Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Italian beef - put a 2-3 lb beef roast in crockpot, add a pack of dried ranch and a jar of pepperocinis. Cook on low 8 - 10 hours. Shred with 2 forks and serve on rolls with sliced mozzarella. Simple and delicious.

What liquid do you add to this? Beef broth?

Just the liquid from the peppers. Here’s a link - it uses Italian but I like Ranch better. I usually also throw in some crushed garlic and pepper. https://www.bunsinmyoven.com/italian-beef/

AKA Mississippi roast https://cooking.nytimes.com/recipes/1017937-mississippi-roast

It really is delicious.

I was going to recommend this one, too. The version we use is called Butter Roast - put sliced potatoes, baby carrots and onions, place roast on top, sprinkle with a packet of ranch and a packet of au jus (we use a half packet of each), put a stick of butter on top of the roast.

So do you you all add the liquid from the jar of banana peppers?
From the comments, there are some that say that it makes it too vinegary... anyone have experience?

I just made it yesterday after reading here. I used a whole packet of Italian dressing seasoning and one packet of brown gravy (what I had on hand) and one jar of whole pepperoncinis drained, plus lots of butter. There was tons of liquid just from the meat after cooking so definitely no need to add the liquid from the peppers.

It was amazing! My 2.8 pound roast was done and tender after about 5 hours on low. Made sandwiches on rolls with provolone cheese melted under the broiler.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Italian beef - put a 2-3 lb beef roast in crockpot, add a pack of dried ranch and a jar of pepperocinis. Cook on low 8 - 10 hours. Shred with 2 forks and serve on rolls with sliced mozzarella. Simple and delicious.

What liquid do you add to this? Beef broth?

Just the liquid from the peppers. Here’s a link - it uses Italian but I like Ranch better. I usually also throw in some crushed garlic and pepper. https://www.bunsinmyoven.com/italian-beef/

AKA Mississippi roast https://cooking.nytimes.com/recipes/1017937-mississippi-roast

It really is delicious.

I was going to recommend this one, too. The version we use is called Butter Roast - put sliced potatoes, baby carrots and onions, place roast on top, sprinkle with a packet of ranch and a packet of au jus (we use a half packet of each), put a stick of butter on top of the roast.

So do you you all add the liquid from the jar of banana peppers?
From the comments, there are some that say that it makes it too vinegary... anyone have experience?

Beef short ribs. I don’t really use a recipe any more, but it would be something like this:

http://jeanetteshealthyliving.com/slow-cooker-red-wine-short-ribs-recipe/

You can also do the same thing with a beef roast.

FWIW, I usually do brown the meat but don’t caremelize the vegetables. Sometimes, if I’m making / carmelizing onions, I’ll do a bunch and freeze for later use.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Italian beef - put a 2-3 lb beef roast in crockpot, add a pack of dried ranch and a jar of pepperocinis. Cook on low 8 - 10 hours. Shred with 2 forks and serve on rolls with sliced mozzarella. Simple and delicious.

What liquid do you add to this? Beef broth?

Just the liquid from the peppers. Here’s a link - it uses Italian but I like Ranch better. I usually also throw in some crushed garlic and pepper. https://www.bunsinmyoven.com/italian-beef/

AKA Mississippi roast https://cooking.nytimes.com/recipes/1017937-mississippi-roast

It really is delicious.

I was going to recommend this one, too. The version we use is called Butter Roast - put sliced potatoes, baby carrots and onions, place roast on top, sprinkle with a packet of ranch and a packet of au jus (we use a half packet of each), put a stick of butter on top of the roast.

+1 to the Mississippi Roast. That’s made every 2 weeks in our house over the cold months.

Stephanie O'Dea Recipes that I like - Peanut Butter Pork, Candy Chicken, Lazy Chicken (just search Stephanie Slow Cooker and her site comes up)

Beef Roast - 1 sliced Onion (put on bottom of slow cooker), 3-4lb beef roast, 1 can Whole Berry Cranberry, 1 T Soy Sauce. Low for 10 hours. This is now my 75-year old dad's favorite meal. Serve with Mashed Potatoes and a Salad. People will think you're a trained chef!!

Cafe Rio Chicken and Cafe Rio Pork are AMAZING. Pork takes some effort but wow. Made the chicken today - so delicious.

Anonymous wrote:Pull pork. I would get the large roast pork pieces, keep it in low instead of high. If the pieces are small and cooked in high, it can be done in 4 hours. But, do I really want that much pull pork? I don't really like it but my son and dh loves it, I just deal with it, it isn't my favorite.

I just make things up by just putting anything in there and let it cook.

Doesn't it turn out a greasy mess? Pork shoulder is so much fat and when not cooked on a rack it just sits there swimming in the rendered fat.

Here’s one we do often: http://allrecipes.com/recipe/89539/slow-cooker-chicken-tortilla-soup/

I use raw chicken breasts and finish with fresh lime juice. It’s great!

Anonymous wrote:Pull pork. I would get the large roast pork pieces, keep it in low instead of high. If the pieces are small and cooked in high, it can be done in 4 hours. But, do I really want that much pull pork? I don't really like it but my son and dh loves it, I just deal with it, it isn't my favorite.

I just make things up by just putting anything in there and let it cook.

You should try it carnitas style with lime and cilantro.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Italian beef - put a 2-3 lb beef roast in crockpot, add a pack of dried ranch and a jar of pepperocinis. Cook on low 8 - 10 hours. Shred with 2 forks and serve on rolls with sliced mozzarella. Simple and delicious.

What liquid do you add to this? Beef broth?

Just the liquid from the peppers. Here’s a link - it uses Italian but I like Ranch better. I usually also throw in some crushed garlic and pepper. https://www.bunsinmyoven.com/italian-beef/

AKA Mississippi roast https://cooking.nytimes.com/recipes/1017937-mississippi-roast

It really is delicious.

I was going to recommend this one, too. The version we use is called Butter Roast - put sliced potatoes, baby carrots and onions, place roast on top, sprinkle with a packet of ranch and a packet of au jus (we use a half packet of each), put a stick of butter on top of the roast.

Pull pork. I would get the large roast pork pieces, keep it in low instead of high. If the pieces are small and cooked in high, it can be done in 4 hours. But, do I really want that much pull pork? I don't really like it but my son and dh loves it, I just deal with it, it isn't my favorite.

I just make things up by just putting anything in there and let it cook.