Crockpot Mississippi Pot Roast
(1) 3-5 lb. chuck roast
2 tbsp. olive oil (or vegetable oil)
salt & pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick butter (1/2 cup) - REAL butter, not margarine
8 Peperoncini peppers
Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. Note:if you are in a rush, or just don’t feel like it, just skip the browning step altogether.
Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Allow the roast to cook for about 2-3 minutes until it is golden brown. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter then place peppers on and around roast. Cover and cook on low for 8 hours.
Take two forks and start shredding the meat. Discard any big fatty pieces. If you want, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor. Serve with mashed potatoes.
Black Bean and Rice
1 tbsp canola oil
3 cloves minced garlic
1/2 cup sliced onions & peppers
2 tbsp tomato sauce
1 tbsp Spanish olives
14 oz black beans
1 sprig fresh cilantro
2 cups water
2 cups long grain rice
1 tbsp olive oil
Heat up a pan under medium heat. Then add one tablespoon of canola oil and heat for one minute. Add three cloves of minced garlic. Add half a cup of sliced onions and peppers. Add two tablespoons of tomato sauce. Add salt, pepper, oregano. Add one tablespoon of Spanish olives. Add one 14 oz can of black beans. Add a sprig of fresh cilantro. Then add two cups of water.
When the water and beans boil, add two cups of long grain rice. Stir. Reduce heat to low and cover. Simmer for 10 minutes. Turn the rice over, add one tablespoon of olive oil, and simmer for 5 minutes.