Mississippi Pot Roast
Servings: 8
Ingredients:
2.5 lbs of chuck/pot roast
4 to 6 pepperoncini peppers
6 tablespoons of butter
1 packet of au jus gravy mix
1 packet of dry buttermilk ranch mix
Directions:
Lightly salt and pepper meat and pan fry in on each side to a slight brown
Add to crock pot or instant pot
Sprinkle over dry mixes
Add pepperoncini peppers
Add the butter thinly sliced
Cook on low heat for 6 to 8 hours or an Instant Pot and cook for 1 hour.
Enjoy with salad, a cauli mash or cauliflower rice
Nutrition:
Nutrition per serving:
Calories - 522
Fat - 42g
Protein - 31g
Total Carbs - 1.5g
Fiber -0g
Net Carbs - 1.5g
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