Improved Mississippi Pot Roast with Potatoes and Carrots

Name: Improved Mississippi Pot Roast with Potatoes and Carrots
Total time: 28800 s
Yield: 6 people
Cuisine: American
Ingredients: 3 lb. English Cut, Beef Shoulder Roast; 1/3 cup sliced pepperoncini destemmed, plus 3 tbsp.juice; 1 large sliced onion; 3 crushed garlic cloves; 1 cup baby carrots; 1 packet Hidden Vallley Ranch; 1 packet French Onion soup and dip mix; 1 packet McCormick's mushroom gravy; 1/2 cup water, plus 3 tbsps. Worcestershire; 1 stick Butter; 1 lb. large diced, whole potatoes with skin

Tao Kow @devilsnewborka50

Really liked a Mississippi Pot Roast, thought i could do it better. Yet to be seen.

Tao Kow @devilsnewborka50

Really liked a Mississippi Pot Roast, thought i could do it better. Yet to be seen.

Saved

Ingredients

8 hourscrockpot

6 people

3 lb.English Cut, Beef Shoulder Roast
1/3 cupsliced pepperoncini destemmed, plus 3 tbsp.juice
1large sliced onion
3crushed garlic cloves
1 cupbaby carrots
1 packetHidden Vallley Ranch
1 packetFrench Onion soup and dip mix
1 packetMcCormick's mushroom gravy
1/2 cupwater, plus 3 tbsps. Worcestershire
1 stickButter
1 lb.large diced, whole potatoes with skin

Saved

Steps

8 hourscrockpot

1

3 pound Beef Roast
2

Slice Onions and Pepperoncini with added pickling juice, get your packettes together.
3

Put the roast in the bottom of your crockpot. Top with the powdered packets, add water and worcestireshire, lay the stick of butter. Add the carrots, onions, garlic, and pepperoncini.
4

Chop the poatotoes and layer them.in.
5

8 hours, plus on "low" crockpot setting.