Mississippi Pot Roast.
My husband found this recipe while searching the internet.
To say this is delicious is a major understatement.
No veggies are cooked with the meat.
He used a crock pot (he didn't want to even try it in the instant pot).
I love it served over rice.
3-6lbChuck Roast
1/2-1cupPepperoncini Juice(from the jar)
1(1 oz)Packet of Dry Ranch Dressing Mix
1(1 oz)Packet of Au Jus(or brown gravy mix)
1Stick of Butter
9Pepperoncinis(from jarred)
Instructions
Place the chuck roast in the crock pot.
Pour the pepperoncini juice from the jar over the roast
Sprinkle the Ranch powder over the roast
Sprinkle the Au Jus powder over the roast.
Place the stick of butter on top of the roast.
Scatter the pepperoncinis over the roast.
Place the lid on the crock pot and set to Low for 8-9 hours, or High for 4-6 hours
Cook time will depend on how big the roast is. I often cut larger roasts in half for
more even cooking.
When the roast is done it will be so tender it will want to fall apart. At that point
you can turn off the crock pot.
I like to use a turkey baster to remove the drippings to a fat separator, then shred
the meat using two forks.
Then pour back in as much of the drippings as you like.
That juice has a lot of flavor, so don't be shy with it.
You could also make a gravy with it.
Serve over mashed potatoes, rice, or even noodles/zoodles.