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   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   
       
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