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Mississippi Pot Roast .2 Recipe

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This recipe for Mississippi Pot Roast .2, by , is from The Mooney Family 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!

Contributor:  
Contributor:  
Catherine Mooney

Category:
Category:

Ingredients:  
Ingredients:  
1 boneless roast (3-5 pounds)
1/4 cup flour
Salt & pepper to taste

16 oz Jar of pepperoncini peppers with liquid
1 package of dry Italian Salad Dressing Mix
1 package of Brown Gravy Mix
4-8 sliced jalapenos
1/4 cup of jalapeno juice
4 tbsp butter

Directions:
Directions:
1. Dredge the roast in flour, salt & pepper and massage into the meat.

2. In a skillet on a very high heat, brown the meat on all sides in canola or vegetable oil to create a crust.

3. Transfer the meat to the crock pot and add the pepperoncinis (including the juice), Italian Salad Dressing Mix, Brown Gravy Mix, sliced jalapenos and juice, and butter.

4. Cook on low heat 6 to 8 hours or until meat is falling apart.

5. Serve

Personal Notes:
Personal Notes:
This is a simpler recipe than the original Mississippi Pot Roast and turns out with excellent flavor with a lot less work. Also creates nice gravyish juice.

 

 

 

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