them cook for 2 more hours
  6. Once the roast is done, shred it and you can remove the fatty pieces (I don’t because I want all that flavor all up and through there honey!)
  7. You can serve this with mashed potatoes, rice or whatever your heart desires.



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The roast after adding dry ranch packet, onion soup mix, peppers and butter. You do not have to slice your butter, you can just add the whole stick on top–it will all melt the same.

2 Comments Add yours

  1. JaKara Hobbs says:

    I just made this pot roast and it was AMAZING!!

    Liked by 1 person

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