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Crockpot Mississippi Pot Roast-Wendy Osborn

Ingredients:

  • 3 pound chuck roast
  • 2 Tablespoons olive oil
  • Salt and pepper to taste
  • 1 packet ranch dressing mix
  • 1 packet dry onion soup mix
  • 1/2 cup salted butter (1 stick)
  • 8 peperoncini peppers

Directions:

Heat up a large skillet. Add olive oil. Add chuck roast to sear, salt and pepper to taste.

Transfer chuck roast to crock pot. Sprinkle ranch dressing packet over roast. Sprinkle dry onion soup packet over roast. Place stick of butter on top of roast. Place 8 peperoncini peppers over roast. Place lid on crockpot.

Cook on low for 8 hours. Best served with red potatoes!

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Spiced Rub Pork Tenderloin-Grandma Bev and Grandpa Bob Brocklehurst

Ingredients:

  • 1 1/4 pound pork tenderloin
  • Olive oil
  • 2 Tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt and pepper

Directions:

Preheat oven to 400. Line baking sheet with foil and spray with pam. Place tenderloin on foil and brush with a little olive oil. Mix in a small bowl: brown sugar, chili powder, garlic powder, and salt and pepper. Rub pork with spice mixture, coating all sides. Roast for 22 minutes, insert meat thermostat (135 degrees for med rare). Rest for 5 minutes before slicing. Serve with mashed potatoes, rice pilaf, or whatever you enjoy.

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Pork Roast – Uncle Rob

In a large pot or crock pot place:

Pork

2 teaspoons thyme

3 bay leaves

1/2 teaspoon oregano

1 teaspoon salt

pepper

6 cloves garlic

2 onions

4 stocks of celery

water to cover

If boiling on stove boil for 3-4 hours till forks apart

If in a crock pot 6-8 hours till forks apart.

Break meat in chunks and serve on rolls.  The juice makes a great gravy for mashed potatoes.  Take out the bay leaves first.

Another step we never do is

Break meat into chunks.  Add 1 cup milk and bake in oven for 1 hour.

Boil juice down to about 1 cup.  Pour over meat and bake another 30 minutes.

We think it is great without the extra steps.

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Garlic Apple Pork Roast

1 boneless whole pork loin roast (3 1/2 – 4 pounds)

1 jar (12 ounces) apple jelly

1/2 cup water

2 1/2 teaspoons minced garlic

1 Tablespoon dried parsley

1 to 1  1/2 teaspoons season salt

1 to 1  1/2 teaspoons pepper

Cut the roast in half; place in slow cooker.  In a small bowl, combine the jelly, water, and garlic; pour over roast.  Sprinkle with parsley, salt, and pepper.

Cover and cook on low for 8 to 8  1/2 hours or until meat thermometer reads 160 degrees and meat is tender.  Let stand for 5 minutes before slicing.  Serve with cooking juices if desired.