Mississippi Pot Roast II
Provided by a good friend, this is on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 boneless chuck roast, about 1 1/2 to 2 kilos
- salt and black pepper, to taste
- cooking oil, as needed
- 1/2 cup unsalted butter, this is 1/2 of a standard block
- 8 peperoncini peppers, pickled, OR use banana peppers
- 1 packet dry ranch dressing mix, OR make from a shortcut
- 1 packet dry onion soup mix, OR make from a shortcut
Instructions
- Add a splash of cooking oil to a large pan and heat it up, season the beef with salt and pepper to your liking. Once pan is hot, brown the meat on all sides in the skillet for 2-3 minutes on each side or until golden brown.
- Transfer the meat to the slow cooker, sprinkle the dry dressing and soup packets over the beef. Top with the 1/2 block of butter and the peppers.
- Cover and cook on the Low setting for 8 hours. At the end of the cooking time, the beef should be fall apart tender, shred with two forks and serve on mashed potatoes or even on a roll with a slice of Provolone cheese.
Notes
Beef will run about 150 Baht/kilo, large cities should be able to get a chuck roast, out of the way places, like where I am at, I will try this with just 1-2 large chunks of beef. 300 Baht for 2 kilos would be about $1.47 per serving.
Shortcuts: Ranch Dressing Mix, Onion Soup Mix.
Provided courtesy of good friend, Neal Hightower.
United States.
United States.
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