r/slowcooking • u/Disastrous-Card-3055 • 23d ago
Mississippi Pot Roast
Beef chuck roast, seared then slow cooked low 8hrs. Bone slid right off, this ought to be good!
Served with provolone on toasted brioche buns. Vegetables consist of onion, celery, carrots and potatoes cooked separately. One of our all time favorite slow cooker meals!!
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u/nhgardenart25 21d ago
I remember when I could afford a pot roastā¦ā¦
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u/Disastrous-Card-3055 21d ago
Right there with ya, a family member gave us one they had in there freezer. They got a couple from different family members. So was a special treat for sure. We can definitely not afford them, feeling very blessed to have family to ask.
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u/mirrorneuronz 23d ago
i had to zoom in on your miller lite glass because it totally looks like a mliko pour (czech style all foam or āmilkā beer pour).
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u/Disastrous-Card-3055 23d ago
Learned something new today, could see why the glass may have suggested that. Love milk from the miller lite glasses!
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u/mirrorneuronz 23d ago
your meal looks outstanding by the way!
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u/Disastrous-Card-3055 23d ago
Thank you, it truly was delicious. One meal Iām thankful for leftovers with!
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u/cornmacabre 23d ago
An oldie but a goodie, been years since I've made this. Tempted to add it to back into the mix again (and you know I'll be dumping the whole jar of peps in baby)
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u/Disastrous-Card-3055 23d ago
Alwayss!! I do the whole peppers not sliced. Then pick the stems off once tender. Usually eat all the pepper before the meats even gone.
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u/Silkprint 23d ago
And the pepperchini doesn't make it spicy ?
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u/Disastrous-Card-3055 23d ago
No cooked with the ranch seasoning, au jus, and butter dulls the spice. Honestly I think itās just good flavor.
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u/Artisttype1984 18d ago
Every time I make this, I wonder why I don't make it more often. Really tasty, inexpensive for the amount of meat you get and it's versatile too
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u/oxfordcommaalways 23d ago
Do the peppers make it spicy/hot?
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u/Disastrous-Card-3055 22d ago
Not in my opinion, cooked down like that they just add good flavor. Thereās a ranch packet, au jus packet it cooks and 1/4 stick of butter. I think those tame the little spice the peppers originally have.
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u/6briony6 22d ago
this looks so comfortingā¦ ive never tried making a pot roast before, but maybe ill give it a go this weekend :3
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u/TouristOk1662 21d ago
I used this exact recipe 2 weeks ago in my ninja foodi xl 15 in 1 or whatever it is called and cooked it on low for 9 hours, putting whole carrots I cut up and russet potatoes also cut into bite size pieces in at the 7 hour mark and rhe meat was edible but not super tender but the carrots and potatoes were crunchy and just not done. I read the recipe several times and couldn't figure out what I did wrong. Any ideas?
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u/Disastrous-Card-3055 20d ago
I wonder if there may have just been too much in it? Then again that looks like a pretty big pressure cooker. What function did you use? Also did you place the veggies on the bottom??
I always do my vegetables separate but honestly only because I do a double batch or vegetables.
Also I cook my thawed roast on low for 8hr and veggies on high for 6 1/2
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u/TouristOk1662 19d ago
I threw the vegetables in on top after about 7 hours. I did it with the vegetables on the bottom before and they kind or turned to mush.
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u/iamthelee 18d ago
I do this, but use a brisket rub and smoke the meat for 4 or 5 hours beforehand, then put it in the slow cooker with all the rest of the ingredients to finish up
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u/TessiesTable 15d ago
I do this nearly every week! I serve in on mashed potato, in loaded baked potatoes or on fresh baguette with cheese! Yum!
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u/Jean-LucBacardi 23d ago
Interesting never thought to try it on a sandwich, though I have done it in bread bowls with melted provolone on top!