Post by barb43 on Jul 5, 2021 1:48:00 GMT
Mississippi Pot Roast with Cajun Seasoning (Crockpot Recipe)
Ingredients:
1/4 cup low sodium vegetable broth or beef broth
2-1/2 lb to 3 lb Beef Roast (I used a 2-1/4 lb Corned Beef Roast)
1 packet ranch dressing mx
1 packet dry onion soup mix
1 Tbsp Creole Seasoning, Homemade (see recipe in Sides, Salads, and Sauces in this forum)
1/2 cup (1 stick) salted butter
Instructions:
1. Pat dry the roast after removing it from its packaging. Poke the roast all over with a fork to improve flavors cooking into the meat.
2. Place the 1/4 cup of broth into the crockpot and add the roast.
3. Mix the dry ranch dressing, dry onion soup mix, and Creole Seasoning together in a small bowl. Sprinkle the dry mix over the roast in the crockpot.
4. Slice the butter into chunks that will fit all over the top of the roast. If you don't really need to use all of the butter it is okay not to use it all.
5. Cover the crockpot and cook on Low for a maximum of 8 hours. Check the roast periodically - it may be fully cooked in 6-7 hours, depending on the individual piece of meat.
6. You can shred the meat with 2 forks, or cut it into chunks, depending on how you'd like to serve it. You can serve it with mashed potatoes, rice, egg noodles, or use a dinner roll to sop some of the tasty broth.
Notes:
Lining the crockpot makes for easier cleanup after the meal is finished.
Be sure to use real butter, not margarine or a butter-like spread.
Cook the roast on low for maximum tenderness and juicy-ness. Cooking the roast on high will result in tough meat.
Ingredients:
1/4 cup low sodium vegetable broth or beef broth
2-1/2 lb to 3 lb Beef Roast (I used a 2-1/4 lb Corned Beef Roast)
1 packet ranch dressing mx
1 packet dry onion soup mix
1 Tbsp Creole Seasoning, Homemade (see recipe in Sides, Salads, and Sauces in this forum)
1/2 cup (1 stick) salted butter
Instructions:
1. Pat dry the roast after removing it from its packaging. Poke the roast all over with a fork to improve flavors cooking into the meat.
2. Place the 1/4 cup of broth into the crockpot and add the roast.
3. Mix the dry ranch dressing, dry onion soup mix, and Creole Seasoning together in a small bowl. Sprinkle the dry mix over the roast in the crockpot.
4. Slice the butter into chunks that will fit all over the top of the roast. If you don't really need to use all of the butter it is okay not to use it all.
5. Cover the crockpot and cook on Low for a maximum of 8 hours. Check the roast periodically - it may be fully cooked in 6-7 hours, depending on the individual piece of meat.
6. You can shred the meat with 2 forks, or cut it into chunks, depending on how you'd like to serve it. You can serve it with mashed potatoes, rice, egg noodles, or use a dinner roll to sop some of the tasty broth.
Notes:
Lining the crockpot makes for easier cleanup after the meal is finished.
Be sure to use real butter, not margarine or a butter-like spread.
Cook the roast on low for maximum tenderness and juicy-ness. Cooking the roast on high will result in tough meat.