http://www.amazon.com/gp/product/B0125PUQVA?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00 $16 for 10 of them. Not the best quality, but they work.
What does it say about me that I made it with butter as per the recipe and didn't think it was too much butter?
I used the whole stick too, but because I wanted to stay true to the original recipe the first time making it before tinkering around with other stuff.
I did have the shits here and there the day of and couple days following as i ate leftovers. Will use no butter and add beef stock next time.
About a cup. I knew I was making stroganoff out of it, so you may add less if you're just going the traditional roast route.
Just glad I'm not alone. I too stayed true to the recipe and added the whole stick. Won't be doing that again.
TFW you want to crockpot this weekend but you're going home for thanksgiving Tuesday night and know your leftovers will go bad.
What kinda weight on the roast are we talking about with the too much butter people? I used one that was a little over 3lb and I didn't think it was too buttery
I guess the fact that I shredded the leftovers and added them to a giant pot of brown rice to mix together could have made a big difference with the rice soaking up the butter jus
has the MS Roast unseated the Buffalo Chicken Dip/Sandwich as Crockpot's #1? gonna have to do it myself in the next week or two has anyone put bbq sauce and a good bun on the MS roast leftovers?
you don't need any sauce on it tbh. the jus is more than enough to keep it moist when reheating. as previously stated by someone the leftovers may actually be better than the original serving
I skip the ranch packet, and then add ranch or blue cheese to the actual sandwich if I feel so inclined.
Re: Salt - fun fact per my fitness pal (me putting in the ingredients as a "recipe") a decent serving of the MS roast has 1600mg Sodium to go with 42g fat, 43g protein, and 5g carbs. so the fat isn't bad if it's your only meal of the day that has a high fat content.
i honestly dont mind salt from a nutritional sense a. i fucking like salt b. i work out and c. i drink about 80oz of water a day/always with lunch and dinner, and only drink cokes when they have copious amounts of bourbon in them
Have y'all done the Dr. Pepper pulled pork that reddit obsesses over? It's really good. Even better with Cheerwine.
I've done this one and it's fabulous. http://www.fearlesshomemaker.com/2012/09/slow-cooker-pulled-pork/
Re: Buffalo Chicken, been using this recipe instead. Like it much better. 1½ pounds boneless, skinless chicken breasts ¼ cup water 1 teaspoon kosher salt ½ teaspoon garlic powder ½ teaspoon onion powder ⅛ teaspoon black pepper 3 tablespoons hot sauce (such as Frank’s Red Hot) 1 cup reduced-fat shredded sharp cheddar cheese 1 5.3-ounce container nonfat plain Greek yogurt 2 tablespoons hot sauce (such as Frank’s Red Hot) ½ teaspoon dried basil
I've done this one: http://thepioneerwoman.com/cooking/spicy-dr-pepper-shredded-pork/ It was great. BTW, that pioneer woman has tons of good recipes.
You can use country ribs with that recipe and do it in about half the time. Really good flavor either way you go.
Because you put three in with chicken when it cooks. The other two are mixed together with the Greek yogurt and cheese, refrigerated while it cooks then mixed in at the end for ~30 mins or so. Should have included that.
So to make the stroganoff, you just thicken the jus and added sour cream? Making that tonight and thinking about going this route
Yeah, I removed the meat and the mushrooms. Transferred the jus to a saucepan and brought it to a boil. Added a heaping tablespoon of cornstarch that I'd slurried and whisked until smooth. Then I added the sour cream and mushrooms. I like my stroganoff mixed, so I combined the sauce, egg noodles, mushrooms and shredded meat together and heated through. If that's not your bag, I'd shred the meat to put on top of the noodles, then top that with the sauce. Side note, it was even better the next day. I brought another cup of stock to a boil and added more sour cream. I added that to the leftovers and heated it through. It was fantastic. My wife even commented how good it was and she never ever eats leftovers.
It should be noted that beef stroganoff is my #2 favorite meal and has been my entire life. My mom's is the best I've ever had, but this was damn close and simple to make. Literally 5 mins of prep. 2 mins if you buy pre-sliced mushrooms. Hers takes closer to an hour.
Yeah I just used the small container. I used another one the next day, lucked out as they were 2-$3 at Publix.