FOOD CALCULATOR
Sign up to our newsletter!
General
Back to Recipes
Community library
Mississippi Pot Roast, Lodge (JY)
6
Servings
7
Ingredients
Start Free Trial!
Saving a recipe to your library needs an account. Log in
Ingredients
Makes 6 servings- oil, canola or olive 2.0 tablespoon(s)
- pepperoncini peppers, pickled 8.0 whole
- pepperoncini juice 6.0 ounce(s)
- chuck roast 3.0 pound(s)
- salt, Kosher or other 1.0 teaspoon(s)
- Salad Dressing 3.0 tablespoon(s)
- Butter / Margarine 3.0 tablespoon(s)
Dietary Restrictions
Has Beef
Recipe Instructions
Instructions:
1. Put canola or olive oil on bottom of slow cooker. Combine chuck roast, pepperoncini, pepperoncini juice, butter, buttermilk ranch dressing, salt, and pepper in a slow cooker.
2. Cook on Low until roast is fork-tender, about 8 hours. Stir or flip roast after 4-5 hours if possible. (A slow cooker can hold up to 6 lbs of roast.)
3. After fully cooked, pull chuck roast apart with 2 forks. It should break apart easily if it is done. Cover to keep warm. Serve on pasta, quinoa, on buns, or in flour or corn tortillas with salad or vegetables.
Note:
- Make gluten free by pairing with rice, gluten free buns, gluten free tortillas or vegetables.
