Updated: May 5
So I got a lot of questions on this roast I posted in my stories the other week and all along I thought I was making "Mississippi Pot Roast" but apparently that's not what I'm doing at all LOL!
No surprise, I've never been one to follow a recipe. I need all that flavor and seasoning!
So here's what I did for MY rendition of "Mississippi Pot Roast"
4 pound beef shoulder roast frozen
1/2 cup cubed butter
20 peppercinis & 1/2 cup of the juice
4 oz of cream cheese, diced into cubes
1 tablespoon Cajun seasoning (the one I used has plenty of salt so I didnt add)
1 tablespoon Garlic & Herb seasoning
1 bay leaf
1/4 cup red wine
1 medium yellow onion diced
5 cloves fresh garlic, peeled and ends sliced off
Tools Needed: 6 quart crock pot
Spray your crock pot with cooking spray. Add in your roast first. Rub the cream cheese onto the roast. Sprinkle the seasonings evenly on top. Add in your garlic, onions, peppercinis & juice, bay leaf, & butter. Pour in the red wine. Set the crock pot to low and cover for 8 hours.
Pull the beef out and shred with two forks. Add it back into the juice and serve as desired.