Does it get any better than pot roast for dinner on a chilly autumn day? This recipe couldn’t be any simpler. It takes about 15 minutes to prepare in the morning. Then, just “set it and forget it.” You’ll have a delicious dinner waiting for you and your family to eat. For a low-carb option, you can substitute parsnips for the potatoes.
3lb chuck roast
5 large potatoes (I use red or yellow because the skins are thinner and don’t need to be peeled)
2 cups baby carrots
1 large onion
1½ teaspoons salt
1 teaspoon black pepper
12oz jar mild banana pepper rings
Peel and cut onion into large chunks. Wash potatoes, remove any eyes, and cut into large chunks. Put onions, potatoes, and carrots into crockpot and sprinkle half the salt over the vegetables. Then, place the roast on top, and pour the jar of banana peppers over the roast. Add the remaining spices, and cover. Cook on high for 4-6 hours or on low for 8-10 hours. The meat becomes more tender and flavorful the longer it cooks.