Stance: Studies on the Family

Brigham Young University Student Journal

Tag: crock pot

Killer Recipes: Mississippi Pot Roast

I’ve never been to Mississippi, but I am oh so grateful for all of the amazing people that live there now, thanks to this pot roast. IT CHANGES LIVES.

I was on Pinterest, looking for fast, easy meals and this blessing popped up on my screen. As with all my Pinterest meals, I was a bit hesitant, but after the first bite I was sold. It’s honestly that easy and good—so good that my husband volunteers to make it for dinner at least once a month.

Some people serve it over mashed potatoes, others take leftovers to make a sub sandwich with a slice of mozzarella cheese and a diced up pepperoncini pepper. In the end, you do you, and enjoy! (But in my house, the only way we have leftovers of this particular meal is if we buy a 5 lb chuck roast . . . for the two of us. Anything less is eaten in one sitting. Oops.)

If you’re worried about the peppers burning your mouth off, there’s no need to stress. The peppers are more of a background flavor that make everything that much better. However, if you’re like me and love a meal that has a kick to it, you can also pour some of the pepper juice into the mixture to cook and then slice up the peppers into the meal when serving.

Ingredients:

(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 salted butter, not margarine
8 pepperoncini peppers

Directions:

*If you’re in a hurry you can skip steps 1–5 and just season the meat before putting it into the crockpot*

  1. Heat up oil in a large skillet on high. You want it really hot to brown the beef quickly.
  2. Dry both sides of the pot roast with a paper towel.
  3. Season with a little bit of salt and pepper and add the roast to the hot oil.
  4. Allow the roast to cook for 2–3 minutes.
  5. Flip the meat over and sear the other side of the roast for another 2–3 minutes.
  6. Transfer meat to slow cooker.
  7. Sprinkle packets of dry ranch dressing & onion soup mixes over pot roast
  8. Top with a stick of butter then place peppers on and around roast.
  9. Cover and cook on low for 8 hours (or high for 4.5–5 hours)
  10. Slice or shred meat before serving. Be sure to throw away any fatty pieces.
  11. ENJOY. ENJOY.

Cook’s Notes: If you are sensitive to sodium, you could use unsalted butter for this. Be sure to use butter and not margarine. Margarine is basically oil. We did not find this recipe salty at all if you use this exact recipe, but be sure to adjust to your preferences.

Credit to “The Country Cook” at https://www.thecountrycook.net/crock-pot-mississippi-pot-roast/

BY CARLY CALLISTER 

Crock Pot Pulled Pork

SUMMER

SUMMER!!!

Summer is just around the corner, and that means melty popsicles, sunny pool days, family fun, and good barbecue. Here’s a deliciously easy recipe for classic pulled pork.

You’ll need:
5-6 boneless pork chops
12 oz of your favorite cola drink (Dr Pepper, Coke, and Root Beer all work great)
A bottle of your favorite barbecue sauce
Hamburger buns
A crock pot
What to do:
Place the pork chops in the bottom of your crockpot. Fill the crockpot with just enough of your soda to cover the chops. Cook on low for 6-8 hours. The meat will be scrumptiously tender when it’s finished. Drain out most of the liquid, leaving just enough to keep the meat moist. Then, pour in as much barbecue sauce as you’d like and shred the meat using two forks. Scoop a generous amount of meat on a hamburger bun, top with more barbecue sauce if desired, and serve with a summertime favorite like potato salad or watermelon. Enjoy!
—Courtney Johansson, Stance

 

Easy Peasy Lasagna Recipe

Psst. Let me let you in on a little secret. Below, you’ll find my very very very favorite lasagna recipe in the whole wide world. It has a classic taste, and the best part? It’s deliciously easy and practically no-fail. AND, you don’t even have to cook the noodles ahead of time. Perfect for those busy days with no time (or desire) to slave over the stove.

Fill your grocery cart with:

15 oz ricotta cheese

shredded mozzarella cheese

1 egg

1 lb ground beef (or more if you like it really meaty)

2 jars spaghetti sauce

1 package oven ready lasagna noodles

Lasagna

Picture from here.

 

The easy peasy instructions:

  1. Cook up your ground beef until brown.
  2. Drain the grease and add the two jars of spaghetti sauce to the meat.
  3. Take out your trusty crockpot.
  4. In a separate bowl, mix together the egg, about a cup of the mozzarella cheese, and the ricotta cheese.
  5. Scoop a layer of the meat and sauce mixture into the bottom of the crock pot.
  6. Cover with a layer of the oven ready noodles. Break them as needed to fit and cover the entire meat mixture.
  7. Top the noodles with a layer of the cheese mixture.
  8. Cover the cheese mixture with noodles.
  9. Repeat until all ingredients are gone. You should end with a layer of meat sauce.
  10. Then, top with as much or as little mozzarella cheese as you’d like.
  11. Set your little magic machine on high and cover with the lid. Go watch a movie/take a nap/go for a walk/do some laundry/cross whatever you have off of your to-do list, and when you come back three hours later, your lasagna will smell and taste heavenly. Serve immediately.

Hope you enjoy it as much as I do!

—Courtney Johansson, Stance