Danie główne
Mississippi Pot Roast
8 godz. 15 minPorcje: 6Nutri-Score D€€
D
8 godz. 15 min
8 godz. 15 minMississippi Pot Roast
czego potrzebujesz
Składniki
olive oil spray (for greasing the slow cooker)Spiżarnia5 ml
chuck roast (whole)Mięso1,2 kg
salt (to taste)Przyprawy6 g
black pepper (to taste)Przyprawy3 g- ranch seasoning packet (about 28 g)Spiżarnia1 kawałek
- au jus gravy packet (about 30 g)Spiżarnia1 kawałek
minced onion (dried)Przyprawy10 g
pepperoncini (whole or sliced)Warzywa i owoce7 kawałki- pepperoncini juice (from the jar)Spiżarnia60 ml
butter (one whole stick, left whole or cut up)Nabiał113 g
na porcję
Wartości odżywcze
576kcal
- Węglowodany
- 3 g
- Białko
- 42 g
- Tłuszcz
- 44 g
czego użyjesz
Przybory
Wolnowar
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 4
Shred and serve
- Shred the tender roast into the juices and serve hot.