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Crock Pot Pot Roast

Old 09-15-2017, 06:37 AM
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Default Crock Pot Pot Roast

This is the best recipe I've seen for an otherwise ho-hum dish. In my opinion, leaving out all of the random vegetables that are normally cooked in one keeps the flavor from being muddled.

This is an adaption to the fairly popular "Mississippi Pot Roast" recipe that can be found all over the web.

1 Pot Roast - Preferably a "7 bone" Chuck Roast in the 3-5 lb range
1 Packet Hidden Valley Ranch Seasoning
1 Packet Lipton Onion Soup Mix
2 small (or one large) yellow onion (sliced)
1 pack sliced mushrooms
Olive Oil
1 Stick Butter (you can get away with 1/2 stick if its a smaller roast)
1 Tablespoon of "Better than Bouillon" Beef base
6 pepperoncini peppers

If you have time, brown the roast. If not, don't worry about it. Place roast in the bottom of a large crock pot. Put the pepperoncini's around the sides. Sprinkle the ranch and onion soup mix directly on the meat. Cover meat with onions and mushrooms. Cut the butter into pats, and spread around on top of onions and mushrooms, then drizzle olive oil over the top. Cook on low for 8-10 hours. Serve over brown rice.
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Old 09-21-2017, 03:12 AM
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Originally Posted by autobaun70 View Post
This is the best recipe I've seen for an otherwise ho-hum dish. In my opinion, leaving out all of the random vegetables that are normally cooked in one keeps the flavor from being muddled.

This is an adaption to the fairly popular "Mississippi Pot Roast" recipe that can be found all over the web.

1 Pot Roast - Preferably a "7 bone" Chuck Roast in the 3-5 lb range
1 Packet Hidden Valley Ranch Seasoning
1 Packet Lipton Onion Soup Mix
2 small (or one large) yellow onion (sliced)
1 pack sliced mushrooms
Olive Oil
1 Stick Butter (you can get away with 1/2 stick if its a smaller roast)
1 Tablespoon of "Better than Bouillon" Beef base
6 pepperoncini peppers

If you have time, brown the roast. If not, don't worry about it. Place roast in the bottom of a large crock pot. Put the pepperoncini's around the sides. Sprinkle the ranch and onion soup mix directly on the meat. Cover meat with onions and mushrooms. Cut the butter into pats, and spread around on top of onions and mushrooms, then drizzle olive oil over the top. Cook on low for 8-10 hours. Serve over brown rice.
Looks nice and easy, thanks for sharing.
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Old 09-21-2017, 08:53 AM
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We do something very similar from time to time. If my wife and I have busy days, she throws it on at lunch time and come supper time, it is ready to go. Pretty damn good considering I hate done beef.
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Old 09-21-2017, 12:23 PM
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Sounds good, but I gotta have carrots with my crock pot pot roast.
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Old 09-22-2017, 06:28 AM
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Originally Posted by Onewolf View Post
Sounds good, but I gotta have carrots with my crock pot pot roast.
I’m sure you can add them with no problem. First one I’ve ever done that wasn’t full of vegetables. I personally think it kept the flavor from tasting all muddled together. One nice thing about this recipe is the juice turns into a fairly thick gravy, which is great over other vegetables or potatoes, etc.
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Old 09-22-2017, 04:12 PM
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Originally Posted by Onewolf View Post
Sounds good, but I gotta have carrots with my crock pot pot roast.
Bought the ingredients for this tonight. Gonna give it a shot tomorrow, but using a Dutch oven and adding taters and carrots (and, of course, everything's better with garlic!).

Will report back.
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Old 09-22-2017, 05:08 PM
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I've made a roast this way for a long time. I prefer to use the sliced pepperocini and use almost half the jar. Don't put your vegetables in until the last hour or so and they come out awesome
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Old 09-22-2017, 06:28 PM
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I have a recipe that is even easier. Throw the roast in the crockpot. Smear a can of Golden Mushroom soup over it. Then pour a can of French Onion soup over the Golden Mushroom. Cook all day.

It is the best roast I have never had--and so easy.
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Old 09-22-2017, 06:49 PM
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Originally Posted by KnottyGirlGrady View Post
I've made a roast this way for a long time. I prefer to use the sliced pepperocini and use almost half the jar. Don't put your vegetables in until the last hour or so and they come out awesome
It's the Ranch that threw me. Never heard of that with a roast before, but it sounded intriguing!

Gonna be Dutch oven, in the oven set at 180 deg. Let it go most of the day. Agree with the veggies going in at the end. I want them to have some texture, not just mush.

In another twist, I may just serve this over egg noodles. As with garlic, everything is better with egg noodles!
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Old 09-23-2017, 07:25 AM
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Originally Posted by ChrisW21 View Post
It's the Ranch that threw me. Never heard of that with a roast before, but it sounded intriguing!

Gonna be Dutch oven, in the oven set at 180 deg. Let it go most of the day. Agree with the veggies going in at the end. I want them to have some texture, not just mush.

In another twist, I may just serve this over egg noodles. As with garlic, everything is better with egg noodles!
The ranch mix has a lot of good flavors and maltodextrin in it. Best i can tell the maltodextrin really makes the gravy have a great texture. Next time I make I do plan to separate the fat. I did that on the leftovers, and you couldn’t tell any difference. I honestly think it would be better to put it all in a big Tupperware and chill overnight, then reheat did an hour or so in the crock pot after pulling off the extra fat.

I agree with you on egg noddles. Absolutely love them. Wife is from low country SC, and there rice is pretty much served with every meal.
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Old 09-24-2017, 06:20 AM
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Just put this on. How long should I cook a 3.5 lb. for? How do I know when
En it's done?
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Old 09-24-2017, 09:22 AM
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4 lb chuck roast coated with Montreal Steak seasoning and browned on both sides.
1 packet onion soup mix
1 packet Hidden Valley Ranch mix
Many carrots
8oz sliced shrooms
1 large yellow onion
Drizzled with Olive oil
1/2 stick butter (sliced)

Going to cook 8 hours on low

Making mashed taters and biscuits as side items.

Smells SO GOOD in house....

Edit: Going to add 1 cup sour cream 30 minutes before done for 'extra' creamy gravy..
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Old 09-24-2017, 11:56 AM
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Originally Posted by cpsdad View Post
Just put this on. How long should I cook a 3.5 lb. for? How do I know when
En it's done?
It will be done when you can stick a fork in it and twist and the roast tears easily.
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Old 09-24-2017, 01:12 PM
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yaw making me hungry
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Old 09-24-2017, 01:35 PM
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Originally Posted by ChrisW21 View Post
Bought the ingredients for this tonight. Gonna give it a shot tomorrow, but using a Dutch oven and adding taters and carrots (and, of course, everything's better with garlic!).

Will report back.
So, I made this yesterday but I got a late start. Last minute I decided to follow the recipe rather rather than make my usual "improvements". Only thing I did different was to use the Dutch oven rather than a crockpot, just cuz I don't have a big enough crockpot.

Since it was a late start, I only sampled last night and then stuck it in the fridge because this type of meal is ALWAYS better the next day.

Last night it taste damn good! Today, it was AMAZING! I have made only one recipe which I thought was better, but the time involved with that one is ridiculous, so this one wins.

Thanks for sharing!!!! I'll definitley make this one again!
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Old 09-24-2017, 06:14 PM
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OP, recipe sounds awesome! I like to brown my meat before putting in crockpot, even if a whole roast or cut up stew meat. Just adds a little bit of extra flavor and I always deglaze the pan and add that to the crock pot as well.
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Old 09-25-2017, 06:40 AM
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Originally Posted by Boataholic View Post
OP, recipe sounds awesome! I like to brown my meat before putting in crockpot, even if a whole roast or cut up stew meat. Just adds a little bit of extra flavor and I always deglaze the pan and add that to the crock pot as well.
That is my preference as well, but not always possible in terms of time. I typically break out the crock pot when I am short on time for prep/cleanup. Another thing you can do is cook from frozen. Not as ideal, but it works fine. Just add about half a cup of water or so, as to have some moisture to steam up and transfer the heat throughout the pot.
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Old 09-26-2017, 07:18 AM
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Uses recipe but added some liquid carrots celery and browned in dutch oven first then put in oven @ 250

8 hours cook time?
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Old 09-26-2017, 11:14 AM
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Originally Posted by Spooled View Post
Uses recipe but added some liquid carrots celery and browned in dutch oven first then put in oven @ 250

8 hours cook time?
Probably about right. I would challenge you to try it once without veggies, and extra liquid. If you are using a chuck roast, there will be plenty of liquid already. The absence of extra liquid and vegetables IMO is what makes the recipe. I like a traditional roast with all the stuff in the pot, but it all gets muddled together, and no single component is excellent. Without all that extra stuff in there, all you taste is beefy goodness.
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Old 09-27-2017, 06:55 AM
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came out excellent-the missus said wasnt going to eat it but tried it and loved it

Next time will go with no vegetables till end like you suggested-keeper recipe

Liked in it the dutch oven -browning the meat was key
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