Crock pot recipe: total time: 7 to 8 hours
If you’re tired of plain ol’ roast, try this recipe to change things up. But, think of it more as a template that you can tweak and make your own. It’s a good starting point, but throw in whatever you like!
- a roast – pork or beef (we used a 2.5 lb beef roast)
- two bouillon cubes
- 1 packet of powder ranch dressing powder
- 1 jar of banana pepper rings (large or small bottle, depending on your taste) *
- 1/2 to 3/4 stick of butter (I used a whole stick, but would use less next time)*
- Onions, peppers, carrots – anything else that you’d like in your roast
- Chicken broth(?) *see the Tips below
- Put the meat on the bottom of the crock pot
- dump in everything else (including the juice from the jar of banana peppers)
- Cook on low for 7-8 hours, or if you’re low on time, on high for 3-4 hours (but, low for longer is better!)
- Serve over/with rice, mashed potatoes, or any side. We cooked up some spicy Indian potatoes (recipe below).
I loved the roast cooked just like it’s described above. It was moist and tender. The butter gave it a great flavor, even if your health took a hit because of it. And, I loved the sharp, tangy flavor of the banana peppers. But, my fiance thought that it was too acidic, so here are things we might change next time:
- Use a smaller jar of banana peppers, and only about 1/2 to 3/4 of the juice. This would cut down on the vinegar/acidity.
- To make up for the lack of juice (and butter – like I noted above, we’d cut down on butter), we’d use a cup or so of chicken broth.
- Next time I’d throw in some spice, like a jalapeno, chili pepper, or just some crushed red chili flakes
SPICY INDIAN POTATOES
We didn’t want to cook any rice, so we made one of my absolute favorite dishes: potatoes pan roasted and spiced up, Indian style:
- Potatoes (about one per person)
- cooking oil (olive or vegetable)
- mustard or cumin seeds (about 1 teaspoon)
- salt (1/2 tsp or to taste)
- turmeric (about 1/2 tsp)
- red chili powder (about 1 tsp, or less depending on your spice tolerance)
- Peel the potatoes. Cut them in half, lengthwise, and then cut them into thin slices.
- Heat up the oil in a pan. I’d say about 3-4 tablespoons of oil – enough to coat the bottom of the pan. Not too much, because you’re not deep frying the potatoes, but you want enough to be able to pan fry them.
- Once the oil is really hot (don’t let it start smoking, but it should be pretty hot!), dump your mustard or cumin seeds in. They should splutter, or instantly start popping open.
- As the seeds are spluttering, dump in your potato slices, and then you may want to cover them for a few seconds until things calm down.
- Mix in your salt, turmeric, and chili powder.
- Cover and cook until your potatoes are the consistency that you want them. This should take about 5 minutes. The longer you cook them, the softer they’ll be.
- If you want your potatoes to have a little crunch to them, then turn up your heat to high for the last minute or so, and they should start frying some more along the edges.
- When they’re done, sprinkle some cilantro on top and enjoy!