This recipe has been a great success over at Everyday Good Thinking! It has received lots of feedback from readers. Let’s have a look at what they’ve said about it:
I discovered this recipe last summer and it is now the only way I will cook roast. The flavor is great and the roast just falls apart.
I use the juices from the banana peppers but substitute dry Italian seasonings and add a dark beer as well. Never any left at cookouts.
Yum! Sounds delicious. But I think I will substitute mushrooms for banana peppers since I’m not a big fan of those.
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon coarse pepper
- 1/2 teaspoon salt
- 3 to 4 pounds beef chuck roast
- 1/4 cup butter
- 1 cup beef broth
- 1 package (2 ounces) onion soup mix
- 1 package (1 ounce) ranch dressing mix
- 1 jar (12 ounce) sliced hot banana peppers
Instructions:
In a large resealable plastic bag, add flour, pepper and salt. Seal and shake. Add meat to bag, then shake to coat with flour mixture.
Melt butter in a skillet over medium-high heat. Cook meat for about 5 to 6 minutes on each side until golden brown. Place in slow cooker crock.
Pour remaining flour mixture, broth, soup and dressing mix over meat, then top with peppers.
Cover and cook on high for 4-5 hours or low for 8-9 hours until meat can be shredded.
Remove meat to a cutting board and shred with two forks. Add meat back into the crock. Stir until well blended.
Quick Tip: Try using this for a burger – you won’t be disappointed!
Thanks to Everyday Good Thinking for this Mississippi masterpiece!
