Mississippi Pot Roast

In 2020 when the world was waking back up, my youngest got a job at Dick's Sporting Goods.  He loved working there, and even became the Team Lead for both the Hunting and Archery, and Outdoor Sports departments.  But alas, college classes got in the way.  The Admin told him about Mississippi Pot Roast, so he insisted I make some.

Some people like to add extra ingredients but this version only has the five basic ingredients, making it a true Mississippi Pot Roast.  Cooked in the slow cooker the flavors meld perfectly to the best pot roast you will ever have.  Once you have this pot roast, other pot roasts won't be as appealing.

Mississippi Pot Roast

Ingredients:

        1 (3-4 lb) Chuck Roast
        1 packet Ranch Dressing Mix (One packet of dry ranch seasoning is equal to  

           approximately 3 tablespoons of seasoning.)
        1 packet Au Jus Mix (or use my Au Jus recipe below)
        1/4 cup Butter, sliced
        4-5 Pepperoncini Peppers (with a splash of brine for added flavor)

Directions:

1. Heat Olive Oil in skillet.
2. Brown roast on both sides, for a bit of extra caramelized flavor.
3. Place roast in the slow cooker.
4. Sprinkle the top with the ranch dressing mix and au jus mix.
5. Place peppers on top of the mixes.
6. Add the butter slices.
7. Cook over low for 8 hours.
8. Serve with favorite vegetables, and pasta, rice or potatoes.

Notes:

The small amount of brine is all of the liquid you need to add to this recipe. It will make enough of it's own.
Add carrots and potatoes with 1 1/2 hours left, if desired.

Makes 8 servings.



Au Jus Recipe:

Ingredients:

    12 Beef Bouillon Cubes (or 4 Tbls granules)
    4 tsp Onion Powder
    2 tsp Parsley
    1/4 tsp Black Pepper
    1/4 tsp Garlic Powder
    4 Tbls Cornstarch


Directions:

1. Blend all ingredients in blender for 30 seconds until completely ground, and combined.
2. Store in airtight container or Ziploc bag.

To Make Au Jus:

1. Measure 4 1/2 tsp into a small saucepan.
2. Whisk with 2 C Water over medium heat 15 minutes until bubbly, and thickened.

To Use As Seasoning:

1. Measure 4 1/2 tsp to equal 1 package Au Jus mix.

Makes 12 servings.

Enjoy!

            Ingrid

Tracy's Crockpot Macaroni and Cheese

I first got this Macaroni and Cheese during a football game at my children's school. One of the mom's always brought some in, and it went fast. She was kind enough to give me the recipe as we were packing up. I've made it several times for my family and decided to share it here. 

Tracy's Crockpot Macaroni and Cheese

Ingredients:

        3 cups Dry Elbow Macaroni

        2 2/3 cups Half & Half

        15 oz Cheddar Cheese Soup

        3 Tbls Cold Cut Butter

        3 cups Cheese of your choice (I use 1 cup Gouda, 1 cup Gruyère and 1 cup Cheddar -               Kildery from Kerrygold could also be used as one of the choices)

Directions:

1. Mix Soup and Half & Half until smooth.
2. Add Cheese, Butter and Macaroni.
3. Cover, and cook on low 3 hours.

Serves 6.

Enjoy!

            Ingrid

Indonesian Chicken

This was a week of recipe testing.   I found this one over at A Year of Slow Cooking . I tweaked the recipe a little and it turned out delicious!

Indonesian Chicken

Ingredients:

        3-4 lbs Chicken

        2 Tbs Soy Sauce (La Choy and Tamari wheat-free are GF)

        2 cloves Garlic, chopped

        2 Tbs Sugar

        1 1/2 tsp Sesame Oil

        1/3 cup Peanut Butter

        1/2 tsp Ground Ginger

        1/4 tsp Cayenne Pepper
        Red chili flakes, sprinkles

        Sesame seeds and lime wedges, for garnish (optional)

Directions.

1. Put the peanut butter into your crockpot and turn it to high so it can begin to melt.
2. Add the remaining sauce ingredients.
3. Stir to mix.
4. Add the chicken.
5. Cover and cook on low for 6-8 hours, or on high for 4-5 hours. This is done when the chicken is cooked through and has reached desired tenderness. The longer you cook it, the more tender it will become, but it may fall off the bone if you cook too long.

Tip:
    If your crockpot isn't at least 2/3 full, keep an eye on it so the peanut butter doesn't burn.        You may need to stir a few times.

Enjoy!

            Ingrid

Slow-Cooker Pork Ribs

I found this recipe in an album on Chicago Foodie Sisters Facebook page and decided to start it before work today.  I did make some changes to the seasonings from what they used but pretty much stayed with their recipe. This is very tender and delicious!

Slow-Cooker Pork Ribs

Ingredients:

        4 lbs Pork Ribs

        Water to cover bottom of slow-cooker with 1 inch.

        1/4 cup Brown Sugar

        3 Tbs Worchestershire Sauce

        3 tbs A-1 Steak Sauce

        3 tbs Bar-B-Que Sauce (I used Sweet Baby Ray')

        1/4 tsp Montreal Steak Seasoning

        1/4 tsp Garlic Powder

        1/4 tsp Celery Powder

        1/4 tsp Chili Powder

        1/4 tsp Salt

        1/4 tsp Pepper

        

Directions:

1. Mix in a bowl, Montreal Steak Seasoning, garlic powder, celery powder, chili powder, salt, pepper and brown sugar.
2. Rub mix onto pork ribs.
3. Next put about an inch of water in the Crockpot.
4. Add the ribs to the water.
5. Combine Worchestershire Sauce, A-1 Sauce and Barb-Be-Que Sauce
6. Pour sauce mix over meat.
7. Cook on low for 8-10 hours.

Enjoy!

            Ingrid

Slow Cooker Chicken Dinner

For years my CrockPot sat around, rarely used, until I discovered how delicious the food can be when cooked in it.  I found this family favourite over in Allrecipes.

Slow Cooker Chicken Dinner

Ingredients:

• 6 med Red Potatoes, cut into chunks
• 4 med Carrots, cut into 1/2 inch pieces
• 4 Boneless Skinless Chicken Breast, halved
• 1 (10.75 oz) can Condensed Cream of Chicken Soup, undiluted
• 1 (10.75 oz) can Condensed Cream of Mushroom Soup, undiluted
• 1/8 tsp Garlic Salt
• 2 Tbs Mashed Potato Flakes (optional)

Directions:

1. Place potatoes and carrots in a slow cooker. 
2. Top with chicken.
3. Combine the soups and garlic salt; 
4. Pour over chicken. 
5. Cover an cook on low for 8 hours. 
6. To thicken if desired, stir potato flakes into the gravy.
7. Cook 30 minutes longer.

Serves 4

Enjoy!

            Ingrid

Slow Cooker London Broil

My first recipe in this new blog.  Sweet!  For those who don't know me, I have another blog over at Walking Between the Grapevines  Where I talk about pretty much everything. I've been wanting to get a food blog started for a while now.  So, without further ado, my first blog recipe. 

Slow Cooker London Broil

Ingredients:

         2 lbs London Broil
        2-3/4 cloves Garlic, minced
        1-1/2 (10.75 ounce) cans Cream of Mushroom Soup
        3/4 tsp Dried Oregano
        3/4 tsp Dried Basil
        3/4 tsp Salt
        2/3 cup and 2 tsps Water

Directions: 

1. Place the London broil in a slow cooker.
2. Add the garlic, mushroom soup, water, basil, oregano, and salt.
3. Cook on low 6 to 7 hours.

Enjoy!

            Ingrid