Wednesday, February 6, 2013

Three Envelope Picante Roast -with mix recipes

Recipe: Three Envelope Picante Roast

©From the Kitchen of Deep South Dish
Prep time: 5 min |Inactive time: 8 hours | Yield: About 6 servings

Ingredients
  • 3 to 5 pound beef chuck roast (or other braising roast)
  • 1 cup of water
  • One envelope of dry onion soup mix
  • One envelope of dry Italian dressing mix
  • One envelope of dry brown gravy mix
  • 1 (8 ounce) jar of Pace Original Mild Picante Sauce
Instructions

Whisk together the water with ingredients from all 3 of the envelopes. Pour about 1/4 cup of the liquid on the bottom of the crockpot, place the roast on top. Don't be tempted to season the roast. There is plenty of salt and other seasonings in these envelopes.

Pour the remaining liquid mixture all over the top and all around the roast. Pour the jar of picante sauce on top of the roast, cover and cook on low for 8 hours, or on high 4 to 5 hours.

To thicken gravy, remove the roast and tent with foil to keep warm. Carefully transfer the contents of the crockpot to a saucepan and stir in a slurry of one tablespoon of cornstarch with just enough water to loosen. Stir into the sauce, bring up to a boil, reduce and simmer until thickened.

Cook's Notes: Use a larger roast for planned leftovers. Can use any appropriate braising beef roast including eye or bottom round steak (not top round), rump, shoulder, arm or blade pot roast. May also substitute salsa for the picante if you prefer, or simply omit it. The traditional 3 envelope roast uses a brown gravy mix, Ranch dressing mix and Italian dressing mix and does not use picante sauce.

"Mississippi Roast" Variation: Use one envelope of brown gravy or au jus gravy mix with one envelope of Ranch dressing mix. This recipe calls to sprinkle the envelope contents over the roast and top with a stick of butter, but I don't find the added fat necessary when using a chuck roast, so I omit that and substitute a cup of water. Whisk the contents of the envelopes with the water and pour over the roast. Add 5 whole pepperoncini peppers to the top of the roast, cover and cook on low for 8 hours, or on high 4 to 5 hours.

To Make Sliders: Preheat oven to 400 degrees F. Butter the insides of dinner rolls and toast, butter side down, on a baking sheet in the oven just until warmed through and browned on the bottoms. Meanwhile in a skillet, caramelize a sliced onion in a tablespoon of canola oil and one tablespoon of butter. While onions are browning, use the lowest setting on the microwave to gently warm the leftover beef, just enough to take the chill off. Use a fork to shred the meat. Place a scoop of beef on the bottom half of dinner rolls, then top with caramelized onion, and some finely shredded Swiss cheese. If you like, stack all the sliders back on the baking sheet and cover the whole pan tightly with aluminum foil. Return to the oven just long enough to melt the cheese. Stack the sliders on a platter and serve with condiments at the table or with a nice sauce like a Sour Cream Horseradish Sauce.

I have added recipes for make it yourself mixes needed for this recipe
•One envelope of dry onion soup mix
Ingredients:
Serves: 4
Yield:
  19 19.019Serving
3/4 cup instant minced onion
1/3 cup beef bouillon powder
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar
Directions:
1Combine all ingredients and store in an airtight container.
2About 5 tablespoons of mix are equal to 1 1¼-ounce package.
3To make onion dip: Mix 5 tablespoons with one pint of sour cream.

•One envelope of dry Italian dressing mix
Ingredients:
Serves: 24
1 1/2 teaspoons garlic powder
1 tablespoon onion powder
2 tablespoons oregano, ground or 2 tablespoons oregano leaves
1 tablespoon dried parsley
1 tablespoon granulated sugar
2 tablespoons salt or 2 tablespoons salt substitute
1 teaspoon black pepper
1 teaspoon ground basil or 1 teaspoon basil leaves
1/4 teaspoon ground thyme or 1/4 teaspoon thyme leaves
1/2 teaspoon dried celery leaves or 1/2 teaspoon dried celery flakes
Directions:
1Mix all ingredients together and store in air-tight container.
2ITALIAN SALAD DRESSING: Mix 2 tbs of this mix with 1/4 cup vinegar, 2 tbs water, and 1/2 to 2/3 cup olive oil or canola oil.
3Shake before using.
 •One envelope of dry brown gravy mix
1 2/3 cups cornstarch
6 tablespoons low-sodium beef bouillon cubes
4 teaspoons instant coffee crystals
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika
Directions:
1Combine all ingredients and store in an airtight container.
2To make gravy, measure 3 tablespoons mix into a saucepan. Add 1 1/2 cups water. Bring to a boil and simmer 1 minute.

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