Crockpot cooks please help. Beef roast recipe.

[Quilter]

I'm making a family favorite but I haven't done this for several years. I didn't get the 3 lb. beef chuck roast into the pot until 1 p.m. From looking online I've come up with 4-5 hours cook time.

In the pot with the roast is a jar of pepperocini, giardiniera, zesty Italian dressing packet and beef stock.

Will 5 hours be enough to make this tender?

 

[MULTIZ321]

I'm making a family favorite but I haven't done this for several years. I didn't get the 3 lb. beef chuck roast into the pot until 1 p.m. From looking online I've come up with 4-5 hours cook time.

In the pot with the roast is a jar of pepperocini, giardiniera, zesty Italian dressing packet and beef stock.

Will 5 hours be enough to make this tender?

You should be fine at 5 hours. Will taste better the next day.

Buon Appetito.

Richard

 

[klpca]

I'm making a family favorite but I haven't done this for several years. I didn't get the 3 lb. beef chuck roast into the pot until 1 p.m. From looking online I've come up with 4-5 hours cook time.

In the pot with the roast is a jar of pepperocini, giardiniera, zesty Italian dressing packet and beef stock.

Will 5 hours be enough to make this tender?

Yes, on high. Is your crock pot newer? My 2010's vintage cooks much faster than my 1980's version.

 

[Passepartout]

Probably coming late to the party (what's that about too many cooks?) But did you put the chuck in whole, and raw, or did you cut it up along the 'gristle/fat' veins and brown the chunks? That would make a difference in cooking time, and if there's less connective tissue, a chuck will be more tender anyway.

I've never cooked a pot roast with all those flavorful ingredients. Just potatoes, carrots, celery, onions of course, maybe some mushrooms and red wine at our house. you've got me thinking.

Jim

 

[Quilter]

All the responses were encouraging. Recipe said to cook low for 9 hours. I’m going 6 on high. Shredded it best I could for the last hour of cooking.

 

[bbodb1]

Since y'all are speaking of slow cooked roast - have you tried this?

http://www.tablefortwoblog.com/mississippi-roast/

Mississippi Mud Crock Pot Roast

This is the easiest way to fix the most delicious chuck roast!!!

Cook time: 8 Hr Prep time: 15 Min
Ingredients
1or 2 beef chuck roast
1 pkg dry ranch dressing mix
1 pkg mccormick au jus gravy mix
1 stick butter
1 Jar pepperoncini peppers
Directions
1. Place chuck roast in crock Pot
2. Sprinkle Ranch Dressing mix on top followed by Au Jus Gravy Mix.
3. Place butter on top of dry mixes. Place peppers on top of roast. Add NO water!!!! Cook on low for 8 hrs, then enjoy!!!!

It is THAT good!

 

[Fala707]

When I need my slow cooker to cook faster I place a sheet of foil between the food and the lid (but not touching the food). Cut a few vent holes in the foil then put the lid on. This way some of the heat gets reflected back in the pot.

 

[geekette]

When I need my slow cooker to cook faster I place a sheet of foil between the food and the lid (but not touching the food). Cut a few vent holes in the foil then put the lid on. This way some of the heat gets reflected back in the pot.

Nice trick!!!! Thank you!

 

[wackymother]

Since y'all are speaking of slow cooked roast - have you tried this?

http://www.tablefortwoblog.com/mississippi-roast/

Mississippi Mud Crock Pot Roast

This is the easiest way to fix the most delicious chuck roast!!!

Cook time: 8 Hr Prep time: 15 Min
Ingredients
1or 2 beef chuck roast
1 pkg dry ranch dressing mix
1 pkg mccormick au jus gravy mix
1 stick butter
1 Jar pepperoncini peppers
Directions
1. Place chuck roast in crock Pot
2. Sprinkle Ranch Dressing mix on top followed by Au Jus Gravy Mix.
3. Place butter on top of dry mixes. Place peppers on top of roast. Add NO water!!!! Cook on low for 8 hrs, then enjoy!!!!

It is THAT good!

A friend just recommended this to me. I admit I'm doubtful. What does it taste like? Isn't it super salty? What do the peppers add?

 

[Cornell]

A friend just recommended this to me. I admit I'm doubtful. What does it taste like? Isn't it super salty? What do the peppers add?

I have to admit it's the stick of butter that turns me off. This roast recipe was featured in the NY Times a couple of years ago. Interesting article that might change your mind and they provide a recipe that isn't so dependent on prepackaged mixes.

https://www.nytimes.com/2016/01/27/dining/mississippi-roast.html

 

[SteelerGal]

I’ve made the Mississippi pot roast many times. The butter truly softens the meat. The peppers give it a kick. I use InstaPots though so ready in an hr.

 

[clifffaith]

I was glad Cliff didn't pitch a fit when I put both the large older used crock pot, and the smaller new-in-box crock pots out at our May garage sale. We never, ever found a recipe that resulted in tender meat, and I got tired of him wanting to make baked beans once a year. He'd make crock pot baked beans then look around for praise like he'd done a good thing. So you've made beans, what about the rest of the meal? He figured he was done once the beans, which I did not want him to make in the first place when there was a perfectly good can of Bush's in the cupboard, were ready. No you are not done, what else are you serving to make a complete meal? I on purpose neglected to mention on garage sale day that he'd just bought another bag of dried beans -- I'll leave those through next summer to be sure I don't get in trouble for throwing "his beans" away because I suspect he'll want to try a stove top version.

 

[bbodb1]

A friend just recommended this to me. I admit I'm doubtful. What does it taste like? Isn't it super salty? What do the peppers add?

The Au Jus and peppers (and the pepper juice) combines to make an outstanding gravy. The peppers can be overpowering to some (not in a hot way, but a vinegar influenced sort of way) but one way to tempter them down a bit is to drain the juice. My wife did not like the first go we had at this recipe as she thought the overall taste was too dominated by the pepper juice (I loved it). But we drained half the juice the next time and she was happy with that adjustment.

Obviously, a larger roast can help temper the overall peppery / vinegar influenced taste as well.

Something else we tried in this last batch was to add two large chicken breasts to the dish. The chicken breasts were placed above the roast and the breasts were large enough that they did not fall down into the sauce (juice, gravy) created as this dish simmers. These breasts came out tasting mighty fine - almost as if they were smoked (meaning the flavor of the spices had worked their way through the chicken breasts).

There are a lot of variations one can do with this dish but we have enjoyed it. No doubt it probably helps that we like peppers (that may be the most critical consideration in trying to determine if someone might like this dish).

 

[bbodb1]

I’ve made the Mississippi pot roast many times. The butter truly softens the meat. The peppers give it a kick. I use InstaPots though so ready in an hr.

I like our InstantPot as well but there is something about this dish simmering in a slow cooker that makes it even more mouth watering.

 

[Gypsy65]

I’ve made the Mississippi pot roast many times. The butter truly softens the meat. The peppers give it a kick. I use InstaPots though so ready in an hr.

Never tried that. Actually not sure we even own a crockpot??

But. Wouldn’t the butter be somewhat the same as butter on a steak?

If you haven’t tried that. Then You need to give it a whirl

 

[SteelerGal]

Yes, it would be similar. I love our InstaPots. Can be used as Crocckpot as well

 

[wackymother]

The Au Jus and peppers (and the pepper juice) combines to make an outstanding gravy. The peppers can be overpowering to some (not in a hot way, but a vinegar influenced sort of way) but one way to tempter them down a bit is to drain the juice. My wife did not like the first go we had at this recipe as she thought the overall taste was too dominated by the pepper juice (I loved it). But we drained half the juice the next time and she was happy with that adjustment.

Obviously, a larger roast can help temper the overall peppery / vinegar influenced taste as well.

Something else we tried in this last batch was to add two large chicken breasts to the dish. The chicken breasts were placed above the roast and the breasts were large enough that they did not fall down into the sauce (juice, gravy) created as this dish simmers. These breasts came out tasting mighty fine - almost as if they were smoked (meaning the flavor of the spices had worked their way through the chicken breasts).

There are a lot of variations one can do with this dish but we have enjoyed it. No doubt it probably helps that we like peppers (that may be the most critical consideration in trying to determine if someone might like this dish).

Thanks! That gives me a much better idea of what happens with the peppers. It sounds like you're making something super rich and buttery and heavily seasoned, and idea is that the vinegar cuts through and adds a contrasting note?

 

[Beachclubmum]

Thanks to this delicious sounding thread I currently have a chuck roast with appropriate seasonings cooking in the IP (on the slow cooker setting). Hoping it will make a bunch of meals I can freeze for my youngest, the only one at home these days. My DH and I eat mostly vegan and cooking for just one has become a challenge!

 

[Free2Roam]

Thanks to this delicious sounding thread... I have bookmarked it, and I'm looking forward to returning home in a few days so I can make a pot roast

 

[silentg]

I’ve made corned beef and cabbage, pork chops, chicken cacciatore,beef stew, spaghetti sauce and oatmeal in my crock pots. Used to use it more when I was working so dinner would be ready when everyone got home for dinner.
Now we are retired and haven’t used the crock pot much this summer. Mostly grilling and going out for dinner too. Have any of you taken your crockpot on vacation?
Silentg

 

[bbodb1]

Thanks! That gives me a much better idea of what happens with the peppers. It sounds like you're making something super rich and buttery and heavily seasoned, and idea is that the vinegar cuts through and adds a contrasting note?

Yes exactly - it is the contrast of taste sensations I find so enjoyable about this dish!

 

[bbodb1]

And just to reemphasize, this dish is easily customizable by varying any number of factors here. A larger roast will soften the extremes of flavors just as a smaller roast will widen them.
Varying each individual ingredient - and sometimes adding variations has been a considerable part of the fun with this dish (see the adding of the chicken breasts as an example).

 

[Glynda]

After reading this thread, I made the Mississippi Mud Crock Pot Roast. My chuck roast did not weigh as much as the recipe called for and I have a large crock pot. Although my roast was not a thick one, I had a problem in that the contents of the seasoning packets on top of the roast did not dissolve completely (I wasn't home to help it). The gravy was so sparse, strong and salty that I had to add more water. Some of the contents of the seasoning packets became wedged between the roast and the crock pot leaving a thick, hardened goo along part of the bottom edge of the crock pot. It was extremely hard to clean later. I did not use the full amount of butter called for but still had a very greasy gravy. The roast was tender and tasty enough (I only used three larger peppers) but nothing to rave about.

 

[Passepartout]

QUOTE="Glynda, post: 2329410, member: 1498"]After reading this thread, I made the Mississippi Mud Crock Pot Roast.[/QUOTE]

I'm looking forward to giving this a go, but like you will have to modify it a little. I'm on a salt restricted diet, so that will need to be addressed. No salt butter will help, and maybe cutting back on the Italian dressing and peppers- and juice. I think the giardiniera will add a dimension. As stated above, I'm an Idaho boy and potatoes and onions are a base of so many foods, but this looked interesting, and worthy of a try.

 

[wackymother]

I was thinking I would use dehydrated onion and garlic rather than onion soup mix. I've started using the dehydrated onion from Costco for things like pot roast when I don't have time to do a full-dress sauteing extravaganza. Very successful!