BUTTER ROAST.

BUTTER ROAST.




SUMMER OR WINTER BUT EASY.

NOT fat free.

Okay. You take a big roast. Chuck or rump or whatever.

You put it in a crock pot. You pour a packet of Good Seasons Ranch Dressing Mix and a package of dry Au Jus mix over the roast (both found in spices aisle.) You take a stick of (real) butter and sit it on top of the roast. At this point you can add five pepperoni peppers on top, but we didn’t.

Then you close up and cook for AT LEAST five but preferably six or seven hours. No water, nothing else.

The most tender roast EVER with the best flavor.

You can then doctor the gravy with sour cream if you like stroganoff, or just mop it up with bread or just put it on the meat.

It’s FANTASTIC. Company worthy.

BUT you have to trust. And not take it out after three or four hours when it LOOKS done and in fact IS. You have to let it cook the full time because that is what breaks it down and makes it tender.


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RE: BUTTER ROAST.




Four questions... smiley

One: Salted or unsalted butter?

Two: I have a couple of cans of liquid Au Jus from Campbell's in the cupboard. Who makes it in a dry mix?

Three: Are the peppers "pepperoncini" peppers? If not, what do pepperoni peppers look like?

Four: I'm the "King Of Crock-Potting" and this sounds marvelous! Is a two-pound chuck roast large enough?


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I want those answers too! I think French's makes a packet of au jus mix. Sounds yummy Banana


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It sounds very good indeed! For all you successful slow-cooking roasters, what is your average cook time? It seems I am not a good judge, my roasts are either too tough, or over-cooked and quite literally falling apart. Falling apart is tasty and tender, but it looks sloppy when served.


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does this have something to do with THE OUTER BANKS? Whistle


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I'm going to make it at the beach Thumbs up
Love a good crock pot recipe, dinner is ready when you get in from a hard day of beaching!
Thanks for sharing.


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Yum. Definitely going to try this one.


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does this have something to do with THE OUTER BANKS? Whistle

Guess not. Slow news day maybe?


RE: BUTTER ROAST.




does this have something to do with THE OUTER BANKS? Whistle


Daggone right it is..I plan on making me one of those here on the island of Carova Beach. Does that suffice tidal lady? Blinking smiley In love


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This recipe intrigued me....so its in the crockpot now, and smells pretty darn good.
Prior to preparing, I googled some of the key ingredients & found this recipe mentioned on several sites. I had really wanted to discover what size roast & whether or not to use salted or unsalted butter. Alas, i found no mention of how big a roast to use, or what kind of butter, but i ended up with
an approx 2 1/2 lb. chuck roast (its the right size for my crockpot)
1 (dry) packet of Good Seasons Ranch Dressing
1 (dry) packet of McCormick au jus
1 stick unsalted butter (opted for this since i figure there's plenty of salt in those packet thingies)
5-6 pepperocini peppers

so we shall see. if it tastes as good as it smells, all will be well.

(note to non-googlers: several sites have mini discussions about this as well, one even mentioned not using any liquid, ie butter....cuz she forgot to put it in.-LOL, and it was still good. another substitued beef broth or something similar for the butter, another used half broth & half butter....you get the idea)


RE: BUTTER ROAST.




This recipe intrigued me....so its in the crockpot now, and smells pretty darn good.
Prior to preparing, I googled some of the key ingredients & found this recipe mentioned on several sites. I had really wanted to discover what size roast & whether or not to use salted or unsalted butter. Alas, i found no mention of how big a roast to use, or what kind of butter, but i ended up with
an approx 2 1/2 lb. chuck roast (its the right size for my crockpot)

1 (dry) packet of Good Seasons Ranch Dressing
1 (dry) packet of McCormick au jus
1 stick unsalted butter (opted for this since i figure there's plenty of salt in those packet thingies)
5-6 pepperocini peppers

so we shall see. if it tastes as good as it smells, all will be well.

(note to non-googlers: several sites have mini discussions about this as well, one even mentioned not using any liquid, ie butter....cuz she forgot to put it in.-LOL, and it was still good. another substitued beef broth or something similar for the butter, another used half broth & half butter....you get the idea)


Are you cooking this on high or low heat?


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Anything over four hours is definitely cooked on "low". Thumbs up


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low heat, altho i thought i might have put it in pot a little later than i should have, so about mid-cook time, i turned to high for maybe 30-45 minutes.

and it still smells good.......


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Oh wow, I can smell it from Michigan Judy....let us know how it turned out. I'm for sure going to try this one.
Ya just never know what you'll find on this forum!!!


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Thanks for doing the research on this, Judyk. I have always quickly seared my roasts before I put them in the pot. Anyone else do that?


RE: BUTTER ROAST.




Thanks for doing the research on this, Judyk. I have always quickly seared my roasts before I put them in the pot. Anyone else do that?


in a regular pot roast, yes, but i don't for the crockpot.


RE: BUTTER ROAST.




Thanks for doing the research on this, Judyk. I have always quickly seared my roasts before I put them in the pot. Anyone else do that?


I do that, too.


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hubby gives it a big Thumbs up . melt in your mouth tender, no knives required.


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does this have something to do with THE OUTER BANKS? Whistle


well for me it brings back good memories. In the 70's in the fall or spring when we had a 3 day weekend my grandfather, and my day and me would take the truck and pop tent and go fishing and ruff it. My grandmother would slow cook a large roast the day before and slice it up, and we would live off of roast beef sandwiches with cheese and mustard, while we fished. She always said it was a small price to have the house to herself once and a while.



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How did it taste? Would you make it that way again? Im in cooking mode...maybe we need a recipes board. Theeth smiley


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yes, i would make it this way again. delic & EZ.

we do have a recipe section available from the "HOME" section, but few know how to find it.

www.obxconnection.com/Outer-Banks-Recipes/recipe.aspx


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Judy what did you have with it? Im trying to figure out if the gravy/juices would be better with potatoes, or noodles. Im going to try this on Friday, my busiest day of the week. Always looking for something that is good but doesnt take a lot of time and prep!


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it was a toss-up between potatoes or egg noodles, hubs chose taters, but i think i would have preferred noodles, and if i had "doctored" the gravy with sour cream for a stroganoff type thing, i surely would have vetoed his taters.


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Great minds like alike! I was thinking egg noodles too, so thats what I'll go with. Thanks Judy!


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I'm going to try it with venison.