Weekend Crockpot Mississippi Roast Food
MISSISSIPPI ROAST (CROCKPOT)
I am putting this here for safe-keeping, it looks great! From the gal who posted this recipe on the site called Sweet Tea and Cornbread: "I used a mixture of jalapeno and pepperoncini peppers. I like the pepper rings because they disintegrate in the cooking process and just become part of the gravy. Don't leave these out though, because they really add flavor to this. If you don't use too many, they don't even add noticeable heat. The butter is what makes the gravy in this soooo good!
Provided by Scoutie
Categories Meat
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spray your slow cooker with nonstick spray.
- Place roast in the slow cooker and sprinkle with a little black pepper and a little seasoned salt.
- Sprinkle the top with the ranch dressing mix and the au jus mix.
- Place peppers on top of mixes.
- Add the stick of butter on top.
- Set your slow cooker to 8 hours and forget it.
- You do not add any additional water to this.
- Served with mashed potatoes, but you could serve with egg noodles.
Nutrition Facts : Calories 881.5, Fat 51.5, SaturatedFat 27.1, Cholesterol 360.7, Sodium 2453, Carbohydrate 9.3, Fiber 0.9, Sugar 2.4, Protein 97.6
CROCK POT MISSISSIPPI POT ROAST
A coworker made this for a potluck, and it was the most buttery deliciousness ever. He swears it's the Kerry Gold Garlic Butter he used. This was hard to stop eating.
Provided by AmyZoe
Categories Roast
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat up a large skillet on high.
- Add oil to hot skillet. You want it really hot to brown or sear the beef quickly. (My coworker skipped this part and just put in crockpot).
- Take a paper towel and make sure you dry both sides of the pot roast.
- Season with a little bit of salt and pepper.
- Once the skillet is nice and hot, add the roast.
- Allow the roast to cook for about 2 to 3 minutes or until it is golden brown.
- Using tongs, flip the meat over and sear the other side of the roast for another 2 to 3 minutes.
- Transfer meat to slow cooker.
- Sprinkle packets of dry ranch dressing and onion soup mix over pot roast.
- Top with a stick of butter and place peppers on and around roast.
- Cover and cook on low for 8 hours.
- Take 2 forks and begin shredding the meat. (My coworker said the meat had already fallen off and didn't need any shredding).
- Serve with mashed potatoes.
Nutrition Facts : Calories 527.2, Fat 33.7, SaturatedFat 16.5, Cholesterol 190.3, Sodium 1840, Carbohydrate 8.8, Fiber 1.6, Sugar 3.5, Protein 49.3
MISSISSIPPI POT ROAST
Provided by Food Network
Categories main-dish
Time 8h5m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.
CROCK POT MISSISSIPPI POT ROAST
This is the BEST Mississippi Pot Roast recipe! Made in the slow cooker, it is ultra tender, extra juicy, and full of rich beefy flavor. All of that with only 5 ingredients and 5 minutes of prep!
Provided by Kimber
Categories Dinner
Time 6h5m
Number Of Ingredients 5
Steps:
- Add chuck roast to cork pot.
- Cover roast with ranch mix, au jus mix, and pressed garlic.
- Add all of the pepperoncini peppers on top and around the roast, Pour 1/2 cup of the juices from the jar over the top and discard the rest.
- Cook on low for 6-8 hours or until the roast is tender and easily pulls apart.
- Pull roast apart. Mix pulled roast back into the juices. Serve warm over mashed potatoes, on sub rolls, or over rice.
Nutrition Facts : Calories 320 kcal, Carbohydrate 3 g, Protein 33 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 153 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
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- Add the au jus mix, ranch mix, butter and peppers around the roast. (If you cook the roast with other vegetables, you need to add them first and then place the beef on top).
- Cover the slow cooker. Cook on low setting for 8 hours, or high for 4-5 hours, or until the meat is tender and falling apart.
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- Heat a large pan or dutch oven over medium high heat for 5 minutes. Add oil to the pan, allowing it to heat for 1-2 minutes before carefully adding the meat to the pan. Sear each side and edge of the meat until golden brown, about 3-5 minutes per side.
- Turn a 6-quart slow cooker on low and add butter. Once butter has melted, and half of the ranch seasoning and half of the au jus seasoning to crockpot once butter has melted and let the seasonings bloom for 2-3 minutes.
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