Slow Cooker Pot Roast with Potatoes and Jalapenos
Fall apart pot roast with jalapenos, russet and sweet potatoes, is the perfect Sunday super your family will love.
Ingredients
- 2 tbsp olive oil
- 3 pound chuck roast
- 2 medium sweet potatoes, peeled and cut in chunks
- 3 russet potatoes, peeled and cut in chunks
- 1 medium onion, sliced thin
- 2 oz packet, Lipton onion soup mix
- 2 tsp ranch seasoning mix, such as hidden valley
- 1 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1 cup water
- 1/2 cup sliced pickled jalapenos, with 3 tablespoons of juice Not the extra hot jalapenos
- salt and pepper
Instructions
Seasoning
- Combine onion soup mix, ranch seasoning, parsley, and thyme. Set aside
Prepare roast
- Season roast with a little salt and pepper on both sides. You'll be adding additional seasoning so just a sprinkle of both.
- Heat a large deep pot or skillet to medium high heat and add olive oil and roast. Sear on both sides until browned, about 4 minutes per side.
Slow cooker
- Turn slow cooker to high and add sliced onions and water to the bottom. Place seared roast on top of the onions. Scatter potatoes around roast and sprinkle the seasoning all over roast and potatoes. Add sliced jalapenos and juice to the top. Cook on high for 5-6 hours or low for 7-8 until roast is fall apart tender. Serve and spoon liquid from the slow cooker all over meat and potatoes.
Notes
Other cuts of beef that work well in this recipe:
Rump roast- Very similar to chuck roast and possibly more tender but both are good for slow cooking.
Top round roast- This cut of meat is a bit leaner so if you're looking for a less fatty roast, this is a good alternative.
Pork shoulder- This cut of meat is extremely flavorful and needs a long cooking time to tenderize the meat.
Veggie substitutes:
Carrots, parsnips, peppers, zucchini, celery, and butternut squash can all be used in this recipe.
Nutritional facts for this recipe are based on a 3 ounce serving of meat and 1 cup of cooked potatoes. Facts vary depending on portion size.