Mississippi Roast is flavorful comfort food that’s super juicy and fork-tender. You only need 5 minutes of preparation to make this epic meal in the slow cooker.


3-4 lbs chuck roast
1 oz packet au jus mix
1 oz packet ranch mix
1 stick unsalted butter
5-6 pepperoncini peppers, see note
fresh parsley, minced, for serving

  1. Place the chuck roast into a 6-quart slow cooker.
  2. Add the au jus mix, ranch mix, butter and peppers around the roast.
  3. Cover the slow cooker and place on a Low Heat setting for 8 hours.
  4. Remove cover and separate meat into chunks using two forks or shredding claws. You may also wish to remove excess fat with a fat separator.
  5. Garnish with optional minced parsley. Serve and enjoy!

You can use as many pepperoncini peppers depending on how hot you want it: at least 2-3 whole peppers but as many as 15-20 for a nice kick.

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