lol. I'm so sorry! What were you thinking? ;0)

E'gads, that sounds horrible.

Since my favorite recipe sounded familiar, I had to go look. Similiar but different with NO butter. Butter sounds gross. My whole family loves this recipe and it is the only pot roast I like.

http://www.plainchicken.com/2009/05/italian-pot-roast-parmesan-risotto.html#_a5y_p=1555137

I've seen that recipe on Pinterest. I am not crazy about pot roast made in a slow cooker.

Oh boy, thanks for the heads up. I have that recipe saved and was going to try it one day. Luckily, had forgotten about it. I don't do pot roast in my slow cooker either but it was getting such rave reviews. I do use some butter in my cooking, I probably would have followed as written and put in the whole stick ;0)

Come to think of it, there was a mushroom recipe with ranch dressing envelope and butter making the rounds a few years ago. I tried that (slow cooker) and didn't like it well enough to ever make again.

It sounds terrible. what an experience rhizo. I agree with your general prohibitions. magic's linked recipe isn't one I would make either, loaded with sodium from the packages and from the tomato juice.

Neither processed flavor packages/mixes of anything nor slow cookers darken the door of our kitchen. We're never in so much of a hurry as to make food with other than real ingredients. I also avoid generic recipes on the internet, there's no barrier to entry and any that aren't from a real source (NY Times, Cooks Illustrated, etc) aren't legit to me. These are two unfortunate examples.

I don't know what I was thinking.....my own inventions are so good. I can only blame it on temporary insanity and plead guilty.

Well, if I've turned even one person away from this horrid recipe, I'll consider it a valuable public service.

I haven't tried the original recipe but NYT has a version that does not use packaged seasonings...they make it sound delicious but now I am more skeptical than ever!

http://cooking.nytimes.com/recipes/1017937-mississippi-roast

You cook and learn! Been there done that!

That does sound pretty gross. Like Elmer, my natural inclination is to avoid "flavor packages". I do have three crockpots, but I just about never use them for cooking, merely for keeping food warm at parties. At some of our parties I've had all three in use.

The only time I've used them for cooking is for a pulled pork recipe.

Oh Rhizo, I feel for you. I'm surprised you even ventured to try it, you're such a healthy eater. But even you can be tempted! LOL.

Like others I don't use flavour packets, soups etc in my cooking.

I seldom use blogs to make recipes from. Comments are all along the line of.....It looks delicious! I'm going to try this! etc etc with no one actually making the recipe. Another reason I get frustrated with pinterest......the picture goes to picture and picture of just blogs, and that's if I can even find the darned recipe.

I do like beef in a slow cooker and one of my favourites is rich and flavourful with balsamic vinegar, etc.

(((((Rhizo and Robert))))

Thank you for the public service announcement. :-)

the best way to cook a pot roast in the crock pot is without any liquid at all! Just add whatever else your adding and let it cook, the juices from the roast will do it all.

50 years ago, my mom used a dried onion soup mix (Lipton's, maybe) on pot roast and meatloaf. It tasted great. I've avoided any of those soup or dressing mixes since we married, dear husband's blood pressure is too sensitive to salt.

For pot roast, I add a can (or most of a can) of Guinness to the meat, along with an onion. Great smell on a cold winter day!

My recipe is to take a chuck roast and flour and season it, then brown. Put in crock pot with a thinly sliced onion, 3 or 4 crushed cloves of garlic, and a cup of red wine. I think I'll stay with this recipe, it always is a treat.

Interestingly, I made pot roast yesterday as well :-) But it was a pretty traditional recipe - seared the meat, added a package of onion soup mix (flavors the gravy so well) and then beef broth, a cup of red wine and seasonings. Added some root veggies and cooked low and slow in the oven - 4 hours at 300F. It was fantastic!!

Pot roast is one of those dishes - like meatloaf - that I never use a recipe for. I tried one once with beer (which I kinda like to drink now and again) but didn't care for the taste in the final result so never repeated. The butter in the referenced recipe confuses me - what's the purpose? Pot roast cuts are usually so well marbled with fat that melts when it cooks that adding more - especially a WHOLE stick of butter!! - seems like overkill :-)

I think that whoever came up with the recipe for Mississippi Pot Roast should serve time, perhaps in a cardiac unit as an aide.

This was the first (and last) time that I tried a recipe for pot roast. I don't have a favorite method....braised, roasted (cast iron, of course), slow cooked....all good. I change up the ingredient list, as well, but have never and will never use a packaged envelope of anything ever again.

My poor mother used to stick a pot roast with vegetables in the oven before we left for church on Sunday and we'd come home to an overdone, dry, leathery hunk of meat.

sushipup1 That's almost like my recipe except I use a cup of water instead of the wine. After it's been in the over for about an hour I add cut up potatoes, little whole onions, carrots and yams.

I have always been of the mind that one does not add water if another liquid will give more flavor. Broth, wine, beer, etc. Oh, I add water to my long simmering spag. sauce to thin it out so it can cook down more, but I look for ways to add flavor. I also put in extras later, but I usually make this as is, and make wonderful hot sandwiches or serve with mashed potatoes and marmalade carrots, etc.

Sushi-that sounds pretty straight forward. I recently started making a roast in a bag. Every time I would eat steamed carrots it would remind me of the roast my mom used to make and I decided to give it a try. I season it, brown it and then put it in a roasting bag with celery, carrots and cut up potatoes. We eat it as is the first night and then I'll make tacos with leftover meat later during the week.

Any recipe that uses pre-packaged seasonings is going to be loaded with sodium and chemicals. Do not use canned soup, either!

I made it once. It was dreadful. How did this get to be popular?

ded, I.do.not.know how it got to be so popular. Sheesh! I don't even use canned soups, let alone those dry packets of gravy, soup mixes, or salad dressings. It just nuts that I was curious to try it, led astray by the jillions of rave reviews.

Lesson learned.

Could be worse. Could have used the "3 packet pot roast" which includes Italian seasoning packet, or go for broke with a packet of onion soup thrown in for "good" measure. Maybe some cream of mystery soup "gravy". Although butter is usually a good ingredient for a lot of things I'd use it for browning the roast with a good rub or better, use bacon fat. And the slow cookers (the washboard, 300 baud modem or crank telephone of appliances) of any brand were tossed from my kitchen decades ago, it's Nesco, oven or stovetop in this house. I learned that lesson a long time ago.

Oh and for your punishment you're not getting off with just a simple switch. You need to bury it in 2" of ketchup and chow down. Maybe some Jiffy Mix cornbread, and a bagged salad on the side! :D

So sorry it turned out badly. I have a wonderful, very old dutch oven that belonged to my mom in law. She brought it from Holland when she emigrated here as a young bride. I use that wonderful old dutch oven for the best pot roasts on the planet. I use a cheap cut of beef, preferably chuck. To that I add beef broth and onion, garlic, and a variety of herbs. It is her recipe, Yumm

Good to know. I'd also saved that one to try. I had wondered about the sodium and definitely was planning to modify and not use a whole stick of butter.