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.
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: