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close up of roast and peppers in a white bowl
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Mississippi Roast

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Author Brooke Burks

Ingredients

  • 3 pound chuck roast
  • 2 tablespoons all purpose flour
  • salt and pepper to taste
  • 1 cup water
  • 1 ounce ranch seasoning dry
  • 1 ounce au jus seasoning dry
  • 12 pepperoncini peppers
  • 2 tablespoons pepperoncini juice
  • 1/2 cup butter

Instructions

  • Salt, pepper and flour your roast. Sear in a hot pan 2-4 minutes on each side forming a nice crust. This step guarantees a tender, fall apart Roast.
    3 pound chuck roast, salt and pepper , 2 tablespoons all purpose flour
  • Pour 1 cup of water in crock pot and place roast inside.
    1 cup water
  • Sprinkle Ranch and Au Jus seasoning on top. Place pepperoncinis all around the roast and drizzle in the pepper juice.
    1 ounce ranch seasoning, 1 ounce au jus seasoning, 12 pepperoncini peppers, 2 tablespoons pepperoncini juice
  • Put that entire glorious stick of butter on top and pop that lid on and cook on low for 6-8 hours.
    1/2 cup butter

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 429kcal | Carbohydrates: 4g | Protein: 33g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 148mg | Sodium: 512mg | Potassium: 609mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 428IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 4mg

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