• Famous Recipes - 04

    From Dave Drum@1:3634/12 to All on Wed Feb 1 16:25:00 2023
    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

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