Mississippi Pot Roast

4              lb            Brisket/Chuck Eye/Neck

1              T              Kosher Salt

1              T              Black Pepper

4              T              Safflower Oil

2              g              Dill

2              g              Basil

1              g              Chives

20           g              Milk Powder

15           g              Lemon juice

3              g              Lemon Zest

10           g              Garlic

4              oz           Beef Jus (F.N. Butcher Steak Jus)

8             pieces   Pepperoncini peppers

4              oz           Pepperoncini Liquid

4              T              Butter 

Instructions

·         Season Beef with salt and pepper

·         Heat safflower and brown beef in a pan over medium-high heat, about 5 minutes per side.

·         Place roast in the bottom of a slow cooker and add pepperoncini juice.

·         Add Dill, Basil, Chives, Milk Powder, Lemon Zest, Lemon Juice, Garlic (aka Ranch Dressing Mix)

·         Add Beef Jus

·         Add peppers and butter

·         Heat on high until simmering

·         Turn down temperature, cook on low 8-10 hours or until fork tender.

·         Serve over mashed potatoes with some of those buttery rolls that only seem to pop up at Thanksgiving, or pop-overs, yeah, definitely pop-overs

Simplified Ingredient list – but fresh ingredients are better and you can add way more garlic!

·         Beef

·         Ranch Dressing packet

·         Beef Gravy Packet

·         Pepperoncini and juice

·         Butter