Fem365: Fitness. Food. Femininity.
Are you day-tripping this weekend? If so, this is a super-easy meal that you can put in the slow cooker right after breakfast and dinner will be ready when you get home. Three ingredients… That’s all! Isn’t that amazing? We served ours with roasted veggies alongside, so I guess that adds a few more ingredients… But if you don’t have time for roasted veggies you don’t need ‘em. This recipe is a meal in itself.
- 1.5-2 pound chuck roast
- 1 jar “deli-sliced” peperoncinis
- 1 huge yam, or 2 small yams (as you can see in the photo, we used 1 huge yam)
Place roast in slow cooker. Unscrew lid from peperoncini jar. Dump in peperoncinis + the liquid in the jar. Wash your yam(s) thoroughly and cut in half. Place yams, cut-side down, on top of meat and peperoncinis. Put lid on slow cooker and cook on low for approximately 8 hours or medium for approximately 6 hours. ***Note: All slow cookers are different, so use your own judgment when considering the cook time for YOUR device! Mine, for example, cooks VERY slowly. I had mine on medium for 8 hours, and the meat was fall-apart perfect (and fully cooked). But for some slow cookers, 8 hours would be far too long on medium.