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Category: |
Category: |
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Making the Pot Roast |
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Ingredients: |
Ingredients: 3 to 5 lb chuck, rump or bottom round roast
2-oz pkg buttermilk ranch dressing mix (I use Hidden Valley)
2-oz pkg au jus or low-sodium brown gravy mix (I use 1 of each)
5 to 8 pepperoncini peppers
1/4 c pepperoncini pepper juice
1 stick (1/2 c) unsalted butter
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Directions: |
Directions:Rinse and pat dry a good cut of chuck, bottom round or rump roast with minimal veins of cartilaginous fat. Pour a fourth-cup of pepperoncini jar juice into a 6-qt slow cooker. (A smaller cooker with basic low and high settings may be used for a smaller roast.) No need to sear the roast — place raw meat into the cooker. Sprinkle top of roast evenly with the buttermilk dressing mix, followed by the au jus or brown gravy mix. Position 5 to 8 pepperoncini peppers over the roast. Place the stick of butter in the center of the roast. Cover and set cooker to 4, 6 or 8 hours, depending on when you need it finished. Allow cooked roast to sit on warm setting for about 30 minutes. Skim or drain off grease. Remove roast to a platter and shred with two forks. If gravy is desired, combine pot drippings and juices with melted butter mixed with a half-cup slurry of flour in a hot skillet. Stir until evenly browned. Pour over the roast. Serve garnished with the cooked peppers. |
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Laurie's Buttermilk-Sauced MS Pot Roast Sandwiches |
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Ingredients: |
Ingredients: 6 T good mayonnaise (I use Duke’s)
4 T Bulgarian-style buttermilk
2-3 tsp apple cider vinegar (replaces salt)
1/2 tsp dried dill
1/2 tsp fine-chopped fresh parsley
1/2 tsp paprika (not smoked)
1/2 to 3/4 tsp Tabasco
Black pepper to taste
Sliced pepperoncini or banana peppers
Thin-sliced sweet onion
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Directions: |
Directions:Whisk first eight ingredients together and chill for about 2 hours. For the sandwiches: Use a good crusty type of bread such as warmed bolillo or kaiser rolls. Pile high with hot, chopped roast. Drizzle with the buttermilk dressing sauce. Top with slices of pepperoncini peppers or sweet banana peppers and thin slices of sweet onion. |
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Personal
Notes: |
Personal
Notes: I wrote up this recipe in my "On Cooking Southern" column for HottyToddy.com in February, 2016. In my opinion, this has to be the easiest of all Sunday pot roasts — brought into the 21st Century with modern slow cookers and seasoning packages. I've even used frozen meat to make it. We can thank Robin Chapman of Ripley, MS, for creating it as a less spicy variation of her aunt’s Picante Roast recipe. The recipe has made it into church cookbooks across the country. Since 2014, it’s been pinned more than one million times on Pinterest, has been featured in the NY Times and on ABC television's Good Morning America.
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