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The Library => Auburn Culinary Center => Topic started by: Snakebite on March 27, 2024, 08:12:58 AM
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This one is a damn fine meal. Stolt from “Pepper Belly Pete” on the Instagrams.
-Trim up chuck roast
-Season generously with Montreal -Steak seasoning
-Sear in a pan, both sides (cast iron for fellow fans)
-Transfer to crock pot
-Add half a stick of unsalted butter
-1 chopped sweet onion
-3 chopped large carrots
-1 whole jar of pepperoncini, use half a jar if you want to tone down the spice
-1 beef stew packet
-1 aujus gravy packet
-1 ranch packet
-15 oz can of tomato sauce
Cook on high for 8 hrs.
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I hate that fucking "mississippi" pot roast abomination.
No offense.
I'm sure yours is great.
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The wifey did a crotch pot roast a week or two ago with the butter, Lipton Onion Soup mix and the Ranch packet. I'm sure a few other ingredients. I came home from work, and asked if the dogs took some big ole shits in the house? She said she was thinking the same thing, but knowing it was coming from the pot.
Have no clue why it gave off that smell, but it was one damn fine roast.
I love the searing prior to throwing it in the pot.
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I hate that fucking "mississippi" pot roast abomination.
No offense.
I'm sure yours is great.
I had no idea it was known as a Mississippi pot roast until Weskie taught me this morning.
How do you pot roast? And do you have any pot that I can have?
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I had no idea it was known as a Mississippi pot roast until Weskie taught me this morning.
How do you pot roast? And do you have any pot that I can have?
I won't go schizo, will I?
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I won't go schizo, will I?
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I had no idea it was known as a Mississippi pot roast until Weskie taught me this morning.
How do you pot roast? And do you have any pot that I can have?
Basically the same as you, but leave out the fucking ranch, butter and pepperoncini.
Add some tomato paste before you deglaze with red wine, add your herbs, then use the oven like a civilized person and throw your crock pot in your granny's trash.
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Basically the same as you, but leave out the fucking ranch, butter and pepperoncini.
Add some tomato paste before you deglaze with red wine, add your herbs, then use the oven like a civilized person and throw your crock pot in your granny's trash.
Is it any different if you wear your crocks while cooking in the oven?
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I am trying something different this year...and cooking a nice Brisket on the BGE for those who don't like Ham.
Nothing but salt, pepper and garlic on it, and some bone broth once I cover it.
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I am trying something different this year...and cooking a nice Brisket on the BGE for those who don't like Ham.
Nothing but salt, pepper and garlic on it, and some bone broth once I cover it.
Funny you mention that. I was texting earlier with the cool people...and WT, that I want to do short ribs to add to the bland menu we always have at Easter, ham being the centerpiece. Looking at crotch pot recipes to low and slow them.
Until I get my new BGE, I'm keeping it to steak, burgers and chicken. Saw the one I want this past weekend. I caressed and fondled the smooth handle. Oh yeah, baby. You like that, don't you? Daddy likes it, yes he does.
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First attempt at short ribs turned out pretty sweet. I wound up getting a huge pack of thin sliced ribs, which was much better with about 12 people slapping food on their plates. Plus, a pack of 4 was over $30.00. Damn, meat is through the roof.
Rubbed them down with salt, pepper, onion and garlic powder, rosemary and paprika. Let them sit overnight, braised them for about 2 minutes a side early Sunday morning, then crotched em' low and slow for 6 hours. They were great on their own, but I love a little horsey sauce on mine. I'll definitely try them again.
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First attempt at short ribs turned out pretty sweet. I wound up getting a huge pack of thin sliced ribs, which was much better with about 12 people slapping food on their plates. Plus, a pack of 4 was over $30.00. Damn, meat is through the roof.
Rubbed them down with salt, pepper, onion and garlic powder, rosemary and paprika. Let them sit overnight, braised them for about 2 minutes a side early Sunday morning, then crotched em' low and slow for 6 hours. They were great on their own, but I love a little horsey sauce on mine. I'll definitely try them again.
Will be attempting this soon.
We went away from the Mississippi pot....
Cubed up the chuck roast after trimming as much fat as we could off it, seared it in the cast iron on the egg, and put it in a pressure cooker with the following:
1 cup dark red wine
Turkish Oregano
Salt
Pepper
5 cloves of garlic
Also ate it with Horse Radish. Delicioso.
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Will be attempting this soon.
We went away from the Mississippi pot....
Cubed up the chuck roast after trimming as much fat as we could off it, seared it in the cast iron on the egg, and put it in a pressure cooker with the following:
1 cup dark red wine
Turkish Oregano
Salt
Pepper
5 cloves of garlic
Also ate it with Horse Radish. Delicioso.
What wrong wit the regano we gots here? It spice pretty good, don't it?
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What wrong wit the regano we gots here? It spice pretty good, don't it?
My bride's people must do something slightly different over yonder. It legitimately tastes better in this recipe than the domestic stuff you can get at your local Winn Dixie.