A-1 Roast

September 3, 2013 at 10:38 pm | Posted in Beef Chuck Roast, Crock Pot, Main Dish, My Own Creation, Supper | Leave a comment

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.OLYMPUS DIGITAL CAMERAYou can see the onions on top of the roast:  yum!OLYMPUS DIGITAL CAMERAAnd 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.


Mississippi Roast (Again!)

June 25, 2013 at 5:54 pm | Posted in Beef Chuck Roast, Crock Pot, Main Dish, Supper, Uncategorized | Leave a comment

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

OLYMPUS DIGITAL CAMERASpray the crock pot with canola oil, to help prevent sticking and to help with clean up.

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.

OLYMPUS DIGITAL CAMERAI also forgot to use the pepperocini – silly me!  That’s what I get for being in a hurry in the morning, I suppose.

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.


OLYMPUS DIGITAL CAMERAI liked the roast better this way.  The ranch dressing flavor was mixed in with the juicy gravy and it wasn’t as strong as the first time I made the Mississippi roast.






The Best Pot Roast….EVER!

May 12, 2013 at 6:28 pm | Posted in Beef Chuck Roast, Coca Cola, Crock Pot, Main Dish, Supper, Uncategorized | 2 Comments

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.

OLYMPUS DIGITAL CAMERAIt was so tender, it fell apart!

OLYMPUS DIGITAL CAMERAThe potatoes were yummy – they tasted like the roast.  That’s one of the reasons I toss them in with the meat.  They pick up the flavor so well.

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!

OLYMPUS DIGITAL CAMERASee?  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?

OLYMPUS DIGITAL CAMERAYum!  Oh, did I already say that?  Okay, well, I said it again.  This was a great roast!

Dr. Pepper Crock Pot Roast

May 3, 2013 at 6:22 pm | Posted in Beef Chuck Roast, Crock Pot, Dr. Pepper, Main Dish, Supper, Uncategorized | Leave a comment

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

Ready for a long day!

Ready for a long day!

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.


Daniel’s Around the World Soup

April 10, 2013 at 8:09 pm | Posted in Beef Chuck Roast, Daniel's Own Creation, Italian, Italian Spices, Main Dish, Mexican, Soups & Stews, Spaghetti | 2 Comments

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.

OLYMPUS DIGITAL CAMERAHeat oil in soup pot on HIGH; once oil is shimmery hot, toss in the meat.  Stir in the spices and garlic.


Add the diced tomatoes.


Stir in the red wine, stock packet and water.

OLYMPUS DIGITAL CAMERALooks 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.


OLYMPUS DIGITAL CAMERAMmm, this mom was ready to eat!  Serve with cheese (we put Parmesan and Parmigiano Reggiano on the table).  Oh, it was so good!

OLYMPUS DIGITAL CAMERANow 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.

Mississippi Roast

December 16, 2012 at 6:14 pm | Posted in Beef Chuck Roast, Crock Pot, Main Dish, Supper, Uncategorized | 3 Comments

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

5 pepperocini

MS roast 001

Place roast into large crock pot.

MS roast 002

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.

MS roast 003

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!

MS roast 006

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).

MS roast 008

Incredible.  I’m sold.  I will definitely be making this Mississippi Roast again.

And again.

And again.

Thank you, Laurie!

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