Subj : Top 10 Famous Recipes 06
To   : All
From : Dave Drum
Date : Sun Oct 05 2025 05:12 am

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.
  
  Taste of Home Test Kitchen, Milwaukee, Wisconsin
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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