Mississippi Pot Roast

I just have to share this recipe. I’m sure you’ve seen it all over but it really is an underrated recipe. Until I actually made it, I wouldn’t have believed it would be as good as it was. The Mississippi Pot Roast is a perfect recipe for a crowd. I like to eat it with potatoes or noodles but my favorite was probably on a nice roll or chunk of French bread like a sandwich. Don’t forget to add the juice.

Make sure to give this recipe a try! You won’t regret it!

Mississippi Pot Roast

Ingredients:
3lb boneless chuck roast
1 packet ranch seasoning
1 packet Au Jus mix
1 jar peperoncini or banana pepper rings
1/2- 3/4 of juice from the jar of peppers
1/2-1 stick butter

Directions: Add the chuck roast to the crockpot. (Don’t forget the crockpot liners for easy clean up.) Top with the peperoncini /banana pepper rings and the juice. (Note: If you want a milder flavor use mild banana pepper rings.) Sprinkle the meat with the packet of ranch and Au Jus mix. Last step, slice the butter into about 1/2 inch slices and lay over the top of the meat. You don’t need to use a whole stick if you’d rather not, but you do need some butter. This gives the meat a nice brown color and makes it delicious.

Cook on low heat for 8 hours or until the meat falls apart easily. You can test this with a fork. Once meat is cooked, shred the beef and mix. Serve over potatoes or rice or even put on a nice chunk of bread for an amazing dip sandwich. Don’t forget the juice!!

Chef Notes: It’s always good practice to brown the meat before it goes in the crockpot. I’ll be honest, I rarely do this. I never seem to remember and I’m rushing to put together in the morning. For this recipe it’s not a big deal as the butter on top really helps brown the meat. This meat freezes very well and left overs are delicious! Enjoy!

Air Fryer London Broil

I love my air fryer. I’ve been experimenting with all different recipes. One I’ve done a few times already is London Broil. London Broil roast is like a big lean steak, that’s how I see it. It’s got very little fat. It’s usually about 12 inches long and 2 inches thick. When it’s cooked properly it can come out delicious. It’s a great lean protein. It’s perfect on it’s own, or used in a salad, quesadilla, tacos you name it!

The meat can get a little tough, so you want to try and cook it to a lower temperature and then watch it from there. Give this London Broil a try and you won’t regret it!

Air Fryer London Broil

Ingredients:
1 London broil, 2 lbs
1 T olive oil
1 t garlic powder
1 t onion powder
1 t steak seasoning
1/2 t salt
1/2 t pepper

Directions: Preheat air fryer at 400°. Rub the London broil with the oil and season with above seasonings on both sides. Add the London broil to the Air Fryer rack or basket. (Note: I have an air fryer oven with a rack.)

Cook the mean at 400° for 13-15 minutes flipping half way. Check the temp with an instant read thermometer. 135° for medium rare and 145° for medium to well. Let the mean rest at least 5-7 minutes before slicing. Serve with horseradish sauce if you’d like and your favorite sides. Great for leftovers!

Note:

Bacon & Mozarella Stuffed Meatballs

Homemade meatballs are so delicious and easy to make. You can mix it up and really make them your own! These meatballs are a pretty basic recipe with a twist. You can use any ground meat you like. Beef, pork, veal, turkey and chicken. I personally prefer beef meatballs and sometimes I add in ground pork as well. My recipe calls for little fresh mozzarella balls and bacon. When you cut into them you taste that salty bacon and the mozzarella is nice and gooey! They are delicious!

Bacon & Mozzarella Stuffed Meatballs

Ingredients:
Meatballs:
2lbs ground beef (could use 1lb beef & 1lb of pork)
5 garlic cloves, minced
2 eggs, beaten
1 cup seasoned panko breadcrumbs
1/2-3/4 cup Romano or Parmesan cheese, finely grated
2 T Italian parsley, finely chopped
1 small onion, grated or very finely chopped
1/4 cup water or milk
1 T olive oil
2 t Italian seasoning
2 t kosher salt
2 t pepper

Extras:
6-8 slices bacon, cooked, chopped in half inch pieces
8-10 oz fresh mozzarella pearl balls
2 T olive oil, for frying

Directions: Preheat oven 350°. In a large mixing bowl add in all the ingredients above for the meatballs. Next using your hands mix meat until fully incorporated with ingredients. Using a large scoop or melon baller form meat into balls. Flatten out the balls and add in 1-2 pearl mozzarella balls and 1-2 pieces of bacon and roll into a ball. The meatballs should be golf ball size. Add to a baking sheet covered with foil. Continue with all the meat.

Options for cooking is either pan fry on the stove or you can bake in the oven. Sometimes I like to sauté in a pan to get a nice brown exterior and then finish baking through in the oven for about 20-25 minutes. To bake in the oven only cook for 30-35 minutes depending on the size. The meatballs should get nice and golden brown. Serve either on their own or with pasta.

Notes: You may need more bacon and mozzarella depending on how big the meatballs are. If you can’t find the pearl balls you can use any other cheese or fresh mozzarella and cut into small pieces.