"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mississippi Pot Roast Recipe

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This recipe for Mississippi Pot Roast, by , is from Donna Kelley and Family Recipes 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!

Contributor:  
Contributor:  
Jessica Vogel

Category:
Category:

Ingredients:  
Ingredients:  
1 Beef or Venison Roast
1 Packet of Ranch Dressing
1 Packet of Au Jus
1 Stick of Butter
8-10 Pepperoncini Peppers
Cup Pepperoncini Juice

Directions:
Directions:
Pat dry roast. Sear both sides of the roast in a pan with hot oil. Put the roast in the crock pot (or oven preferably in a Dutch oven). Sprinkle on the packet of ranch dressing and the packet of Au Jus. Lay a stick of butter on top. Place the peppers around the roast and add juice. Cover and cook on low for 8 hours (crockpot only). Shred with forks and serve over mashed potatoes.

Note: Works really well with a slow cooked brisket too!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
8 Hours
Personal Notes:
Personal Notes:
Serve with love!

 

 

 

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