Slow Cooked Mississippi Pot Roast – C
mashed potatoes and green beans
  • Classic
  • beef, freezable, kid favorite, sample:member favorite, slow cooker
  • 2019:Favorite Recipes, 30 Day Membership, Once A Week Meal Plans Vol 3
Slow Cooked Mississippi Pot Roast – C
mashed potatoes and green beans
  • Classic
  • beef, freezable, kid favorite, sample:member favorite, slow cooker
  • 2019:Favorite Recipes, 30 Day Membership, Once A Week Meal Plans Vol 3
Servings:

Ingredients

Prep
  • 8 oz peperoncini peppers
  • 3 lb pot roast any cut you like
  • 2 T olive oil
  • salt and pepper to taste
  • 3 T dry ranch seasoning
  • 3 T dry onion soup mix
  • 1/2 C butter
On Cooking Day
  • 16 oz frozen green beans
  • 1 bag steamers mashed potatoes

Instructions

To Assemble
  1. Drain peppers and add to large zipper bag with remaining ingredients. Zip and shake.
To Cook
  1. Pour roast mixture into slow cooker and cook on low for 8-10 hours.
  2. Cook potatoes and green beans according to package directions.

Ingredients

Prep
  • 8 oz peperoncini peppers
  • 3 lb pot roast any cut you like
  • 2 T olive oil
  • salt and pepper to taste
  • 3 T dry ranch seasoning
  • 3 T dry onion soup mix
  • 1/2 C butter
On Cooking Day
  • 16 oz frozen green beans
  • 1 bag steamers mashed potatoes

Instructions

To Assemble
  1. Drain peppers and add to large zipper bag with remaining ingredients. Zip and shake.
To Cook
  1. Pour roast mixture into slow cooker and cook on low for 8-10 hours.
  2. Cook potatoes and green beans according to package directions.
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