MISSISSIPPI POT ROAST
Mississippi pot roast is a perfect dish perfect for the Slow Cooker.
Provided by JennCrippen
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h5m
Yield 8
Number Of Ingredients 6
Steps:
- Combine chuck roast, pepperoncini, pepperoncini juice, au jus mix, buttermilk ranch dressing, salt, and pepper in a slow cooker. Cook on Low until roast is fork-tender, about 8 hours.
- Pull chuck apart with 2 forks. Cover with aluminum foil to keep warm.
Nutrition Facts : Calories 280.2 calories, Carbohydrate 2.9 g, Cholesterol 78.2 mg, Fat 20.1 g, Fiber 0.2 g, Protein 20 g, SaturatedFat 7.8 g, Sodium 915.4 mg, Sugar 0.1 g
MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST
Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.
Provided by Pokerman11
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
- Cook on Low for 8 hours.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 5.8 g, Cholesterol 151.2 mg, Fat 39.3 g, Fiber 0.2 g, Protein 36.5 g, SaturatedFat 17.3 g, Sodium 1479.1 mg
MISSISSIPPI POT ROAST
https://www.buzzfeed.com/hannahwilliams/give-your-slow-cooker-some-love-with-this-mississippi-roast?utm_term=.kkovOJpmvG#.ocwJG4AYJv
Provided by philstpierre
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Dredge the chuck roast in flour, salt, and pepper, and massage it into the meat.
- 2. In a skillet on a very high heat, brown the meat on all sides in the canola oil to create a crust.
- 3. Transfer the meat to a Crock-Pot and top with butter and pepperoncini.
- 4. Cover the Crock-Pot and set it to low.
- 5. In a small bowl, mix the mayonnaise, vinegar, dill, and paprika until well combined.
- 6. Spread over the meat, and cook on low for 8 hours.
- 7. Remove the roast and shred with two forks.
- 8. Return meat to the Crock-Pot, and stir to mix in the juices. Serve with fresh parsley.
Nutrition Facts : Calories 398.9, Fat 24.6, SaturatedFat 9.8, Cholesterol 126, Sodium 1624.7, Carbohydrate 10.8, Fiber 1.7, Sugar 4.1, Protein 35.5
CROCK POT MISSISSIPPI POT ROAST
A coworker made this for a potluck, and it was the most buttery deliciousness ever. He swears it's the Kerry Gold Garlic Butter he used. This was hard to stop eating.
Provided by AmyZoe
Categories Roast
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat up a large skillet on high.
- Add oil to hot skillet. You want it really hot to brown or sear the beef quickly. (My coworker skipped this part and just put in crockpot).
- Take a paper towel and make sure you dry both sides of the pot roast.
- Season with a little bit of salt and pepper.
- Once the skillet is nice and hot, add the roast.
- Allow the roast to cook for about 2 to 3 minutes or until it is golden brown.
- Using tongs, flip the meat over and sear the other side of the roast for another 2 to 3 minutes.
- Transfer meat to slow cooker.
- Sprinkle packets of dry ranch dressing and onion soup mix over pot roast.
- Top with a stick of butter and place peppers on and around roast.
- Cover and cook on low for 8 hours.
- Take 2 forks and begin shredding the meat. (My coworker said the meat had already fallen off and didn't need any shredding).
- Serve with mashed potatoes.
Nutrition Facts : Calories 527.2, Fat 33.7, SaturatedFat 16.5, Cholesterol 190.3, Sodium 1840, Carbohydrate 8.8, Fiber 1.6, Sugar 3.5, Protein 49.3
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