The Healthy My Ass Cookbook

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Index
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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Coney Island Casserole

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs

Lasagna

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Meatloaf

Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Brisket

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Pressure Cooked Linguine with Clam Sauce

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Roasted Pork Butt

Stromboli

Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole

Turketti

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Slow Cooked Chuck Roast

Easy recipe for guaranteed tender and juicy Chuck Roast.

Ingredients:

3&1/2 lbs. Chuck Roast, 3-4 pounds
1 0.4-oz pkg. Hidden Valley Ranch Dressing Mix, *see Note
1 1-oz pkg. McCormick® Au Jus Gravy Mix
1 stick Butter, unsalted
5 whole Pepperoncini Peppers

Directions:

Put the Chuck Roast into your slow cooker.

Sprinkle the Hidden Valley Ranch Dressing Mix on top.

Sprinkle the McCormick® Au Jus Gravy Mix on top of that.

Lay the stick of Butter on top along with the Pepperoncini Peppers.

Cook on low for 8 hours and enjoy.

Notes:

*I use the origial Buttermilk Recipe Hidden Valley Ranch Dressing MIx that makes one pint.

Nutrition Facts assumes all of the juice and fat are consumed, which I do NOT recommend.

Serving Suggestions:

I enjoy this with noodles moistened with some of the non-fat liquid.

Print

Other Information:

Source: My friend Jill Aul gave me this recipe although she doesn't remember even making it.

Times:
Preparation: 0:05
Cook: 8:00
Total: 8:30

Yield: 2.5 pounds
Servings: 5

Nutrition Facts per Serving:
838 Calories
68g Fat (72.9% calories from fat)
50g Protein
6g Carbohydrate
trace Dietary Fiber
233mg Cholesterol
1533mg Sodium.

Exchanges per Serving:
7 Lean Meat
9 Fat
0 Other Carbohydrates.

Rainbow Line

Copyright 2006-2022 by Keith Langeneckert.  All rights reserved.