Mississippi Pot Roast
Rated 5 stars by 1 users
1/2 cup low sodium beef stock
1 (12 ounce) jar pepperoncini peppers
1 yellow onion, sliced
2 tablespoons minced garlic
4 pounds beef chuck roast
1 bag Ranch Dressing & Dip Mix
2 tablespoons Natural Grapeseed Oil
Add beef broth, pepperoncini peppers with brine, onion, and garlic to the slow cooker.
Cut chuck roast into 4-inch pieces. Trim off excess fat. Season with Ranch Dressing & Dip Mix.
Heat Natural Grapeseed Oil in a 12-inchnonstick skillet over medium-high heat. Sear beef on all sides until browned. Transfer seared beef to the slow cooker. Cover and cook on high for 5 hours, or low for 7 hours, or until beef is every tender. Alternately, cook ingredients in an electric pressure cooker for70 minutes. Use quick pressure release.
Shred beef with forks or tongs.
Serve with your favorite sides or as a sandwich.
Calories 470, Fat 17 grams, Saturated Fat 5 grams, Carbs 12 grams, Fiber 1 grams, Sugar 4 grams, Protein 63 grams, Cholesterol 180 milligrams, Sodium 1160 milligrams
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