Mississippi Roast
Prep Time
15 mins
Servings: 5
Ingredients
MORNING INGREDIENTS
- 2 lbs Chuck Roast
- 1 (1 oz) packet Ranch Dressing Mix
- 1 (1.1 oz) packet Dry Onion Soup Mix
- 1/2 (16 oz) jar Whole Pepperoncini
- 4 Russet Potatoes
- 4 T Olive Oil
- Dash Of Salt
EVENING INGREDIENTS
- 4 T Butter
- Salt
- Pepper
Directions
MORNING DIRECTIONS
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Place roast in crock pot.
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Cover with ranch and onion mixes.
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Add pepperoncini, including the juice from the bottle.
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Turn on low 8-10 hours.
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Cut potatoes in half, length-wise.
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Cover all sides of potatoes with oil and place face-down on cookie sheet pouring a generous amount of oil under each potato.*
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Sprinkle tops of potatoes with salt.
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Place in oven and set oven on time-bake** to cook at 400 degrees for 30 minutes, with the end time set for when you want to eat.
EVENING DIRECTIONS
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Put roast on cutting board to cool slightly.
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Strain juice in crock pot into a pan on the stove.
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Cook juices until it is reduced—about 5 min.
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While cooking, cut roast against the grain every 3 inches or so.
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Shred meat into bite-sized pieces.
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Place on a serving dish.
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Add pepperoncini from strained juices if you wish.
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Add reduced juice over top of all.
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Place meat, potatoes, butter, salt and pepper on table and let everyone top their own potato.
Recipe Notes
*NOTE: Because you cover the potatoes with oil and place them cut-side down, they, surprisingly, don't oxidize and turn grey while they sit for hours.