Mississippi Roast Lasagna Recipes

Steps:

• On the stove top, place a large skillet over medium high heat.
• Once pan is warmed up, add olive oil and allow it to heat up.
• Sprinkle all sides of pot roast with salt and pepper.
• Add beef roast to oil in hot pan and sear on one side for 4 minutes. Flip roast over and sear other side for 4 minutes.
• Spray the inside of the slow cooker with non-stick cooking spray and place roast inside slow cooker.
• Pour in the pepperoncini juice and sprinkle both the dry ranch dressing mix and dry brown gravy mix on top of the roast. Add the peppers (put on top of and around the roast) and butter on top of the roast.
• Place the lid on top of the slow cooker and set timer for 8-10 hours on low heat (it will vary based on your slow cooker - mine is done in 8 hours, but some will take longer) or 4-5 hours on high heat (I highly recommend cooking this roast on low - I have never had it turn out as well when I have cooked it on high. Also, you want your house to smell good alllllll day long).
• Remove roast from slow cooker and slice into pieces (it should pretty much fall apart by this point).
• Serve with mashed potatoes and the cooked carrots on the side.

Steps:

• Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
• Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
• As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

Steps:

• 1. Preheat oven to 350 degrees F.Grease the bottom and sides of a 9x13 baking pan.Sprinkle with 3/4 cup parmesan cheese.
• 2. Bring a large pot of salted water to a boil.Cook lasagna noodles in the boiling water,stirring occasionally,about 8 minutes.Drain and set aside.
• 3. In a large saucepan,add 4 tablespoons margarine over medium heat.Add sliced leftover pot roast,season with au jus gravy mix and black pepper;saute for 5 minutes or until are tender.
• 4. In a large skillet,combine sliced pepperoncinis and diced onion in remaining margarine,over medium-low heat,season with italian seasoning and saute for 6 minutes.
• 5. In a large bowl,combine ricotta cheese,cream cheese, ranch dressing mix and egg whites;whisk together until blended.
• 6. Place 4 lasagna noodles on the bottom of prepared baking pan.Layer with 1/3 of pot roast mixture,spoon with 1/4 of pepperoncini mixture.
• 7. Spread with 1/3 of ranch ricotta mixture and sprinkle with 1/2 of white american cheese.
• 8. Repeat layers and sprinkle with remaining parmesan cheese.
• 9. Bake in the preheated oven for 30 minutes.Let set for 5 minutes before cutting.