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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mississippi Shredded Beef Recipe

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This recipe for Mississippi Shredded Beef is from Gilchrist Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 3 pound chuck roast or brisket
1 - 4 oz packet of dry au jus gravy mix
1 - 1 oz packet of ranch seasoning mix
6 tbsp butter (unsalted if you have it)
1/4 cup water
small jar of pepperoncini
Directions:
Directions:
1.) Add 1/4 cup of water into the insert of your slow cooker then place your cut of meat on top.
2.) Sprinkle the dry ranch seasoning mix on top of the roast, then sprinke the dry au jus mix on top, then place 6 tbsp of butter on top of the roast, and finally add in the pepperoncini around the roast (just the peppers not the juice).
3.) Cook on low for 8 to 10 hours.
4.) Shred and serve
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
8 - 10 hours
Personal Notes:
Personal Notes:
Great for sandwiches. We make a cilantro jalapeno dip (please see appetizer section for the recipe) as a sauce for the sandwiches. Always a winner at potlucks

 

 

 

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