This is my most popular and easiest "go to" recipe. Few ingredients, no hassle, cooks while you're at church, washing clothes, or sleeping (my favorite). I paired with homemade mashed potatoes for Easter. And I've used for sandwiches this week. It's a bit spicy, especially if you use spicy rotel. Only for the brave at heart!
1 boneless chuck roast
1 can rotel
1 jar pepperoncini peppers
cavenders greek seasoning
garlic salt
black pepper
Rub the roast with cavenders, garlic salt, and pepper - to your liking. You can marinate overnight if you wish, but it's completely fine if you don't. Drain the pepper juice into a crock pot. Place the marinated roast in the crock pot. Pour the can of rotel and pepperoncini peppers over the roast. That. Is. It. Cook 6 hours (on high) or 12 hours (on low).
Sorry, no pics. It's been devoured!
Wednesday, April 27, 2011
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