Mississippi Pot Roast
Mississippi Pot Roast is a new classic - a simple but hearty, homey dish packed with flavor and the promise of a satisfying supper. Your crock pot does all the work, and you get all the credit!
- 1 (3-5 Pounds) Chuck Roast
- 1 Package Au Jus Gravy Mix
- 1 Package Dry Ranch Dressing Mix
- 5-6 Whole Pepperoncini Peppers
- 1/2 Cup 1 Stick Butter
- 2 Tablespoons Fresh Parsley Chopped (Optional)
Place the chuck roast in a large crockpot.
Sprinkle the au jus mix and the dry ranch mix evenly over the roast. Top with pepperoncini peppers and stick of butter. Cover.
Cook on low for 8 hours or until roast is fork tender. Using 2 forks, shred the meat. Remove meat and pepperoncini to a platter. Whisk all the cooking liquids together and spoon over the meat. Sprinkle meat with chopped parsley and serve.
Serving: 1/4 of the recipe | Calories: 1234kcal | Carbohydrates: 5g | Protein: 103g | Fat: 23g | Saturated Fat: 38g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 27g | Cholesterol: 61mg | Sodium: 1496mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 920IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 1mg