Recipe Wednesday - "2-in-1 Roast"

Hello all!! Half-way through the week can I hear a "what, what!!!"?? Hope it's been good so far. Today’s recipe isn’t from Pinterest. It came from “let’s see what would happen if I combine 2 different roast ideas…” The results turns out scrumptious.

Typical roasts involve various seasonings and vegetables. I usually add potatoes, onions, celery, onions, cilantro, and sometimes a bit of tomato. I have another roast I like to make that is pepperoncini, basil, and……. Butter.

(I don’t use too much butter when I make this roast for my family because hello, unwelcomed heart attack. However, when I make it for my Nanny fam I add close to a stick….. it’s disgusting but they like it like that. I’ve taste tested it and when you chomp melted butter swirls through your mouth. Uh. The thought alone is making me gag. But if that's how you like it, butter up!!)

So when I made the roast of topic today I threw in a little of each of these meaty meals. Here’s what you’ll need:

• A roast. (Pork or beef I’ve done both. Equally great and the choice depends on your mood.)
• 1 Cup Baby Carrots
• 4-5 cut into quarters Red Potatoes
• 7-8 Perpperocini (I get the jarred ones.)
• 2 Tablespoons Butter
• ½ Cup water
• Basil, Seasoning salt, pepper, garlic powder, and onion powder for taste.

Directions are:

• Cut up the potatoes.
• Throw the roast in the Crockpot and pour the water over it.
• Circle the roast with the potatoes, carrots, and pepperoncini. If you’re extra risky poured in a little of the pepperoncini juice.
• Sprinkle all your seasonings over.
• Let it cook for 6 hours on low.

This was the last roast I made ready to be dished out…

Mmmmm, nummers.

I like to serve with white rice and some rolls but feel free to add your own flair and let me know how it turns out.