Friday, February 3, 2017

Slow Cooker Mississippi Pot Roast

I first heard of this recipe on the food network.... there are many different versions of it and it's a super easy recipe. This is great served as is with mashed potatoes, I thicken the gravy. Or you could use as a french dip sandwich with cheese melted on a toasted sub roll and use the juice for dipping. This is quite salty.... don't use any salt to season. Use ground pepper if you like. The original recipe called for a whole cube of butter!! No reason to use that much! I also tried with half a packet of each seasoning packet but my hubby liked it better using the whole packet. Lots of ways you could use this roast. YUMMO!

Slow Cooker Mississippi Pot Roast
One 3- to 4-pound boneless beef roast, your choice of cut 
1/2 stick (4 tablespoons) butter
1 package au jus gravy mix
1 package dry ranch dressing mix, such as Hidden Valley
Sliced Pepperoncini peppers, number to your liking, and a little juice
freshly ground pepper, if desired

Directions:
Put the roast in a slow cooker. Sprinkle the  au jus gravy mix, and ranch dressing mix  over the roast then add pepperoncini peppers and juice --as much as you like. Place the 4 Tablespoons butter on the top.  Add  pepper if you like and cook on low until tender, about 8 hours.
Serve in sandwiches... or along side mashed potatoes or any other way you enjoy roast. 
Enjoy!

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