MISSISSIPPI ROAST CROCK POT RECIPE RECIPES

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MISSISSIPPI ROAST (CROCKPOT) RECIPE - FOOD.COM



Mississippi Roast (Crockpot) Recipe - Food.com image

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!

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours

Yield 4-6 serving(s)

Number Of Ingredients 6

4 lbs chuck roast
1 (1 ounce) envelope ranch dressing mix
1 (1 1/4 ounce) envelope au jus mix
1/2 cup butter
4 -5 pepperoncini peppers
fresh ground pepper, to taste

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, FatContent 51.5, SaturatedFatContent 27.1, CholesterolContent 360.7, SodiumContent 2453, CarbohydrateContent 9.3, FiberContent 0.9, SugarContent 2.4, ProteinContent 97.6

CROCK POT TURKEY BREAST | TURKEY POT ROAST RECIPE | FOO…



Crock Pot Turkey Breast | Turkey Pot Roast Recipe | Foo… image

Provided by Food Network Kitchen

Total Time 7 hours 30 minutes

Prep Time 30 minutes

Cook Time 7 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup all-purpose flour
1 tablespoon chopped fresh thyme, plus a few sprigs
2 teaspoons paprika
2 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
1 4-pound bone-in turkey breast
3/4 cup dry white wine
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley
2 bay leaves
4 carrots, cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
1 small onion, halved and sliced
2 small russet potatoes (about 1 pound), thinly sliced

Steps:

  • Combine 1/4 cup flour, the chopped thyme, paprika, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Rub all over the turkey, then transfer to a 6-quart slow cooker.
  • Combine the remaining 1/4 cup flour, the wine, tomato paste, Worcestershire sauce, 1 tablespoon parsley and the bay leaves in a medium bowl. Scatter the carrots, celery, onion, potatoes and thyme sprigs over and around the turkey in the slow cooker. Pour in the wine mixture, then cover and cook on low, 7 hours.
  • Transfer the turkey to a cutting board. Skim off the fat from the gravy in the slow cooker and discard the bay leaves. Stir in the remaining 1 tablespoon parsley and season with salt and pepper. Slice the turkey and serve with the vegetables and gravy.

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