Slow Cooker Mississippi Pot Roast

Finally made one of these and wowza! I looked at a bunch of recipes before synthesizing this one.  Really good. Give it a try. Adjust the amount of pepperoncini peppers and brine to suit your taste.

1 (3 to 4-pound) boneless beef chuck roast

1 (1-ounce) packet ranch salad dressing & seasoning mix

1 (1-ounce) packet au jus gravy mix

8 tablespoons unsalted butter

1 (12-ounce) jar pepperoncini peppers

1. Add the chuck roast to a slow cooker. Place a 3- to 4-pound boneless beef chuck roast in a 6-quart or larger slow cooker.
    
2. Add the seasoning packets. Sprinkle the chuck roast with 1 packet ranch salad dressing and seasoning mix and 1 packet au jus gravy mix.
    
3. Add the butter, pepperoncini, and brine. Cut 1 stick butter into cubes and place on top of the roast. Pour 1/2 cup brine from a jar of pepperoncini peppers and pour this over the roast. Add about 10 pepperoncini peppers.
    
4. Cover and cook on LOW for 8 hours until the beef is very tender.  About 8 hours on the LOW setting, or 5 to 6 hours on the HIGH setting. Mix and spoon liquid over roast after about 2 hours.
     
5. Use tongs to shred the roast and serve. Shred the roast into bite-sized pieces with tongs. 

Serving suggestions

Serve over or with mashed potatoes

Grilled cheese with some pot roast between two slices of provolone using Texas Toast bread. 

Wild Rice Mushroom Soup

This has become one of my favorite soups. It is REALLY worth it. You can complete tasks while other parts are cooking. Currently I'm using wood-parched wild rice and like it. Pictures coming soon. 

Ingredients

¼ ounce dried shitake mushrooms
4 ¼ cups water
1 sprig fresh thyme
1 bay leaf
1 garlic clove, peeled, plus 4 cloves, minced
Salt and pepper
¼ teaspoons baking soda
1 cup wild rice
4 tablespoons unsalted butter
1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
1 onion, chopped fine
1 teaspoon tomato paste
⅔ cup dry sherry (Lustau Amontillado works well)
4 cups low-sodium chicken broth or vegetable broth
1 tablespoon soy sauce
¼ cup cornstarch
½ cup heavy cream
¼ cup minced fresh chives (optional)
¼ teaspoon finely grated lemon zest (optional)

Adjust oven rack to middle position and heat oven to 375 degrees. Grind shiitake mushrooms in spice grinder until finely ground (you should have about 3 tablespoons).

1. Bring 4 cups water, thyme, bay leaf, garlic clove, ¾ teaspoon salt, and baking soda to boil in medium saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to oven, and bake until rice is tender, 35 to 50 minutes. (While rice is in oven, move on to the next step.) Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; remove thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 3 cups.  
    
2. Melt butter in Dutch oven over high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, 3/4 teaspoon salt, and 1 teaspoon pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes. Add dry sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes. Add ground shiitake mushrooms, reserved rice cooking liquid, broth, and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes.
    
3. Mix cornstarch and remaining ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes. Remove pot from heat and stir in cooked rice, cream, chives, and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper to taste, and serve.