I did this, minus the beef stocked, and turned out great. Plenty of juice still, I am not sure the stock would be necessary.
Thinking about doing that Sunday as well. Mostly because I'll be working during the day before the SB. Probably throw in some carrots and mushrooms and make with Mash Potatoes
I put a couple of extra pepperoncinis and some of the juice in there instead of beef stock and it's pretty damn good that way I like a lot of juice because when the meat is done I put the juice in a saucepan with a cornstarch slurry and make a thicker gravy for it.
Highly recommend making stroganoff with it like NoleNBlue did. That was absolutely incredible. I think I might actually do that on Sunday.
only time I've ever done it I did a stroganoff as well. no qualms with that it's delicious. also on team BayouMafia that it makes too good of a gravy to not whip up some mashed tatoes and do that style. MS Roast versatility
How much can your crockpot hold? Probably the biggest one you can get, 2 packets of ranch and au jus 2 sticks of butter.
Mississippi roast in the crockpot. No butter added, beef stock instead. Can't wait for some stroganoff tonight
Anyone have a good alternative for the au jus and hidden Valley Ranch mixes? I love this roast but I would prefer something a little more "natural"
I'd do beef stock and a homemade take on the ranch packet. 2 Tbsp. dried parsley 1 1/2 tsp. dried dill weed 2 tsp. garlic powder 2 tsp. onion powder 2 tsp. dried onion flakes 1 tsp. ground black pepper 1 tsp. dried chives 1 tsp. salt
got a chipotle pork recipe going today, never done it myself, but my mom made it when I visited the family over Christmas, I'll let you know if it ends up delicious
I believe this recipe was discussed earlier in the thread...but, I made the following chicken tortilla soup a couple days ago and it was great. Fiance thought it was one of the tastiest soups she's ever had.... 1 lb. boneless, skinless chicken breasts 15 oz. whole peeled tomatoes, crushed 10 oz. enchilada sauce, canned 1 medium onion, chopped 4 oz. can green chilis, chopped 2 cloves garlic, minced 2 cups water 14.5 oz. chicken broth, canned 1 tsp. cumin 1 tsp. chili powder 1 tsp. salt 1/4 tsp. black pepper 1 bay leaf 10 oz. corn, frozen
I was short on time...did high for four hours. I'm sure low for 8 would be the best. It was really easy/cheap to make.
Was making the buff chicken in the crockpot. Put all the ingredients in the crockpot, turned it on low, and came back two hours later to feel no heat from my crockpot. Thought to myself "hmmm outlet must not be working." So I switched outlets, and watched TV for a few. Came back an hour later, and the crockpot still wasn't working. Figured my crockpot bit the dust, and I was angry because that was going to be my meal for the next couple of days. I threw away my crockpot in the dumpster in my parking lot and turned on the toaster oven to make some food. The toaster oven was plugged into the same outlet in the kitchen that the crockpot was plugged into. The toaster oven wasn't working either. Turned out none of the outlets in my kitchen were working, which means I THREW OUT A PERFECTLY GOOD CROCKPOT. Now I have to go get another one. So dumb.
Yep. And I couldn't even salvage the crockpot because I shot it like a basketball into the dumpster from my second floor apartment balcony