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Crock pot beef roast
Posted on 12/28/21 at 7:05 pm
Posted on 12/28/21 at 7:05 pm
Looking for something using beef stock. Simple too. Thanks
Posted on 12/28/21 at 7:17 pm to JBM210
I don’t know if it can get more simple. Season it, add veggies if you want, hit the on button. Turn it off when the meat falls apart… it will even make its own stock with a little water, you don’t even need beef stock
This post was edited on 12/28/21 at 7:32 pm
Posted on 12/28/21 at 7:19 pm to DaBeerz
If you wanna get fancy throw some rough chopped carrots, potatoes, and onions in there with it.
It you wanna get super fancy, hard sear the roast on all sides first.
It you wanna get super fancy, hard sear the roast on all sides first.
Posted on 12/28/21 at 7:36 pm to JBM210
From - Life In The Lofthouse
**Something you can try one day**
**Something you can try one day**
Posted on 12/28/21 at 7:48 pm to AllyBlues
I second Mississippi Roast
1 (3-4 pounds) chuck roast
1 packet ranch dressing mix
1 packet gravy mix
1/4 cup butter
4-5 pepperoncini peppers
Put it all in the crockpot and turn it to 8 hours. That’s it. Put the gravy and ranch mixes in dry.
1 (3-4 pounds) chuck roast
1 packet ranch dressing mix
1 packet gravy mix
1/4 cup butter
4-5 pepperoncini peppers
Put it all in the crockpot and turn it to 8 hours. That’s it. Put the gravy and ranch mixes in dry.
Posted on 12/28/21 at 7:52 pm to JBM210
After reading about it on this board I tried the Mississippi pot roast. You can add or subtract whatever you want, but the concept is simple.
Brown a nice roast, slice an onion.
Put onion on bottom and put the roast on top.
Packet of brown gravy mix, packet of ranch dressing mix sprinkled on top.
You don’t need to add any liquid.
Most recipes call for a stick of butter, but I find that to be overkill.
Cook on low for 8 hrs. It will be fall apart and have plenty of juice. You can take off the juice and thicken with a roux or slurry for gravy.
I always turned up my nose at this method until I tried it. Now I won’t go back. Works well with a pork roast or shoulder, too.
Brown a nice roast, slice an onion.
Put onion on bottom and put the roast on top.
Packet of brown gravy mix, packet of ranch dressing mix sprinkled on top.
You don’t need to add any liquid.
Most recipes call for a stick of butter, but I find that to be overkill.
Cook on low for 8 hrs. It will be fall apart and have plenty of juice. You can take off the juice and thicken with a roux or slurry for gravy.
I always turned up my nose at this method until I tried it. Now I won’t go back. Works well with a pork roast or shoulder, too.
Posted on 12/28/21 at 8:59 pm to Chipand2Putts
The Mississippi roast sounds good. Do you guys ever add potatoes and carrots, and if so, at what point?
Posted on 12/28/21 at 9:58 pm to JBM210
I usually slice an onion and add a couple cans of mushrooms on the bottom, then season with dry ranch dressing, garlic, salt, pepper, and sometimes a bit of crushed red pepper. No liquid necessary. At the end, pull the meat out and add a little corn starch to thicken.
I do the same thing with chicken breasts and it’s great, too
I do the same thing with chicken breasts and it’s great, too
Posted on 12/28/21 at 11:44 pm to DaBeerz
quote:
it will even make its own stock with a little water, you don’t even need beef stock
A hearty rich Stout beer makes for a good liquid in a crock pot roast instead of broth or water also.
Posted on 12/28/21 at 11:52 pm to SpotCheckBilly
quote:
The Mississippi roast sounds good. Do you guys ever add potatoes and carrots, and if so, at what point?
I throw a pound of baby carrots and a pound of baby red potatoes in and spread them around the sides of the roast before adding all the seasonings.
I have also never seen the recipe with brown gravy mix.
The one I always used has a packet of Lipton Onion Soup mix instead of brown gravy mix.
I have always just started with whatever recipe sounded good, made it following the recipe first, then looked for feedback on how to tweak it from the people I fed and my own opinion.
Next time, make subtle changes, and so on, till you dial in what you and your family like.
Have some fun and be creative with it.
Posted on 12/29/21 at 12:02 am to Ed Osteen
I love how Rednecks just shout ingredients from the sky. “Powdered Ranch”, got damn must sound like Prime Rib, just cheaper. Yeehaw!
Posted on 12/29/21 at 12:19 am to Prosecuted Collins
quote:
love how Rednecks just shout ingredients from the sky. “Powdered Ranch”,
Yeah, you’re right- we should just stick to salt, pepper and garlic powder. No need for different flavors
What’s your recommendation for a crock pot roast? Or is a crock pot beneath you?
Posted on 12/29/21 at 12:22 am to LSUGUMBO
Nah I love a good Mississippi roast my man. Was just responding to that single Hail Mary response in line with my comment. All my favorite cooks have used a short cut here or there, but my Dad may beat you if you accused him of it.
This post was edited on 12/29/21 at 9:52 am
Posted on 12/29/21 at 12:30 am to Prosecuted Collins
Oh ok- I take back what I said then. I missed the response as if dry ranch is the end all of roast seasoning. Carry on 
Posted on 12/29/21 at 7:22 am to JBM210
I like to season it and brown it first in my black iron skillet to get a good crust on it; then deglaze the skillet and pour those juices in the crock pot.
Posted on 12/29/21 at 7:33 am to JBM210
I like to do a can of cream of mushroom, onion soup mix, and
a little water.
a little water.
Posted on 12/29/21 at 8:01 am to SixthAndBarone
I substitute lipton onion soup mix instead of the ranch packet. Delish.
Posted on 12/29/21 at 8:06 am to LSUGUMBO
quote:
Yeah, you’re right- we should just stick to salt, pepper and garlic powder. No need for different flavors
What’s your recommendation for a crock pot roast? Or is a crock pot beneath you?
I think he was referring to OP asking for a recipe and someone replying “powdered ranch”, which is not a recipe
I don’t think he was knocking powdered ranch as a product.
Edit - Damn I really need to read all replies first. Sorry. Lol.
This post was edited on 12/29/21 at 8:07 am
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