The other night we were sitting around and I asked the guys what sounded good for supper “next week” and the teen requested A-1 Roast. I didn’t quite follow the recipe (do I ever?) and here’s my take on it, which turned out pretty good, as evidenced by the fact that there were hardly any leftovers.
1 chuck roast, about 3 pounds
1/2 cup A-1 sauce
1/2 cup water
1 package of Lipton “Recipe Secrets” Beefy Onion Soup Mix
I apologize for the lack of “before” and “during” photos…hubby and I had to go to Fayetteville, so I was moving rather quickly, getting this into the crock pot.
Here are the instructions: place the meat into the crock pot.
In a separate bowl, blend A-1 and water and soup mix together. Pour over meat.
Turn crock pot on LOW for at least 8 hours. Mine cooked for about 9 and the meat was fork-tender; you didn’t even need a knife to cut it!
I served it with broiled asparagus spears, baby carrots and white rice.You can see the onions on top of the roast: yum!And if you’re wondering about the rice being brown, no, I didn’t make brown rice. It was white rice; I cooked it with Campbell’s Soup Beef Consomme for extra flavor. My husband used to love potatoes but they don’t always taste “right” to him, and he prefers rice, so I try to make it once a week or more and I like to change it, so it stays appealing to all of us.
We had Mississippi Roast once before and it was delicious. I decided to make it today because we were going to be in the city for most of the morning and I knew I’d be coming home tired and not wanting to do a lot of work. Thank goodness for crock pots! I did something different for this one, though, as you’ll see as you read along:
1 beef chuck roast, about 3 pounds more or less
1 package of Hidden Valley® Salad Dressing and Seasoning Mix
1 package of McCormick Au Jus Gravy Mix
1 stick of butter
The first time I made this roast, I followed the directions, which read to pour the packet of Ranch dressing on top of the roast, followed by the au jus packet, followed by topping the roast with the stick of butter. This time, however, I stirred together the salad dressing mix with the au jus gravy mix.
Anyway – set the crock pot on LOW and let it cook for at least 8 hours. Let the roast rest for about 5 minutes before serving. This is the time I use to smash the potatoes and heat up the veggies.
Yep, that’s what the title of this recipe is: the best pot roast….ever!
Well, let me tell you that there are absolutely NO leftovers tonight and we usually have some meat leftover for sandwiches the next day. So, that tells me that this just might be the best pot roast ever. The recipe is courtesy of K’Brina at You’re Too Crafty. Thank you so much, K’Brina for this delicious recipe. I’m definitely going to have to make it again. And again. And again!
1 McCormick’s Slow Cookers Savory Pot Roast Seasoning packet
1 McCormick’s Au Jus packet
1 can of Coke
1 boneless chuck roast (K’Brina used a cross rib roast)
Place the roast into the crock pot. Mix the Slow Cooker Seasoning packet with 1 cup of water and pour over the roast. Pour in the whole can of Coke. I didn’t have any cans of Coke, so I just added 12 ounces. Cover the microwave and set on LOW for 8 hours or HIGH for 4.
I ended up starting late, after Mass, and didn’t want to mess up, so I started it on HIGH for the first 2 hours, then set it on LOW for the remaining 5 hours. With an hour to go, I peeled some potatoes and added them.
Just before removing the roast to rest for 5 minutes, pour in the Au Jus mix. I stirred it around so that everything was coated. Yum!
Remove roast and allow to rest for 5 minutes.
Now, the juices left in the pot needed to be served with the meat, so I grabbed my handy-dandy gravy maker that I purchased at Amazon. This has to be one of the greatest kitchen inventions ever made!
See? You pour in the juices and there are holes on the lid to stop big pieces of meat or fat from falling into the container. Then you wait a few minutes and the fat rises….then, hold the gravy maker over the gravy dish and squeeze the handle, stopping before any of the fat goes into the dish! What’ll they think of next?
We’ve had this tasty roast before. It’s easy to toss everything into the crock pot and then demolish it later. Today, I prepared the roast along with some white rice and corn. Yeah, I know, starchy…not too healthy…but hey, every once in a while it’s alright to throw caution to the wind.
3 pound chuck roast
1 cup water
2 cups Dr. Pepper
2 shakes of Worcestershire sauce
2 cloves of garlic
Toss the roast into the crock pot. Pour the water, Dr. Pepper and Worcestershire sauce over the roast; sprinkle with salt and pepper and then mince your garlic on top.
Pop the lid on the crock pot and turn to LOW for at least 7 hours. My roast was frozen, so I set the timer for 9 hours. I know, I know, I’ve heard from a million people that you aren’t supposed to put frozen meat into the crock pot, but I’ve been doing it for YEARS and haven’t had any problems whatsoever. If it makes you nervous to put frozen meat into the crock pot, then please don’t do it.
Serve with yummy sides.
My son loves to cook. From the moment he could stand on a step-stool or chair and reach the stove, I’ve encouraged his curiosity and creativity. Tonight he prepared an incredibly rich soup. We devoured the entire pot!
1 pound chuck roast, cut into bite-sized chunks
2 tbsp. canola oil
2 tbsp. oregano
2 tbsp. salt
2 tbsp. pepper
2 tbsp. cumin (comino)
2 tbsp. parsley
3 bay leaves
1 garlic clove, minced
1 can (15 ounces) of petite diced tomatoes
1/4 cup red wine
1 packet of Knorr’s beef stock (I love this stuff!)
4 cups of water
Preheat oven to 350 degrees F.
Add the diced tomatoes.
Stir in the red wine, stock packet and water.
Looks good already, doesn’t it? I can attest that it smelled wonderful! Cover with oven-proof lid and pop into the oven for at least two hours. At the end of two hours, take it out and set on stove burner, turn back to HIGH, bring to a boil and break in enough spaghetti for the family; I just guesstimated the amount we’d need, Daniel broke it up and tossed it in. Let spaghetti boil for about 8 minutes.
Now in case you’re wondering, he called it Around the World Soup because it had both Italian and Mexican touches: the cumin, which we call comino, is Mexican, as well as the cilantro. And, you know that the oregano and spaghetti are Italian.
Today was crock pot day! I’ve been wanting to prepare a “Mississippi Roast” ever since discovering the recipe and drooling over the picture on Pinterest. The recipe originated from the blog, “Laurie’s Life” and I’m definitely following her now.
This roast is so easy to fix and so delicious! I purchased a nice, big chuck roast (4 pounds) so we have leftovers. It’s going to be incredible for lunch on Tuesday, nice and juicy slices of meat on a fresh bagel…oh, wow, I’m drooling again!
Here’s how to do it, with many thanks to Laurie!
1 chuck roast
1 envelope Hidden Valley Ranch Dressing
1 envelope McCormick Au Jus Gravy
1 stick of butter – the REAL thing
Place roast into large crock pot.
Pour contents of Ranch dressing on top of roast; pour contents of Au Jus gravy onto roast. Top with entire stick of butter (wouldn’t Paula Deen be proud of me?) and then top with pepperocini.
Cover the crock pot, set it on LOW for 8-9 hours (I set mine for 8 and the roast was perfect) and walk away. Do not open lid, do not pass go, do not collect $200.
After 8 hours, remove roast and let it sit quietly for 5 minutes before you carve into it. I had to take mine out in pieces, it was so TENDER it was falling apart!
It smelled heavenly! For my sides, I prepared grilled asparagus, roasted potatoes and crescent rolls (yes, me and the Poppin’ Fresh guy were busy today).
Incredible. I’m sold. I will definitely be making this Mississippi Roast again.
Thank you, Laurie!