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MISSISSIPPI POT ROAST Recipe

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This recipe for MISSISSIPPI POT ROAST is from Davidson 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!
Category:
Category:
Ingredients:  
Ingredients:  

4 lb. chuck roast 3-5 lbs will work
1 oz. ranch packet (original packet, dip packet or spicy packet)
.87 oz. brown gravy packet (I use McCormick)
1/2 cup unsalted butter (1 stick) can use salted
10 or more peperoncini peppers
1/4 cup peperoncini juice (optional but adds tanginess and flavor)
Directions:
Directions:
Add the roast to the slow cooker. You can brown the meat in a skillet on the stovetop if desired but I do not.
Add the ranch packet and brown gravy packet on top of the roast.
Add the stick of butter, peppers and pepper juice.
Cover and cook on LOW for 8-10 hours or HIGH for 6-7 hours.
Do not open the lid.
Shred with two forks right in the slow cooker.
Remove any fatty pieces.

 

 

 

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