Recipe of the Month

Slow Cooker - Mississippi Pot Roast

Recipe provided by Lisa S. "I make this when I need to just dump ingredients into a slow cooker and head off to work. Serve over mashed potatoes."

Ingredients

• 3-4 lb. chuck roast
• 1 jar pepperoncini
• 1 packet ranch seasoning
• 1 packet brown gravy or au jus mix or onion soup mix
• 1 stick of unsalted butter, cubed (if you want)

Directions

1. OPTIONAL STEPS: Brown meat Swirl 1 tbsp. canola oil in a sauté pan and heat over medium-high heat.Once hot, sear each side of the roast for 3-4 minutes, resisting the urge to wiggle it around in the pan. Leave it be, that will make your sear perfect! Flipping with metal tongs is easiest because the roast is a bit heavy. Transfer the chuck roast to your crock pot. Using a whisk, deglaze the sauté pan with the pepperoncini juice. Remove the pan from the heat. Pour the pepperoncini juice from the sauté pan over the top of your chuck roast and dot it with butter. Add the pepperoncini on top
2. REAL WORLD STEPS: Insert roast in Slow cooker. Sprinkle the roast with ranch and brown gravy seasoning (or au jus) packets. Top with butter and pour small pepperoncini jar over the roast.
3. Cook on low for 8-10 hours. Check the meat at the 8-hour mark with a fork. If it falls apart easily, it's done!

For more information, view this recipe here: https://candiawomansgroup.org/docs/recipes/mississippi-pot-roast-lisa-s.pdf