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Mississippi Pot Roast Recipe

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

Contributor:  
Contributor:  
Brittany Johnson

Category:
Category:

Ingredients:  
Ingredients:  

(1) 3-5 lb. chuck roast
2 tbsp. olive oil (or vegetable oil)
salt & pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick butter (1/2 cup) Ė REAL salted butter, not margarine
8 peperoncini peppers

Directions:
Directions:
Heat up a large skillet on high.
Add oil to hot skillet.
You want it really hot here to brown or "sear" the beef quickly.
Take a paper towel and make sure you dry both sides of the pot roast.
Season with a little bit of salt and pepper.
Once the skillet is nice and hot, add the roast.
Allow the roast to cook for about 2-3 minutes until it is golden brown.
Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
Transfer meat to slow cooker.
Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
Top with a stick of butter then place peppers on and around roast.
Cover and cook on low for 8 hours.
Take two forks and start shredding the meat.
Discard any big fatty pieces.

Recipe Notes
You can skip the browning step if you are in a rush, or just donít feel like it. If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 mins

 

 

 

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