Differences between version 5 and previous revision of Recipes/MississippiPotRoast.
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Newer page: | version 5 | Last edited on Thursday, 2 August 2018 18:19:53 | by CyberLeo | Revert |
Older page: | version 4 | Last edited on Thursday, 2 August 2018 18:19:11 | by CyberLeo | Revert |
@@ -27,8 +27,8 @@
* 1t dried chives
* 1t ground black pepper
* 1t sea salt
Pulverize into a fine powder in mortar
-* 2t garlic powder
-* 3t onion powder
+* 2t fine
garlic powder
+* 3t fine
onion powder
This doesn't turn out as sweet as using the powder, so they probably contain some sugar. I'll try grating some carrot in
version 5
I'm still tweaking this recipe, so be careful!
Ingredients
- 3lb chuck roast
- 6 pepperoncini (sweet pickled friggitello)
- 1 stick butter
- spices*
Recipe
- Rinse, pat dry, and trim chuck roast, then place into the bottom of a slow cooker or roaster
- Scatter pepperoncini evenly around the roast
- Place whole stick of butter atop the chuck roast
- Sprinkle spices over chuck roast and butter
- Reduce heat to keep-warm, temporarily remove pepperoncini, pull roast into shreds with forks, and mix thoroughly with drippings
- Re-add pepperoncini, either whole or de-stemmed, minced, and mixed in.
*The original recipe calls for one pouch of 'ranch powder' and one pouch of either aujus powder, onion soup powder, or brown gravy powder.
Notes
Instead, I just make my own ranch powder:
- 2T dried parsley
- 1 1/2t dried dill weed
- 1t dried chives
- 1t ground black pepper
- 1t sea salt
Pulverize into a fine powder in mortar
- 2t fine garlic powder
- 3t fine onion powder
This doesn't turn out as sweet as using the powder, so they probably contain some sugar. I'll try grating some carrot in