Mississippi Pot Roast

Name: Mississippi Pot Roast
Yield: 6-8 servings
Ingredients: 3-4 lbs. (1.4–1.8 kg) chuck or boneless blade roast; 1 packet Mississippi Pot Roast Meal Mix; ¼ cup (60 mL) butter (½ stick); 5 pepperoncini peppers; Optional: Mashed potatoes, creamy grits, or sandwich rolls

This slow cooked pot roast is a fun twist on a classic and packed with flavor.

Ingredients

3-4 lbs. (1.4–1.8 kg) chuck or boneless blade roast
1 packet Mississippi Pot Roast Meal Mix
¼ cup (60 mL) butter (½ stick)
5 pepperoncini peppers
Optional: Mashed potatoes, creamy grits, or sandwich rolls

Directions

Place the roast in the Deluxe Home & Away Slow Cooker and sprinkle with the meal mix. Place the butter and peppers on top.
Cook on low for 8–10 hours, or high for 4–6 hours, or until the roast is tender and falls apart easily.
Shred the meat and serve on top of mashed potatoes, with polenta, or as a sandwich, if you’d like.

Yield:

6-8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 450, Total Fat 20 g, Saturated Fat 9 g, Cholesterol 195 mg, Sodium 800 mg, Carbohydrate 5 g, Fiber 0 g, Sugars 1 g (includes 0 g added sugar), Protein 59 g

Cook's Tips:

To make this recipe in the oven, place the ingredients in a dutch oven and bake at 325°F (165°C), covered, for 3–4 hours, or until the roast is tenders and falls apart easily.

Use chicken breast instead of the chuck roast. Cook the chicken on low for 6-7 hours, or high for 3-4 hours.