October 6, 2016

Crockpot Slow Cooker Pot Roast (Mississippi roast recipe)


Crockpot Pot Roast

This isn’t the first crockpot pot roast recipe that I’ve made, but it is now my favorite. The way this browned up and seasoned was amazing for being in a slow cooker. It was incredibly easy and my entire family loved it.

This recipe was sent in my Karri as part of our Crock-tober series. She said she found the crockpot pot roast recipe on Pinterest so I did some digging and discovered this is also called Mississippi pot roast and apparently it’s a very popular crockpot pot roast recipe! I could not find an original source but did find that it is on many, many blogs. It’s now on my list of favorite beef pot roast recipes!



Beef roast 3-4 pounds
I used a bottom round roast that was 2.5 pounds

Butter, a whole stick

Package of Ranch dressing powder

Package of Au Jus mix 

5-7 pepperoncinis



1.) Put pot roast in bottom of crockpot

2.) Sprinkle with ranch dressing powder and Au Jus mix.

3.) Put the butter on top of the roast. I quartered mine. But I don’t think it matters. Add pepperonicinis.

4.) Cook on low in slow cooker for 5-7 hours

5.) Serve with mashed potatoes, on a sandwich, or just plain (like we did!)



I didn’t touch the pot roast the entire time it was cooking. I didn’t flip it or move it and I left the lid on the slow cooker the whole time. The top caramelized similar to how I’ve seen on prime ribs and it smelled like my mom’s prime rib. Nom nom.  You can probably serve with the juice to keep it moist or I bet you whip up a pretty good gravy with it!

I couldn’t find the original source of this recipe, but Food.com is one of many, many places I found it online.

March 15, 2015

Crockpot Corned Beef and Guinness recipe

Crockpot Corned Beef with Guinness recipeCheck out this recipe, and other Slow Cooker recipes, on my Slow Cookers Pinterest board

Crockpot Corned Beef and Guinness

I didn’t grow up eating corned beef – the first time I made it was a few years ago in the crockpot. This recipe for Corned Beef and Guinness in the crockpot is so incredibly easy and super delicious. I won’t pretend to be a corned beef expert – but this recipe sure seems to get the job done.

If you have other corned beef recipes or cooking methods – I’d love to hear from you, please leave a comment on this post!


Here’s how I made Crockpot Corned Beef and Guinness . . . 

[Read more…]

May 3, 2014

Crockpot Slow Cooker Salsa Verde Beef

Crockpot-slow-cooker-salsa-verde-beefpin it.

Slow Cooker Salsa Verde Beef

This slow cooker salsa verde beef recipe apparently makes “the best tacos I’ve ever had,” per my handsome husband. He said this and I found myself slightly offended, and I replied, “But I’ve made you so many tacos. . . ” And he replied with a smile, “Well you made these, too.”

In the nearly 10 years I’ve been married to this man, he’s never complained, ever, about a meal I’ve made. At worse, he’ll just eat it and be done (bless him for that). He’s always complementary, even when I know he’s fibbing just to make me feel appreciated for cooking a meal. But I don’t think I’ve ever heard so many compliments about any particular recipe. Really. It was a hit.

So yes, I can pretty much plan on making this Slow Cooker Salsa Verde Beef recipe many times again, since now every other taco recipe I have up my sleeve will be compared to the “best taco recipe I’ve ever had,” declaration. They were really good, I agree. Even my kids had seconds.

I think this would be an wonderful recipe to make for a taco bar if you want to take it up a notch from the typical hamburger tacos. Taco bars are great ways to serve lots of people with a meal that allows them to adapt it with the toppings they like. Or make these into nachos for a party-size appetizer.


3-pound boneless rump or chuck roast, cut into 1.5 inch cubes

1/2 Cup diced onion

1 Tablespoon chili powder

1/2 tsp cumin

1/2 tsp garlic powder

1 tsp salt

1 cup salsa verde (you know, salsa that is green)
I used mild, use whatever spice level you’d like

1 Tablespoon olive oil 


1.) Heat oil in a large skillet. Add beef cubes and brown all sides. Work in batches if you have to.

2.) Transfer meat to 5-quart slow cooker. Add onions to the drippings in the skillet and saute until they are slightly brown. Stir in the spices and cook for about one minute. Add the salsa and stir, scraping up any brown bits.

3.) Add this salsa, onion, seasoning mixture to the beef in the slow cooker. Cook on low for 6-8 hours or high for 4 hours. The meat should be very tender and shred easily when it’s stirred.


I didn’t stir mine much, so it stayed in cube form for the most part. We topped with lettuce, cheese, tomatoes, avocado and sour cream to make tacos. I would have added olives if I had them. I think it would taste great on a layer of chips and topped with nacho toppings.


It’s Crock-toberAs part of this month-long series I’ll be featuring slow cooker and crockpot recipes that are easy and inexpensive!  This recipe was sent in by Brooke K. as part of our Crock-tober series – so she’ll get a $10 Amazon gift card! Send in your recipe and if I feature your recipe on the blog you’ll get a $10 Amazon gift card!

This recipe is adapted from the Salsa Verde recipe in the awesome cookbook Not Your Mother’s Make-Ahead and Freeze Cookbook (NYM Series) available on Amazon) 

May 20, 2012

Red wine and mushroom sauce. . .steaks anyone?

It may not be the prettiest meal, but it is delicious! Especially if you like mushrooms.

Today is my husband’s birthday! Everyone say, Happy Birthday Mr. Queen Bee! He’s actually the only reason this site exists – without him being such a staunch supporter and super star dad, this site wouldn’t happen. Plain. And. Simple.

To celebrate another year of him, last night we had steaks for dinner. We got the steaks using a Groupon offer for Omaha Steaks – it’s a great way to get top-quality steaks for nearly 50-60% off. They are really the best steaks and these ones were even wrapped in bacon! Mr. Bee found a recipe for a red wine and mushroom sauce and it was so awesome, I thought I’d share it with you. We hope you like it, too.

And I might add – NY Steaks are on sale at Fred Meyer this week for $4.97/lb, which is not bad!


1 tablespoon unsalted butter

Extra-virgin olive oil

2 shallots, minced

2 pounds mushrooms – the recipe suggests wild mushrooms, we used regular ole bella mushrooms

Leaves from 2 fresh thyme sprigs

Sea salt and freshly ground black pepper

1/2 cup Cabernet Sauvignon – we bought a cheap $5-6 bottle

1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth

1/4 cup heavy cream


1.) Place a clean skillet over medium heat.

2.) Add butter and a little drizzle of olive oil. Once butter is melted add the shallots and saute for 2 minutes to soften.

3.) Add mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes.

4.) Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices.

5.) Let the liquid cook down and then take it off the heat. Stir in the cream and season with salt and pepper.

You could probably serve this over any kind of red meat.

Recipe credit: Red wine and mushroom sauce

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