I have heard of this recipe before and have seen it on Pinterest, but I’ve never made it. Our fellow Girl Camper, Lynn Butler came over to the campground Thursday morning toting a crockpot. She set it up in her camper and went off to work for the day. When she came back at supper time and opened the door to her camper, the most wonderful aroma came wafting out over us and we fairly swooned!
But first, I have to tell you a little about Lynn. You don’t often see RV Dealerships owned by women and Setzer’s is second generation women owned. Lynn’s mom started it all and Lynn took it over when her mom retired. Now she is grooming her own daughter to hopefully take it over when she hangs up her clipboard and decides it’s more fun to camp.
I was very impressed by the entire operation at Setzer’s and they have a wonderful inventory. One thing I didn’t know before…they have an RV Flea Market in April where you can bring your extra camping gear and even your own trailer to sell. I hear it’s a hoot and I can’t wait to go next spring!
Speaking of hoots…the owls were really active at Beech Fork State Park Wednesday and Thursday nights when we were there. The nights are getting so nice a cool and I slept with the windows open so I could hear the hooty hoots. SO relaxing!
Now, back to the recipe for the pot roast…
Chuck Roast, Olive or Vegetable Oil, Salt & Pepper, Ranch Dressing Mix, Dry Onion Soup Mix, Real Salted Butter, Pepperoncini Peppers
Pat your chuck roast dry with paper towels. Season it with a little salt and pepper and sear it on each side in a little olive or vegetable oil in a hot skillet till it’s nice and brown. Transfer the meat to your slow cooker, sprinkle with the packets of dry ranch dressing and onion soup mixes, and top with a stick of butter. Then place your peppers on and around the roast. Put your lid on and cook for eight hours on low. You don’t add any liquid with this roast! All those yummy juices come from the meat (and that delicious butter!)
The meat was incredibly tender and juicy but I would have to say it was a bit too salty for me. You could really cut the salt by using low sodium versions of the ingredients.
There is nothing more fun than getting out in a camper with a bunch of gals who love it as much as I do!
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“Give us this day our daily bread.”
Matthew 6:11 KJV
I tried that recipe a couple years ago and agree that it is too salty but give this one a try. Still cook in crockpot ad a can of Campbell cream of mushroom soup and a can of Campbell French onion soup. Turn crockpot on to low. This is delicious
That’s the one Mr. Virgo made all the time!!! ❤️
The version I use for this recipe doesn’t call for any additional salt. I mix the ranch dressing mix with a packet of au jus mix,then sprinkle this over the roast. Place the stick of butter on top and the peppers around the roast…delicious!
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??? Thanks for the shout out! BTW, you don’t have to brown the meat! Last night, my sister and brother-in-law arrived from Hilton Head with my parents about dinner time. I cut up the leftover meat, added a lot of fresh mushrooms and some sour cream, and served the mixture over noodles! Beef Stroganoff! Great spending time with you this week! P.S. I already know that camping is more fun than working! Someday…..
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Sounds yummy, though Beef chuck is so expensive now (remember our young married days when it was always the cheapest roast in the case?) I use pork shoulder, either whole or as chops, and add whole spices (Mexican oregano, fresh grd. pepper, basil, celery seed, sea salt) and fresh bay leaf, onions and garlic, an orange cut in half, plus some smoked jalepeños and maybe a Guajillo pepper, and a dash of plain cocoa. Cook overnight covered in the oven at 215. Remove meat, skim off fat and reduce juices and serve over tiny fresh corn tortillas with plenty of chopped green onions and fresh cilantro. Its a mashup of Mexican dish, Pibil, but soooooo good, and not loaded with preservatives and salt. No butter needed. Makes great enchilada filling.
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Sue, that sounds delicious! Ginny I am so happy you are enjoying yourself. One day soon for my husband and I to get to camp more!
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This sounds delicious! I can’t wait to try it!