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Mississipi pot roast Recipe

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This recipe for Mississipi pot roast, by , is from Nana's 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!

Beverly Turner


1- 3 pound chuck roast
2 tablespoons olive oil or vegitable oil
salt and pepper to taste
1 packet ranch dressing mix
1 packet onion soup mix
1/2 cup salted butter
8 pepperoncini peppers

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 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 roast
transfer meat to slow cooker
sprinkle packets of dry ranch dressing and onion soup mixes over roast
top with stick of butter then place peppers on and around roast
take 2 forks and start shredding the meat
discard any big fatty pieces




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