Dinner tonight: One of my most favorite guilty pleasures. Mississippi roast. I slice onions and layer the bottom of the slow cooker, place a hefty beef roast on top, sprinkle it with a packet of Au jus, a packet of ranch seasoning. Top it all off with a stick of butter and sliced (or whole) pickled peppers. Cook on low in the slow cooker for 8 hours and try to resist the temptation of taking the lid off to see/smell it. Or, cover it and cook it in the over at 250 degrees for 8 hours and try even harder to resist opening the oven door. I will try to remember to take a picture of it cooked.
Posted on: Tue, 30 Sep 2014 17:27:19 +0000
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