Mississippi Pot Roast with Anaheim Peppers
An amazing alternative to pepperoncini, anaheim peppers are sure to give a subtle kick to your Mississippi pot roast. Get cooking and make something truly delicious!
Prep Time 8 minutes mins
Cook Time 9 hours hrs
Total Time 9 hours hrs 8 minutes mins
Course Main Course
Cuisine American
Servings 8 servings
Calories 438 kcal
3 lbs Chuck Roast 1 Onion 2 cloves Garlic ½ lb Fresh Anaheim Peppers 1 stick Butter 1 pack Ranch Seasoning 1 pack Au Jus Seasoning 1 cup Water
Clean the peppers, and chop them into quarters or halves, however you like best. Dice the onions and the garlic finely.
Warm up your crock pot, and put the butter in.
Put in the roast, and scatter the peppers, onions, and garlic over the roast.
Sprinkle the seasonings over the roast, and pour the water into the crock pot. Put the stick of butter on top.
Put the lid over it and cook on low for 8-10 hours. Your dish is done once the meat is so tender it starts falling apart.
When your chuck roast is over, shred the meat in the pot. You can use two forks for this.
If you like, you can make gravy out of the juice, but make sure you separate the fat.
Serve over your favorite side dish or as sliders, and enjoy!
Serving: 1 serving Calories: 438 kcal Carbohydrates: 7 g Protein: 33 g Fat: 31 g Saturated Fat: 16 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 13 g Trans Fat: 2 g Cholesterol: 148 mg Sodium: 1050 mg Potassium: 591 mg Fiber: 1 g Sugar: 2 g Vitamin A: 375 IU Vitamin C: 5 mg Calcium: 38 mg Iron: 4 mg
Keyword Mississippi Pot Roast, Slow-Cooking