Slow Cooker Pot Roast With Banana Peppers
If you are a fan of slow-cooked meals, then you must try this delicious slow cooker pot roast with banana peppers. This recipe is perfect for busy weekdays or a lazy weekend dinner with your family. It is easy to make, and the result is a tender and juicy pot roast with a hint of spicy kick from the banana peppers.
Ingredients:
- 3-4 lb beef chuck roast
- 1 can beef broth
- 1 cup water
- 1 large onion, chopped
- 3-4 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 4-5 banana peppers, sliced
Instructions:
- Season the beef chuck roast with salt, black pepper, dried thyme, and dried rosemary.
- Heat a large skillet over medium-high heat and sear the beef chuck roast until browned on all sides.
- In a slow cooker, add the beef broth, water, chopped onion, minced garlic, bay leaves, and sliced banana peppers.
- Add the seared beef chuck roast and cook on low for 8-10 hours or high for 4-5 hours, or until the meat is tender and falls apart easily.
- Remove the bay leaves and discard.
- Using a ladle or large spoon, skim off any excess fat from the surface of the liquid.
- Transfer the pot roast to a cutting board and let it rest for a few minutes before slicing.
- Serve the pot roast with the cooking liquid and your favorite side dishes. Enjoy!
Tips:
- For a more pronounced spicy flavor, you can add more banana peppers or use a spicier pepper variety.
- You can add potatoes, carrots, or other root vegetables to the slow cooker for a complete meal.
- Leftovers can be stored in the fridge for up to 3-4 days or frozen for up to 3 months.
As you enjoy your slow cooker pot roast with banana peppers, remember to share it with your friends and family. The combination of savory beef and spicy banana peppers is sure to become a favorite among your loved ones. Happy cooking!
