Slow Cooker Beef Roast with Pickled Jalapeno Sour Cream

Slow Cooker Beef Roast with Pickled Jalapeno Sour Cream

This recipe inspired from Joanna Gaines cookbook called "Magnolia Table". The reason it's inspired and not completely the same is I used a roast and not a beef tenderloin, they are hard to find and expensive. I also put mine in the slow cooker instead of cooking it low and slow in the oven because I didn't want to heat up the house and also because I realized I forgot to marinate it for 24 hours. This is a little bit spicy but probably one of the best roasts I have ever had. I served it with some roasted sweet potatoes that were also super delicious dipped in the sauce. 

Ingredients

Beef

1/2 cup soy sauce

1/2 cup Worcestershire sauce

1/4 cup brine from pickled jalapenos

2 Tbsp Montreal steak seasoning

3-4 lb beef roast

2 Tbsp salted butter

Pickled Jalapeno Sour Cream

2 cups sour cream 

3 Tbsp pickled jalapenos-drained and chopped

Salt & Pepper

Directions

Prepare the sour cream by mixing all the ingredients in a bowl. Cover and refrigerate for at least an hour or the day before. To make the beef add the soy sauce, Worcestershire sauce and brine to the crockpot. Add the roast and sprinkle with the steak seasoning. Top with the butter. Cook on low for at least 8 hours. Remove from crockpot when ready and serve it with a dollop of the pickled jalapeno sour cream.