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Slow Cooker Minnesota Pot Roast

Every fall the Test Kitchen is tasked with creating a new pot roast recipe for the blog. Pot roast cooks to perfection in Hamilton Beach® slow cookers and is a staple cold-weather meal. From the viral favorite Mississippi roast to festive holiday pot roast, you can find a variety of tasty roast recipes on the blog. This slow cooker Minnesota pot roast is a new creation that’s close to home for the Test Kitchen manager, Pat Schweitzer.

Slow Cooker Minnesota Pot Roast

Yield: Serves 6-8
Author: Hamilton Beach Test Kitchen

Ingredients

  • 1 (3-pound) beef chuck pot roast
  • 1 tablespoon steak seasoning blend
  • 1 large onion, cut in wedges
  • 6 large carrots, peeled and cut in pieces
  • 1 jar (12 ounces) hot or mild sliced banana peppers

Instructions

  1. Place chuck roast in a slow cooker crock. Sprinkle with steak seasoning.
  2. Arrange onions and carrots around roast. Pour banana peppers with juice over roast and vegetables.
  3. Cover slow cooker and cook on HIGH for 4 ½ to 5 hours or LOW for 6 to 8 hours.

Notes

Test Kitchen Tip: To make sliders, eliminate carrots. Remove roast to a cutting board to shred. Add enough drippings and peppers to moisten. Serve in slider rolls.

Pat is from Minnesota, and while this recipe doesn’t scream Midwest like the famous “hot dish” might, she makes it often and it’s become a family favorite over the years.

If you’re familiar with Mississippi Roast, this pot roast recipe might look familiar. Like in Mississippi Roast, Pat throws in banana peppers to add a little extra color, texture, and flavor to this delicious roast. In Mississippi roast recipes you’ll often see banana peppers or pepperoncini peppers thrown into the mix.

But Pat says her secret ingredient is steak seasoning. It adds plenty of flavor and a nice kick to the meat.

To make Minnesota pot roast, place chuck roast in the slow cooker crock and sprinkle with a generous amount of steak seasoning (Pat recommends using Montreal steak seasoning – it’s a staple in her kitchen). Arrange onions and carrots around the roast, then pour a jar of banana peppers (with the juice) over the meat and veggies.

Cover the slow cooker and cook on HIGH for 41/2 to 5 hours and or LOW for 6 to 8 hours.

Serve this fall-apart roast with mashed potatoes for a stick-to-your-bones family supper or eliminate the carrots in the recipe and use the meat, onions, and peppers to build a tasty gameday sliders.

Other Test Kitchen recipes to try: 

https://blog.hamiltonbeach.com/slow-cooker-balsamic-chicken/

https://blog.hamiltonbeach.com/stuffed-dijon-chicken-sheet-pan-supper/

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Comments

  1. I looked at the Minnesota Pot Roast. I am a native of MN. I have never in 50 years of cooking seen that recipe considered a MN recipe. MN never would have put banana peppers on pot roast. That would be a recent addition and not usual. MN pot roast has pot, carrots, and onions. Sometimes worstishire sauce, and/or beef broth over top.

  2. This message asks one generic question. The pot roast in not an issue but I do agree with the
    MN native, eliminate the peppers. If that is a preference then don’t. Either way good eating.
    My question (this does not only apply herein, but to all writers everywhere, that don’t pay attention
    to their grammar or spelling.) Why don’t you learn to edit properly your own writings?
    IE: Under the picture above; …use the meat, onions, and peppers to build a tasty gameday sliders.
    Did you mean ONE slider? The a indicates one. Or do you mean several sliders, using the ‘S’?
    Singular or plural, which letter has to go. the a or the s?
    These mistakes makes reading your notes difficult and are weak (bad) examples for others.

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