Mississippi Roast

A whole stick of butter? Are you related to the Deens?

Tried it tonight and it was great. I don't normally like roast in the crock pot but the whole family enjoyed tonight's dinner.

thanks for sharing.

This recipe might play better to some cuts of meat. Cheaper, tough pieces of meat that are lean need some fat to help break down the muscle tissue. I think that this would work well with something like a London Broil that is tough and has very little of its own fat.

Not as simple as putting meat in with just sliced onion and 1 cup of low sodium beef broth and a whole lot healthier. With all the fat in most roasts then add that much butter and all the salt in the other ingredients...you bet I wouldn't eat it nor cook it. Thanks for sharing...reminds us to watch our salt and fat like we are supposed to!

I made this recipe tonight and while it was good, I don't think it was better than an older recipe that I've used which calls for one dry packet each of brown gravy mix, Ranch dressing mix, and Italian dressing mix. And, it doesn't need any butter at all.

Looks like a great idea. The butter idea is a good one too IMO. Gotta try it.

Made it last night. Added 1/4c of vegetable oil instead of butter, tossed in 1/2 medium onion, and used Anaheim peppers, three medium size. After serving with egg noodles, I shredded the rest and added one can of beef broth. It made an excellent sandwich, served on kaiser roll with horseradish as condiment. Still had enough left over to put in the freezer for a future, ready made meal. There are many permutations of this recipe. Enjoy, and thanks for sharing.

i cook plenty of things with no added water. I don't like "boiled" type pot roasts anyway.
I would probably cut the butter out or way down, chuck roast is a fairly fatty cut anyway.

The new CP's are higher. Mine runs close to 200 on high and about 175 on low. This is for 2 different pots. The key though is that crocks are kept on for long periods of time and food is normally heated completely through. The meat put in a crock already has bacteria growing in it, although it might not be a seriously harmful one.
Once the contents of a crock hit 170, or a true 165, all bacteria dies and doesn't just slow down. It doesn't matter if it's E coli or something that can't make it through stomach acid.
So the bottom line is, IMO, don't pay that much attention to the timing in a CP recipe, but instead cook it a long time. One indication for meat is when it's starting to fall apart, it doesn't do that until it is approaching 190 degrees.

I believe I read somewhere that the new "crock pots" or slow cookers, heat to a higher temp than the old crock pots which were about 180 deg on low. The slow cookers min temp is about 250 deg on low. This is why a lot of the recipes for crock pots don't cook as slow as the slow cookers. JMO based on what I read.