Bought me a new crockpot the other day to cook with since I don’t have Mom to cook for me anymore. I’ve been cooking a lot of pinto beans, chilli, and stew in it, but I’ve never done a pot roast in one. Some recipes & cooking time would be greatly appreciated please.

2-3lbs venison or beef roast
1 jar peperoncinis
1 stick butter
1 packet ranch dressing seasoning
1 packer French onion soup mix

Simple and awesome

I’m not familiar with pepperonis? What is that?

Little, yellow-green, not real hot, peppers, packed in vinegar.
Italian thing, it think.

Thanks! I had no idea.

The Mississippi pot roast is awesome. The only thing I add is a couple cups of beef broth or stock to it if I'm cooking venison.

Check out the Italian Beef thread - turns out awesome every time. If you use venison, again, use beef broth.

Link to Italian Beef thread

Brown that roast real good in a big pan. Take out the meat and deglaze with a bit of wine or beer. Scrape up the find and add a cup or two of beef stock. Put the meat and liquid in the crock with some carrot , celery, onion and or shallot.

Toss in some herbs you like, some salt and pepper, and what ever else sounds good. Cook until tender. Probably 3-4 hours.

I cooked one of thos Mississippi roasts like that recently and the peperoncinis added too much sourness to my taste.
Heat was nice

I also think browning adds some depth to the dish. I like to toss the roast on the grill to brown, adds flavor, and no extra pans to wash.

buy a rack of pork baby back ribs......

cut in 2-3 rib sections......season & place in crock pot.....

bone down in water......cook low four hrs or so

pre heat grill or oven.....coat with BBQ sause

crack open a cold beer...leave in oven 45 minutes or so.....325* ish

enjoy with fries..baked taters and of course cole slaw

3 lb Venison roast add enough chicken broth to go about halfway up the roast. Add 2 packages dry onion soup mix and a can of tomato sauce. Cook with crockpot on high for 5-6 hrs. Add potatoes and carrots for the last 2-3 hrs if desired. Very simple and very good.

We like to just use salt and pepper...or maybe a seasoned salt like Alpine or Johnnys's.

After a while add the vegetables. Works pretty well. Pretty much like NEBHUNTER above.


Yesterday I cooked a chuck roast on the stove.....because I was too lazy to set up a crock pot.

It was about a 4 pound chuck. Used tomato paste, garlic, apple cider vinegar, brown sugar, worchestershire sause, and salt and pepper.

One large onion sliced thin.

Cooked all that for about 6 hours and make sort a pulled beef sandwich.

This is good with pork too. I’ve never added the whole jar of pepperocini peppers, just about 8. Do you add the juice too?

Browning brings a LOT to the table! Not browning meat before the crockpot is every bit as horrible as ice in good whisky and pedophilia... just saying...

I didn't notice it said a jar of pepperoncinis. I agree that is too much - like stated above I use about 8 of them.

It’s fine to use half the jar. I use the whole thing and all the brine, yeah. I don’t like to run out of them after one serving. They’re good.

Add veggies OK? Dont add any water? How long do you cook it and on high or low?

i do it like this

heat oil in deep pan till hot
coat roast in seasoned flour. (Salt, pepper, garlic powder)
brown roast on all sides until it has a little crust
mix up a can or two of real beef broth with a packet of onion soup mix.
put roast in the crockpot and dump mixture over it
cook on high for several hours until fork tender
pull roast and let rest for 10 min
mix up some more season flour with enough water to make a pourable slurry and add that to the juice in the crock and stir

if you want to add some veg's to the crock you can. onions, celery, carrots, spuds, etc. i usually don't because they come out too mushy for my tastes.

I’ve only ever added potatoes and that’s good, but add whatever you fancy. If I only use half the jar of peppers I add a little water or chicken broth or beef broth. Browning meat is never, ever, ever a bad idea. I make this roast when I’m being lazy but browning or pan-searing the meat first will always make it better. Sometimes I throw in bacon fat too. Recipes are just for getting started. I rarely follow a recipe exactly unless it’s my own.

Garlic is also never a bad idea. On high or low until it’s tender.

Pepperoncinis are Italian style pickled peppers, probably the kind that Peter Piper picked back in the day.

How in the fugk can somebody not know what a pepperoncini is? Even Subway has pepperoncinis for krise sake.

Cut back the LQ ..in the crock.. The water will come from the veges and the meat !

True for pork and beef. Venison is very lean and the meat needs all the moisture it can get.

6.5 lb. pork loin in the CP the other day. Cut into serving sized slices pre-cook then rub generously with OO and sprinkle each slice with garlic & herb seasoning. Let rest in fridge for a few hours or overnight. Place into CP and season to taste with kosher salt. Cook.

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm