I can’t believe I haven’t posted this recipe before. I made it about 10 times last summer. Everyone loves them and can’t figure out why. But I know the secret ingredient – a delicious, sweet barbecue sauce you mix in with the hamburger. You can make the sauce and even mix up the patties beforehand, and just throw them on the grill when you’re ready to eat. Because my family believes in living life to the fullest, we make them as sliders and serve them on delicious, sweet Hawaiian rolls. Enjoy!
Looking for some comfort food? I am a 40 something year old that has never made a roast. Never say never. I made this last week and shared with family. A huge hit and so easy that it is ALMOST embarrassing. Almost….. The flavor is perfect. Enjoy this wonderful recipe shared by a friend. Bring on Winter!
1 chuck roast (2- 3 pounds)
1/2 package of dry Ranch dressing mix
1 package of Au Jus Gravy mix (I use McCormicks found by the brown gravy)
1/4 cup of water
4-5 peperoncini peppers (full of non-spicy flavors, located near the pickles)
1/4 cup of peperoncini juice from the jar
1/2 stick of butter, pats
fresh baby carrots and mushrooms (optional)
cream of mushroom soup (optional)
Put the water in the bottom of the crockpot, Add the thawed chuck roast. Sprinkle the ranch dressing mix and the Au Jus Gravy mix on top of the roast. Next add the butter pats on top of the roast. Finally add the peperoncini peppers and juice.
Cook for 8 hours on low heat in the crock pot. The final two hours I did add fresh mushrooms and carrots. Once the roast is done, I ladled a cup of the juice (from the bottom of the crockpot) and cooked on the stove with a 1/2 can of cream of mushroom soup. I used a whisk to mix until well heated over medium heat. Gravy perfection!
I am always looking for ways to get my son to eat, and black beans are a favorite. So I adapted this one from All Recipes. The original recipe called for one can of beans and one of corn, as well as two packages of 8-oz cheddar. We just topped ours with cheddar, and they were great!