SLOW COOKER SPICY MISSISSIPPI POT ROAST
The classic Mississippi Pot Roast stepped up a notch with spicier peppers and spicy ranch.
Provided by Sarah Olson
Categories Main Course
Time 10h5m
Number Of Ingredients 6
Steps:
- Add the roast to the slow cooker.
- Sprinkle over the spicy ranch mix, and lipton soup mix over the roast.
- Add the peppers and the 1/4 cup of juices.
- Lay the stick of butter on top.
- Cover and cook on LOW for 9-10 hours.
- Shred and remove any fatty pieces.
- Serving possibilities are endless! My favorite is white rice, but serving on mashed potatoes or buns is a great idea!
- Enjoy!
Nutrition Facts : Calories 531 kcal, Carbohydrate 4 g, Protein 44 g, Fat 38 g, SaturatedFat 19 g, Cholesterol 187 mg, Sodium 845 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
~ SWEET & SPICY PORK ROAST ~ SLOW COOKER
My family really enjoyed the sweet and spicy flavor of this pork. So tender you could cut it with a fork. I served mine in slices with a side of macaroni and cheese and a vegetable. This would also be excellent in a sandwich. No matter how you serve it, it's delicious! I believe this would be great on chicken, also. Enjoy!
Provided by Cassie *
Categories Seasoning Mixes
Time 8h5m
Number Of Ingredients 8
Steps:
- 1. Rinse and dry pork. Rub with olive oil all over. Mix rub ingredients. I used half of the mix to cover my pork. You can halve the recipe if you like. I made enough to use for another day. Store in a jar with lid.
- 2. Pat the rub evenly over the roast. Place in slow cooker and cover. I cooked mine for 8 hours on low and let set for another hour on warm, covered. Or, cook until desired tenderness. This could be done on a low temperature in your oven as well. I'm sure you could cook it on high for a couple hours, then low until good and tender.
- 3. After carving, I ladled some juices from slow cooker, over the meat. Yum! Enjoy!
CROCK POT SPICY V8 ROAST
I work full-time so the crockpot is a great way to have an excellent meal on a work night with little effort. This roast is usually very tender!
Provided by Girly Griller
Categories Roast Beef
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut up roast into 8 to 10 chuncks place in crockpot.
- Quarter onion and place in crockpot.
- Quarter potatos and add to crockpot.
- Add Chopped Roasted Green chile.
- Add V8 juice.
- Add water to fill crockpot.
- Season to taste.
- Cook on low for 8 hours or on high for 4 hours.
V8 POT ROAST
Here is another recipe from V8, I haven't tried this one yet, but I am going to try to adapt it for the slow-cooker. My Hubby works a lot of long and unpredictable hours, so the slow-cooker is my blessing in disguise. I will let you know how it works out - But for those that don't want to use the slow cooker - here is the recipe -
Provided by Chef mariajane
Categories Roast Beef
Time 3h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a 6-quart saupot over medium-high heat. Add the beef and cook until it's well browned on both sides. Pour off any fat.
- Add 1 3/4 cups vegetable juice, garlic powder and black pepper to the saucepot and heat to a boil. Reduce heat to low. Cover and cook for 1 hour and 45 minutes.
- Add the potatoes, carrots and onions. Cover and cook for 45 minutes or until the beef is fork-tender.
- Remove the beef and vegetables to a platter. Stir the flour and remaining vegetable juice in a small bowl until the mixture is smooth, Stir the flour mixture into the saucepot. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the beef and vegetables.
- SERVING SUGGESTION: Serve with couscous tossed with pine nuts. For dessert serve with apple crisp.
SPICY V-8 POT ROAST
Make and share this Spicy V-8 Pot Roast recipe from Food.com.
Provided by lets.eat
Categories Roast Beef
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven brown the roast on all sides in oil.
- Remove roast and drain off excess oil.
- In a bowl combine the garlic, V-8, water, horseradish and the worcestershire sauce.
- Replace the roast in the Dutch oven and pour the combined ingredients over the roast.
- Bake, covered 325' for 2-2 1/2 hours or until very tender.
- Transfer the roast to a warm platter, cover with foil to retain heat.
- For the gravy measure cooking juices; skim away the fat. If necessary add enough water to measure 1-1/2c. Return juices to Dutch oven, combine the remaining 2 tablespoons water and the cornstarch, stir into the juices.
- Cook and stir over medium heat until bubbly. Cook stirring constantly for 1 minute.
- Serve gravy with the roast.
SLOW COOKER ROAST
A wonderful roast beef slow cooker recipe that makes it own delicious gravy while the beef and veggies are cooking. Try also with dry onion-and-mushroom soup mix in place of the onion for added flavor. Feel free to change the vegetables to make the dish to the liking of you and your family. You can add sliced mushrooms, sliced sweet onion or pearl onions, whatever strikes your fancy. I found a good ratio is 3 cubed potatoes and about 2 handfuls of additional vegetables.
Provided by MierGen
Categories Main Dish Recipes Roast Recipes
Time 8h25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side.
- Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables.
- Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables.
- Cook on Low 8 to 10 hours.
Nutrition Facts : Calories 599.3 calories, Carbohydrate 43.1 g, Cholesterol 103.2 mg, Fat 33.2 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 11.5 g, Sodium 1214.2 mg, Sugar 4.9 g
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