The slow cooker pot roast made easy! Similar to the Mississippi Pot Roast, it’s perfect for family meals anytime! Roast in a crock pot is a crowd pleaser!
Now my Colorado Pot Roast has more kick and spice and it’s got that tang, too!
Slow Cooker Pot Roast Time
What happens when you don’t have time to do the slow cooker with this Colorado Pot Roast? Well, you use your pressure cooking setting on your multi-cooker or iPot and expedite the process!
The aromas of this slow cooker colorado pot roast will boll you over when you walk through your door! And, what’s the best thing to come home to after a long day’s work? Great aromas!
Roast in a Crock Pot
There’s nothing easier to prepare for a weeknight family meal than roast in a crock pot. Call your appliance a crock pot, slow cooker, multi-cooker, InstaPot. Whatever the nomenclature, the end results will be the same, a delicious melt-in-you-mouth slow cooker pot roast that’s healthy!
Mississippi Pot Roast Recipe
The rage in the pot roast recipe world is the Mississippi pot roast. Yes, mam, it’s great. But this Colorado pot roast boasts flavors and ingredients of the West that give you a slow cooker healthy pot roast recipe. And, my All-American Pot Roast has some distinctive flair!
What makes this slow cooker Colorado pot roast so dang delicious is the simple combination of some great ingredients! You’ve got the two flavor mixtures of a gravy mix and then the added depth of the potato leek soup mix. Then you’re going to get some unique flavors and colors with the roasted grilled Piquillo peppers, and, please feel free to add more than just the twelve ounces! I mean who doesn’t love to get a tasty roasted pepper in every bite!
Piquillo peppers have a thinner flesh than a red bell pepper. Their color is deep red and the taste is mildly tart and sweet. In my opinion, they have more flavor than roasted red bell peppers.
When the piquillo peppers are roasted, they acquire a spicy sweet taste, but not too spicy. If you can’t find piquillo peppers, then use the jarred variety of roasted red bell peppers. These vibrant piquillo peppers are perfect for charcuterie, tapas and mezze dishes as well as throwing in chili and soup recipes.
Slow Cooker Recipes Healthy
Now I love a great pot roast, but I want my pot roast to be healthy. I have several pot roast recipes that can be used in your slow cooker, crock pot, or multi-cooker. Here’s another that I think you’ll like grassfed pale ale beef pot roast and Bourbon Fajita Pork Roast.
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Easy Pot Roast Recipe
I grew up on pot roast in Appalachia. It was a Sunday dinner treat. Mom always bought the chuck roast cut because it was affordable and it cooked up velvety tender and would melt in your mouth. I reckon that’s why I do pot roast recipes with different twists. Here are a few!
Mississippi Pot Roast Tasty
If you’ve tasted the Mississippi Pot Roast, yes sirreeebobby, it’s tasty. This Colorado Pot Roast is equally so and it’s minus the butter. Be sure to have lots of crusty baguette for dipping and sopping because there’s a lot of broth to soak up. Another idea with the broth is to put some in a jar and use it for your next pot of vegetable soup!
Select the High setting on your slow cooker for 8 hours. Add the beef broth, gravy mix, béarnaise mix, Worchestire, salt, pepper and blend well. Add the peppers, onions and beef. Cover and let the meat cook. It should be tender enough to shred after about 8 hours. Let the slow cooker stay on ‘Warm’ after cooking. You can fast-track the cooking of this pot roast. Use a multi-cooker. Set it at the [Meat] setting (pressure cooking) for 75 minutes. Roasted Piquillo peppers can be substituted for roasted red peppers. I've done it both ways, and love both!
Select the High setting on your slow cooker for 8 hours.
Add the beef broth, gravy mix, béarnaise mix, Worchestire, salt, pepper and blend well. Add the peppers, onions and beef.
Cover and let the meat cook. It should be tender enough to shred after about 8 hours.
Let the slow cooker stay on ‘Warm’ after cooking.
You can fast-track the cooking of this pot roast. Use a multi-cooker. Set it at the [Meat] setting (pressure cooking) for 75 minutes.
Roasted Piquillo peppers can be substituted for roasted red peppers. I've done it both ways, and love both!