I worked hard in grade school to learn to spell the name of
our twentieth state: a skill I’ve generally avoided using, until today.
Slow Cooker Mississippi Pot Roast
3 pounds chuck roast
2 tablespoons olive oil
Pepper to taste
1 packet ranch dressing mix
1 packet onion soup mix
1 stick (half a cup) butter
8 pepperoncini peppers, sliced
Sear the beef in oil on all sides in heavy skillet. Transfer
to slow cooker. Add remaining ingredients; cover and cook on low eight hours.
Remove and shred meat with two forks. Return to slow cooker, cover and continue
cooking about half an hour. Serve over mashed potatoes with extra pepperoncini peppers.
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