I did an experiment the other day and tossed two packages of ground turkey, chopped red, yellow and green peppers (one of each) a chopped onion, cilantro, salt & pepper, taco seasoning and a 28 ounce can of diced tomatoes into my slow cooker. I cooked it for six hours on high.
It came out great! I topped with some shredded cheddar, sour cream, chopped red onions and fresh diced jalapeños and it was both a great presentation and delicious.
So, for any of you on social media and/or various food blogs you’ve seen the hoopla around the “Mississippi Pot Roast”. I’m not a big pot roast person but I do love an easy crock pot meal during a busy week, so I thought I’d give this a go. I followed the recipe exactly (which I NEVER do). Since it’s only four ingredients I thought, what could go wrong? The four ingredients are: a chuck roast (mine was about 2 pounds), 5 pepperoncinis, 1 packet of dry ranch dressing, 1 packet of dry au jus gravy mix.
I chose to brown the chuck roast in a skillet for about 5 minutes per side to enhance the flavor (you can skip this step, but I think it’s worth doing). Then I placed chuck roast in my crock pot, topped with packet of dressing and packet of au jus and laid the 5 pepperoncinis on top of that. You add no liquid to the crock pot – I know this seems counterintuitive but trust me, the meat releases a lot of liquid as it cooks. Set for 8.5 hours on low and wait for the magic to happen.
I served zucchini soup as an appetizer. As sides I made roasted asparagus and cauliflower mashed. Message me if you want the cauliflower mashed recipe, it’s really good!
Pro-tip:This dish came out delicious, the meat – while it shrunk about 50% in size – was tender and flavorful. For my taste the dish was a little salty. Next time I would add only 1/2 of each dry packet and add a little fresh ground pepper. I think if you wanted to add some carrots and potatoes about half way through the cooking process this might absorb some of the salt.