I just love crock pot meals! This one has to be my favorite so far!
I have never strayed away from the traditional roast recipe with potatoes and carrots. I saw this recipe and had to try it! I was skeptical at first because of the ingredients. Who would think that all of these flavors combined would create such a wonderful tasting dish?
The original recipe can be found at Little Dairy on the Prairie.
Banana Pepper Roast
- Rump Roast
- Packet of Ranch Dressing
- Packet of Au Jus
- 1/2 c. Butter (I would recommend cutting it back to 1/4 c.)
- 1 c. Sweet Banana Wax Pepper Juice
- 9 Sweet Banana Wax Peppers
Empty Au Jus and Ranch Dressing packets into a bowl. Use a spoon to mix them together evenly.
Remove the meat from its packaging and place it on a paper plate (I would recommend a Chinet plate). Pour the dressing/Au Jus mixture onto the roast and use your hands to rub it all over. Make sure to cover all surfaces of the roast. Put excess spices to the side for later use.
Measure out 1 c. of juice from the Sweet Banana Wax Pepper jar. If you do not have enough juice, use a spoon to press down on the peppers. Repeat several times until you have obtained 1 cup. Drizzle liquid all over the top of the roast.
Pour excess spices evenly onto exposed surface of the meat.
Slice the stick of butter into several pieces and place on the roast.
Cook on low for 7-8 hours. I had to cook on high because my crock pot is an older model.
I recommend serving with mashed potatoes and green beans. Enjoy!