When it’s done, it will be fall apart tender.  I like to serve this with mashed potatoes and a fresh vegetable.  You can also serve it with rice or with new potatoes and carrots like a traditional roast.  It would be awesome on top of bread or toast for a tasty open-faced sandwich or as a French dip with some of the juice on the side.  It’s even good enough to eat alone with a side salad and/or fresh green beans for a low carb meal.

You do not need to add water to the crock pot.  The roast, butter, and peppers will make their own juice, and the juice is magical.  It does have just a little spice, but it is very mild, even with the 9 or 10 peppers I like to use.  You get more of the flavor of the pepper versus the spice when you use them whole like this.  As with any other pepper, the real spice is in the seeds.  Trust me, don’t skip them.  They really add something special to this recipe.  You can find them in the pickle section at the grocery store.

I need to say that I do not take credit for the creation of this recipe in any way.  Even after some research, I have no idea where this originated or who the creator is.  Whomever it may be, I would like to give them a hug.

This is a set it and forget it type of recipe.  Start it in the morning before work, and it will be ready when you get home.

Click here for an awesome leftover recipe for this roast: Pot Roast and Gouda French Dip