MISSISSIPPI POT ROAST

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DIRECTIONS:

  1. Place the roast in a slow cooker liner.
  2. Sprinkle over the ranch mix and the au jus mix.
  3. Place pats of the butter, and the Peperoncino over the roast.
  4. Pour in 1/2 cup (or more) Peperoncino brine.
  5. Tightly close the liner and use a strong clip to keep it shut.
  6. Freeze until ready to use.

COOKING DIRECTIONS:

  1. Remove the clip, place the liner in a slow cooker, and open up the liner to fit over the edges.
  2. Cook on LOW for 8 hours and shred the roast.