Monday, February 17, 2014

Dragon Meat

My sister introduced us to a great way of making roast that our family LOVES.  The blog she got it from calls it Mississippi Roast, but my sister renamed it Dragon Meat and we're sticking with that.

I've made the mistake of believing I could go to a blog for a recipe forever before, and then suddenly the blog was private and there was no way I could track down the recipe until I remembered that it was a friend that told me about it in the first place and she had printed it.  So I'm reposting Dragon Meat here as a backup to their blog and to my printed copy.  AND so anyone that happens to check this out can try this amazing recipe too.

So Good.


Put your roast (or two - you'll want leftovers, just adjust ingredients accordingly) in the crock pot.

Sprinkle one packet of Hidden Valley Ranch mix over the roast.

Sprinkle one packet of Au
Jus gravy mix over the roast (apparently brown gravy mix works too, but I haven't tried that).

Place a whole stick of butter on top of the roast.

Put 5ish peperoncini peppers on top of the roast.  (If you don't know, these peppers are pretty mild and come in a jar.  The last time we did this we didn't have any, so we used yellow hot chili peppers.  A touch more spicy and a touch more yum.)

Don't add water.

Cook for 8 hours or so.

(In posting this, I realized the recipe originated at Laurie's Life, then was posted with pictures at a Perfectly Lovely Ordinary Day.  Now they both have credit for the awesomeness.)

* The picture, and the story behind the picture, came from here.