MISSISSIPPI ROAST
Pot roast perfection that's packed with flavor thanks to Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix. It pulls apart like a dream.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 7h35m
Yield 6
Number Of Ingredients 8
Steps:
- Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
- In a large saute pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total.
- Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7-8 hours.
- When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 5.4 g, Cholesterol 161 mg, Fat 50.3 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 21.8 g, Sodium 1127 mg
MISSISSIPPI ROAST LASAGNA?
this upcoming recipe i created,is between mississippi roast and lasagna,what if it will combine,i use leftover pot beef roast,season with au jus gravy mix,sauteed pepperoncini,ricotta cheese mixed with ranch dressing mix and add with white american cheese.
Provided by raymond spencer
Categories Pasta
Time 50m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees F.Grease the bottom and sides of a 9x13 baking pan.Sprinkle with 3/4 cup parmesan cheese.
- 2. Bring a large pot of salted water to a boil.Cook lasagna noodles in the boiling water,stirring occasionally,about 8 minutes.Drain and set aside.
- 3. In a large saucepan,add 4 tablespoons margarine over medium heat.Add sliced leftover pot roast,season with au jus gravy mix and black pepper;saute for 5 minutes or until are tender.
- 4. In a large skillet,combine sliced pepperoncinis and diced onion in remaining margarine,over medium-low heat,season with italian seasoning and saute for 6 minutes.
- 5. In a large bowl,combine ricotta cheese,cream cheese, ranch dressing mix and egg whites;whisk together until blended.
- 6. Place 4 lasagna noodles on the bottom of prepared baking pan.Layer with 1/3 of pot roast mixture,spoon with 1/4 of pepperoncini mixture.
- 7. Spread with 1/3 of ranch ricotta mixture and sprinkle with 1/2 of white american cheese.
- 8. Repeat layers and sprinkle with remaining parmesan cheese.
- 9. Bake in the preheated oven for 30 minutes.Let set for 5 minutes before cutting.
MISSISSIPPI ROAST
An Internet darling of a recipe, a favorite of mom bloggers and Pinterest, Mississippi Roast is traditionally made by placing a chuck roast in a slow cooker and simmering it beneath a stick of butter, a package of ranch dressing mix, another of "au jus" gravy mix and a handful of pepperoncini. And you can certainly cook it that way. The raves are justified. But replacing the packaged mixes is no real chore, and it results in a luscious tangle of deliciously tangy beef that goes beautifully with mashed or roasted potatoes or egg noodles, or as a hot-sandwich filling. Cooking time will vary depending on the size of your roast and the effectiveness of your slow cooker. But six to eight hours generally does the trick. (If you're in the market for a slow-cooker, our colleagues at The Wirecutter have spent a great deal of time testing them. Check out their guide to the best on the market.)
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
- Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
- As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 22 grams, Carbohydrate 4 grams, Fat 41 grams, Fiber 0 grams, Protein 48 grams, SaturatedFat 15 grams, Sodium 600 milligrams, Sugar 0 grams, TransFat 0 grams
EASY HOMEMADE LASAGNA RECIPE
This Easy Homemade Lasagna is so simple to throw together, but tastes like you have been busy in the kitchen all day.
Provided by Elyse Ellis
Categories Main Course
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- In a large skillet, cook and stir Italian sausage until brown.
- Add onions and mushrooms; saute until onions are clear.
- Stir in spaghetti sauce, and heat through.
- In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
- Spread a thin layer of the meat sauce in the bottom of a 9x13-inch pan.
- Layer with 1/2 of the uncooked lasagna noodles, 1/2 of cheese mixture, 3/4 cup mozzarella cheese, and 1/2 of meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella.
- Cover pan with aluminum foil.
- Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese.
- Bake for an additional 15 minutes.
- Remove from oven, and let stand 10 to 15 minutes before serving.
Nutrition Facts : Calories 707 kcal, Carbohydrate 55 g, Protein 39 g, Fat 37 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 147 mg, Sodium 1499 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
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