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Roast Recipe

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This recipe for Roast, by , is from The McClellan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheri McClellan Bosh

Category:
Category:

Ingredients:  
Ingredients:  
1 boneless roast 3-4 pounds
2 tsp kosher salt
1 tsp ground pepper
cup flour
3 tbsp canola oil
6 tbsp butter
8-12 pepperoncini and half the juice
Approx. 3-4 tbsp dry Ranch dressing


Directions:
Directions:
Rub roast with salt & pepper on all sides. Sprinkle the flour all over the roast and rub it in. Heat oil in a frying pan, place the roast in the pan and brown on all sides, 4-5 minutes. Remove roast and place in a crockpot. Add butter, pepperoncini and juice to the meat.
Mix Ranch dressing mix with a couple tablespoons of water or milk and then pour over the roast. Cook on low in slow cooker or crockpot for 7-8 hours or until meat falls apart and can be shredded with forks. Shred the meat and mix with the gravy it has created.

Serve the roast over pasta or roasted potatoes or pile on sandwich rolls.

Number Of Servings:
Number Of Servings:
6-8 servings

 

 

 

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