Mississippi Pot Roast

Total:

8 hr 5 min

Active:

5 min

Yield:

8 to 10 servings

Level:

Easy

Ingredients

• One 3- to 4-pound boneless beef roast, your choice of cut (see Cook's Note)
• 1 stick (8 tablespoons) butter 
• 1 package au jus gravy mix 
• 1 package dry ranch dressing mix, such as Hidden Valley
• Pepperoncini peppers, number to your liking, and a little juice
• Salt and freshly ground pepper, if desired

Directions

Put the roast in a slow cooker. Add the butter, au jus gravy mix, ranch dressing mix and pepperoncini peppers and juice. Add salt and pepper if you like and cook on low until tender, about 8 hours.

Recipe courtesy of Robin ChapmanShow: The Kitchen | Episode: Weeknite Warrior

Notes:
* Used Onion soup mix instead of Au Jus
* Mixed soup mix and ranch dressing first and then only used half
* Added raw onion to the bottom  of the crock pot
* Used  the sweet and spicy peppers from King Soopers olive bar
* Only used about 1TBSP of butter
* Added ground pepper
* Separated drippings from fat and then added to a roux of flower and water (2TBSP & 1/4 cup)

Sesame Ginger Simmer Sauce

Soy Sauce
Sugar
Water
Brown Sugar
Roasted Sesame Oil
Ginger Puree
Modified Corn Starch
Burgundy Wine
Sesame Seeds
Dehydrated Garlic
Citric Acid
Natural Flavor

From Safeway jarred simmer sauce

Leftover Fish Ideas

1. Give fish a second hoorah at taco night by either gently bringing it to room temperature or quickly reheating it in a sauté pan.

2. Add it to a chowder or soup by flaking it and stirring it in just before you eat.  

3. Follow the crab cake drill and make fish cakes instead -- gently combine it with eggs, breadcrumbs, a bit of milk or mayonnaise, and whichever herbs and spices strike your fancy. Cook them through in a bit of oil or butter. 

4. Turn it into pâté by mashing it up with plain yogurt, crème fraîche, cottage cheese, a bit of butter -- really, any permutation of the above -- and chopped fresh herbs. Try adding acidity or heat with freshly squeezed lemon juice, lemon zest, horseradish, hot pepper, or a dash of vinegar. Salt and pepper to taste. Pat yourself on the back -- you've turned fish from a misunderstood leftover into a veritable hors d'oeuvre. 

5. Give that fish new life in a burrito: Heat a tortilla, make rice and beans (or, for breakfast, scrambled eggs), slice some fresh vegetables, and break out the salsa and guacamole. 

6. Make the greatest leftover hero of all: kedgeree. Re-purpose leftover cooked rice by heating it up in a pan with mustard seeds, turmeric, and aromatics, then stir in flaked fish and greens until they're just warmed through. 

7. You may have missed the boat for ceviche, but you're all set for salpicon. Add lime juice, scallions, cilantro, and a fresh hot chili to flaked fish (either at room temperature or quickly reheated on the stove). Eat with a fork or wrapped up in a tortilla, with or without cubes of avocado.  

8. Top off any beautiful plate of vegetables (and turn them into a full meal) with fish that you've brought to room temperature. 

9. Tuna's not the only fish that can be made into fish salad. Play around with other types of fish, doing what you usually do for tuna salad, then put that on a sandwich -- we'd suggest accompanying it with crisp greens or blanched seasonal vegetables. 

10. If all else fails, pasta is the old faithful -- just stir your fish into the skillet a minute or two before serving. 

From: food52.com

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