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Mississippi Pot Roast
Plat

Mississippi Pot Roast

8 h 15Pour 6Nutri-Score D€€
par @hoosiermom261 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • olive oil spray (for greasing the slow cooker)Épicerie5 ml
  • chuck roast (whole)Viandes1,2 kg
  • salt (to taste)Épices6 g
  • black pepper (to taste)Épices3 g
  • ranch seasoning packet (about 28 g)Épicerie1 morceau
  • au jus gravy packet (about 30 g)Épicerie1 morceau
  • minced onion (dried)Épices10 g
  • pepperoncini (whole or sliced)Fruits et légumes7 morceaux
  • pepperoncini juice (from the jar)Épicerie60 ml
  • butter (one whole stick, left whole or cut up)Produits laitiers113 g

par portion

Nutrition

576kcal

Glucides
3 g
Protéines
42 g
Lipides
44 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Mijoteuse

pas à pas

Préparation

  1. Prepare the slow cooker and season the roast

    • Spray the inside of the slow cooker with olive oil spray.
    • Place the chuck roast in the slow cooker.
    • Season generously with salt and pepper.
    Étape 1

  2. Add the seasonings and pepperoncini

    • Sprinkle the ranch seasoning packet and the au jus gravy packet over the roast.
    • Add the minced onion.
    • Scatter the pepperoncini around the meat and pour in a little of the pepperoncini juice.
    Étape 2

  3. Top with butter and cook

    • Place the whole stick of butter on top of the roast, whole or cut into pieces.
    • Cover and cook on low for 8 hours, until the meat is very tender.
    Étape 3

  4. Shred and serve

    • Shred the tender roast into the juices and serve hot.
    Étape 4
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