MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mississippi Pot Roast
Categories: Beef, Herbs chili
Yield: 8 servings

4 lb Chuck roast or cubed stew
- beef
1 oz Env au jus gravy mix
1 oz Env ranch dressing mix
1/4 lb Unsalted butter
2 (to 8) pepperoncini peppers
1/4 c Water
1 tb A-P flour

Place the chuck roast or stew beef into the slow-cooker
insert. Sprinkle the dry gravy mix and dry ranch
dressing mix over the roast, then place the stick of
butter on top of the meat. Place the pepperoncini
peppers on and around the meat; the more you add, the
spicier the roast and gravy will be. Pour 1/4 cup of
water over everything.

Turn the slow cooker on to the low setting, and allow
the meat and ingredients to cook for eight hours. When
the meat is done, it should be fall-apart tender. (If
you choose to use cubed stew beef, it may finish cooking
a bit sooner; check after 7 1/2 hours to see if the meat
is tender.)

Use tongs to move the cooked roast and the pepperoncini
to a cutting board. Use two forks to pull the meat apart
into shreds, removing any pieces of fat that remain.

Pour the cooking liquid through a strainer into a gravy
separator or a large glass measuring cup. Allow the fat
to rise to the top so you can pour or skim it from the
surface. Discard the fat. Pour the meat juices into a
small saucepan, and bring it to a simmer over
medium-high heat. Slowly sprinkle the flour into the
simmering liquid, whisking it in after each addition.
Simmer the gravy a few seconds longer until it begins to
thicken.

Place the meat and peppers back in the slow cooker and
pour the gravy over it. Use tongs to toss everything
together. Serve the Mississippi Pot Roast and peppers
over mashed potatoes, cooked rice or cooked barley. Add
a few extra pepperoncini from the jar if you’d like.
It’s also delicious piled onto soft rolls to make
sandwiches.

RECIPE FROM: https://www.tasteofhome.com

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