This Mississippi Chuck Roast is one of the most delightful sluggish cooker dishes that I’ve at any point had. You might be asking why it’s known as a “Mississippi” Chuck Roast? That is on the grounds that somebody in Mississippi concocted a comparable recipe, and it recently stuck. What makes it not the same as a customary hurl cook is the astonishing, fiery blend of flavors.

All that you need to do to make this pot broil is placed everything into the sluggish cooker. How simple is that? Simply brown your meat, add it into the sluggish cooker, put your flavors into the sluggish cooker, and presto! At the point when it is prepared, the meat turns out to be delicate to such an extent that it self-destructs when destroyed with two forks. It is delicate, succulent, delightful, and will totally liquefy in your mouth!


3 lb chuck roast

2 tbsp olive oil

1 tsp salt

1½ tsp black pepper

6 pepperoncini peppers

½ cup unsalted butter

1 packet ranch dressing mix

1 packet beefy onion soup mix

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