By Brenda Storch, Messianic Rebbetzin of The Tabernacle
INGREDIENTS
¾ cup Hidden Valley® Sweet Chili Ranch dressing
¼ cup water
2 unpeeled russet potatoes cut into 1-inch cubes
½ cup onions chopped
1 pound boneless chuck roast cut into 2-inch cubes
1 (28 oz.) can baked beans in BBQ sauce
salt and pepper, to taste
PREPARATION
In a small bowl combine ½ cup Hidden Valley® Sweet Chili Ranch dressing and water. Whisk to combine. Set aside.
In a slow cooker, spread potatoes and onions on bottom. Add beef. Pour baked beans over beef. Pour mixture of Sweet Chili Ranch dressing and water over beans.
Cover and cook on high for 4 hours.
Stir in ¼ cup Hidden Valley® Sweet Chili Ranch dressing before serving.
Season with salt and pepper to taste & Serve.
Tip: Garnish with grated cheddar cheese, chopped green onions or sour cream. For a sweeter flavor, add ½ cup KC Masterpiece® Original Barbecue Sauce.
