Marilyn's Slow Cooker Pot Roast

Music

So I'm so happy today to have an old friend with me, y'all

This is Chef Jeff Henderson. his life's journey has been one that can really

we can set up there as a standard for us and our children

So I have been so anxious to share this recipe, Jeff. Okay

This is one of my old, old, oldest friends from high school

Marilyn Mildson. She and Diane Tetter just came to spend the weekend with me

and Marilyn said, I want to fix a roast for us at some point this weekend

I said, go for it, girl. I don't mind sitting and resting and you taking over the cooking

You won't believe how simple and how delicious this is, y'all. Now, y'all, this is a chuck roast that we've picked up

It's my favorite cut of meat. But the only thing about a chuck roast is it takes a long time to cook

Well, watch how simple this is, y'all. We are going to put that in our crock pot From the store we have picked up a package of dry dressing mix You see we not even seasoning our roasts yet

I see that. So all the flavors coming out of the packages here

Oh, it's a lot of flavor up in there. Look at those herbs. Look, look. Good stuff there

And then we have a package of au jus, which is going to give us our gravy line

And that dry ranch dressing is going to give it a little zing

zing. So we're just going to pour that on top. When Marilyn told me this

step, I pure started clapping. I know you did, Paul. Look at that. She takes a

stick of butter. That stick of butter goes on top of that pot roast

And Paula even made sure she got everything off of that butter knife

I saw you. Now if you take that jar of pepperoncinis that

we picked up from the grocery store, pour all the juice off that, please, Jeff. Yes

There we go. This is so delicious. I can't wait for y'all to taste it

Now we're just gonna... Pull them out of there. Pull those pepperoncinis out

You know, we can always do as many as we like. If your family really likes them

then just use the whole jar. Okay. All right. Uh-oh. So we are gonna put the lid on this

So I start mine off on high Jeff And when I leave to go to work I going to put it on low And I going to get home eight hours later

And the smell is just going to knock y'all down. And the magic of the kitchen has cooked our pot roast for us

Yes. Look at that. So what I like to do, y'all, is then pour all those juices

All right, so if you just pour that into our saucepan. Ooh, yeah

Yes. I'm going to stop. Yes. Yeah, perfect. All right. So we're just going to bring this up to a bowl

And I'm going to make a little slurry of cornstarch, a couple of tablespoons of cornstarch

And if you would just blend that up, please, with some cold water

Oh, yeah. And then we're just going to take our slurry, and you want to make sure that your liquid is boiling

Okay. So we're going to let that come to a boil, and it's just about there

All right, let me know when you're running. All right. Yes, see, it's boiling good

Oh, yeah, look at that. Yeah. It's standing up already. You think you picking up a little more I add some more OK Because see there still juice down in that pot Oh yeah that right That going to We going to have some more liquid to add to it

Yum. Lord have mercy. So see, I think that's perfect. Look at that

I do. Look at that, y'all. All righty. So... Here we go

Look at that! Look at that! Yum, baby, yum. That's what I'm talking about

I'm going to just cut us a little bite off of here

and we're going to taste it just so you'll know the kind of flavor that Marilyn was talking about

Hey, there's a nice little kick. Yes. Ooh, thank you, thank you

I'll get that little piece, and you get in there and get you..

I'm going to get me one. It's unbelievable

Talking about a taste of heaven. Mmm. Mmm