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Posted on 12/29/21 at 8:26 am to Tigre85
quote:
I do the same , if your looking for a Change do it with oxtails . Used to be cheap , not so much anymore . I love them .
Sounds good. Tails and tongues are two of the best tasting parts of a cow -- and they both used to be cheap.
Posted on 12/29/21 at 1:33 pm to Prosecuted Collins
quote:
I love how Rednecks just shout ingredients from the sky. “Powdered Ranch”, got damn must sound like Prime Rib, just cheaper. Yeehaw!
This post was edited on 12/29/21 at 1:37 pm
Posted on 12/29/21 at 2:09 pm to Chipand2Putts
quote:
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.
I do the exact same thing except in addition to an onion I also add mushrooms
Posted on 12/29/21 at 2:31 pm to jchamil
And pepperoncini peppers.
Posted on 12/29/21 at 2:44 pm to AlxTgr
Yeah, those are a must, I missed that his MS Pot Roast recipe didn't include them. We made it once when my wife forgot the peppers, and it was noticeable not as good
Posted on 12/29/21 at 2:50 pm to JBM210
I have two different ones, depending on what we want.
1) Before you go to bed, Season the roast, put in crock pot on low, with the contents of two lipton beefy onion envelopes and a cup of water. Around 7-8 am, add in some cut up potatoes and a bag of baby carrots and a third beefy onion packet (and some cut up slices of onion if you want). Ready by 3-4 pm. Serve over rice.
2) Season the roast, put in crock pot with a jar of beef gravy and half a bottle of Italian dressing. Cook on low 6-8 hours. Serve over mashed potatoes, have some peas as well. .
1) Before you go to bed, Season the roast, put in crock pot on low, with the contents of two lipton beefy onion envelopes and a cup of water. Around 7-8 am, add in some cut up potatoes and a bag of baby carrots and a third beefy onion packet (and some cut up slices of onion if you want). Ready by 3-4 pm. Serve over rice.
2) Season the roast, put in crock pot with a jar of beef gravy and half a bottle of Italian dressing. Cook on low 6-8 hours. Serve over mashed potatoes, have some peas as well. .
Posted on 12/29/21 at 2:54 pm to LSUFanHouston
quote:
1) Before you go to bed, Season the roast, put in crock pot on low, with the contents of two lipton beefy onion envelopes and a cup of water. Around 7-8 am, add in some cut up potatoes and a bag of baby carrots and a third beefy onion packet (and some cut up slices of onion if you want). Ready by 3-4 pm.
How big of a roast do you cook? Mine go from frozen to falling apart in about 6 hours or so, and they're usually 3-4 lbs.
Posted on 12/29/21 at 3:17 pm to LSUGUMBO
quote:
How big of a roast do you cook? Mine go from frozen to falling apart in about 6 hours or so, and they're usually 3-4 lbs.
Usual around 5 lbs. When I add the potatoes and carrots, it's still pretty solid.
Posted on 12/29/21 at 3:25 pm to Prosecuted Collins
Carrots
Posted on 12/29/21 at 3:38 pm to jvargas
quote:
I substitute lipton onion soup mix instead of the ranch packet. Delish.
Same here. I'll put that roast up against anyones.
Posted on 12/29/21 at 4:06 pm to JBM210
Beef tastes great with just salt and pepper.
I take a chuck roast and stuff garlic cloves in it. I salt it 24hrs in advance and only season with pepper. I can take or leave the searing, I don't think it makes a big difference after slow cooking.
With a couple hours left I pile on potatoes and I season those with onion and garlic powder.
I make my gravy separate from the meat, beefy onion soup mix, beef broth, salt, pepper and cornstarch.
I take a chuck roast and stuff garlic cloves in it. I salt it 24hrs in advance and only season with pepper. I can take or leave the searing, I don't think it makes a big difference after slow cooking.
With a couple hours left I pile on potatoes and I season those with onion and garlic powder.
I make my gravy separate from the meat, beefy onion soup mix, beef broth, salt, pepper and cornstarch.
Posted on 12/29/21 at 10:01 pm to JBM210
Just throw in with taters and veggies and dry onion soup mix and some water. Cook low and slow for 5 hours or more.
Posted on 12/30/21 at 9:39 am to JBM210
Years ago someone posted a recipe using a can of tomato soup, can of beef broth, French onion soup packet and mix well. Pierce the roast and stuff with garlic cloves.. and then liberally coat the roast with black pepper. Slow cook on the longest setting, mine is 10hrs. Comes out fantastic.
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