PD 2021 Holiday Recipe Book

Mississippi Pot Roast

"Serve over mashed potatoes or on a hoagie with provolone cheese!"

INSTRUCTIONS

1.

Heat the olive oil in a large pan over medium-high heat. Season the roast with salt and pepper to taste. Place the meat in the pan. Cook for 4- 5 minutes per side or until browned. Place the roast in a slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix over the top. Place the butter slices and pepperoncini peppers on the roast. Pour the pepperoncini juice into the pot. Cover and cook on low for 8 hours. Shred the meat with two forks. Sprinkle with parsley, then serve.

INGREDIENTS 1 TBSP of Olive Oil 4 lbs of Chuck Roast 1 Packet of Ranch Dressing Mix 1 Packet Au Jus Gravy Mix 1/4 Cup of Sliced Butter 4 Pepperoncini Peppers 1 TBPS Juice from Pepperoncini Jar 2 TBSP Chopped Parsley Salt & Pepper to Taste

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Submitted by Patrick Hahn