Subj : Famous Recipes - 04
To   : All
From : Dave Drum
Date : Thu Feb 02 2023 04:38:00

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.

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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