Mississippi Pot Roast
Egg Noodles and Buttery Green Peas
Wine Recommendation
19 Crimes Cabernet
Ingredients
- ¼ cup all purpose flour
- 2 tsp pepper
- 2 lb boneless chuck roast, trimmed
- ¼ cup butter
- 1 (12-oz) jar pepperoncini, drained
- 1 cup less sodium beef broth
- 1 (1-oz) envelope Ranch dressing mix
Instructions
- Stir together flour and pepper in a shallow dish. Dredge roast in flour mixture to coat.
- Melt butter in a large skillet over medium-high heat; add roast, and cook 5 to 6 minutes per side or until browned. Transfer roast and drippings from skillet to a 5- to 7-quart slow cooker. Add pepperoncini and broth. Sprinkle roast with dressing mix.
- Cover and cook on LOW 8 to 10 hours or until roast is very tender. Shred roast with 2 forks, and toss with gravy in cooker to moisten.
Side Dish Ingredients
- 1 (12-oz) pkg wide egg noodles
- 1 (12-oz) pkg frozen green peas
- 3 Tbsp butter
Side Dish Instructions
- Cook egg noodles and peas according to package directions. Place noodles in a large bowl. Add peas and butter; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
450
|
305
|
755
|
| Fat (g) | 28 | 8 | 36 |
| Sat. Fat (g) | 13 | 5 | 18 |
| Protein (g) | 32 | 11 | 43 |
| Carb (g) | 11 | 46 | 57 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 1621 | 112 | 1733 |
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