Mississippi Pot Raost (crockpot)
Recipe
Mississippi Pot Raost (crockpot)
FoFa says:
"Now before you judge about how fattening this recipe is, I’m not forcing you to make it. And I do not recommend anyone eat this way everyday. That being said, this is pretty awesome.
I had planned to put this shredded meat on buns for serving. But after I shredded up the meat and tasted the buttery sauce that was self made, I knew I had to serve this on rice or mashed potatoes.
"
Estimated Cooking Time: 15 minutes prep
3.5-5 lb. chuck roast
cooking oil
pepper
1 ranch packet
1 onion soup packet (or au jus packet)
1 stick butter (1/2 cup)
7-10 peperoncini peppers
Season the meat with pepper (plenty of salt in this recipe already).
Set a large skillet to medium-high heat.
Add the oil, when the oil is hot, add the roast.
Brown on all sides.
Add the roast to a 4-quart or larger slow cooker.
Add the ranch packet and onion soup packet on top of the roast.
Add the stick of butter, and peppers on top of the seasonings.
Cover and cook on LOW for 8 hours.
Shred and serve on rice or mashed potatoes.
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Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=832
