Rule #17: Delicious can be easy.
This is hands-down one of my favorite slow cooker recipes to date! It’s a literal dump-and-go recipe that needs less than 10 ingredients + 10 hours. I call it Slow Cooker Supreme Roast because while it cooks, it almost smells like a supreme pizza. Think about the flavors of zesty pepperoncinis with hearty tomatoes, beef, and mushrooms finished off with the deep flavors of Italian seasoning. Garnish it with your favorite cheese (mine is goat cheese) and you’ve got a hearty, delicious meal that takes almost no effort.
Here are the players in our Slow Cooker Super Bowl:
Kosher salt + pepperoncinis + beef stock + diced tomatoes + pepper + Italian seasoning + mushrooms + garlic + chuck roast
First, dump the jar of pepperoncinis into the bottom of the slow cooker.
Lay the hunky roast on top.
Sprinkle with Italian seasoning, salt, and pepper.
Throw in the garlic + mushrooms.
Pour on the diced tomatoes + beef stock.
Cover and cook on low for at least 8 hours and up to 10.
I gave some to Corey to see what the toddler opinion would be. He absolutely LOVED it! He actually ate the roast before finishing his tomatoes (oddly his favorite thing right now). He even liked the goat cheese garnish! I think I’m giving him some too-expensive tastes for a two-year-old. This may come back to haunt me.
I garnished with goat cheese because I thought, “What do I like on my pizza?!” and the answer would be allllll the mushrooms + goat cheese. Jon Boy prefers Parmesan, and I can also see some feta cheese being delicious sprinkled all over this savory, hearty dish. As the cheese melts into the sauce, you get an unbelievably creamy sauce to go with your tender roast. It’s deceivingly delicious: you’ll swear you spent hours roasting and basting when in fact you threw this in the ole Crock Pot while you were sipping your coffee with rollers in your hair (was that too 80’s of me to say?).
Slow Cooker Supreme Roast
16-oz. jar pepperoncinis (juice + peppers) – if you don’t like heat, just add 1/2 the jar
2 lb. beef chuck roast (or larger)
1 tbs. Italian seasoning
1 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
5 cloves garlic
16 oz. sliced baby bella mushrooms (or white button)
1 14.5-oz. can diced tomatoes
2 cups beef stock
Pour the pepperoncinis into the bottom of a slow cooker. Lay roast on top and sprinkle with Italian seasoning, salt, and pepper. Place garlic cloves and mushrooms around an on top of the roast. Pour tomatoes and beef stock over the roast. Cook on low for at least 8 hours and up to 10.
Serve over egg noodles, rice, or pasta.
Garnish with goat cheese, Parmesan cheese, feta cheese, or sour cream.