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Mississippi Pot Roast Recipe

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This recipe for Mississippi Pot Roast, by , is from The DRABO Cookbook Project, 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!

Bri Rector


1 3 lb Chuck Roast

2 tbsp Olive oil or Vegetable oil

Salt & Pepper to taste

1 Package Ranch Dressing Mix

1 Package Dry Onion Soup Mix

1/2 Cup Salted Butter ( 1 stick)

8 Peperoncini Peppers

Heat up a Lg skillet on high add oil to skillet, you want it really hot to brown or sear the beef
Take paper towel and make sure you dry both sides of pot roast. Season with salt and pepper
Once the skillet is nice and hot add roast Allow the roast to cook for about 2-3 minutes, Until golden Brown
using tongs flip the meat over sear the other side of the roast for about 2-3 minutes for both sides, Transfer to
slow cooker Sprinkle package of dry ranch and onion soup mixes over pot roast, Top with stick of butter then place
peppers on and around the roast.
Cover and cook on Low for 8 hours
Take Two Forks and start shredding the meat Discard any big fat pieces.
Serve with Mashed Potatoes




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