Ingredients:

• 3-4 pound beef roast (chuck or rump roast)
• 1 packet of ranch seasoning mix
• 1 packet of au jus gravy mix
• 1/2 stick of butter
• 8 pepperoncini peppers

Preparation Time: 15 minutes Cooking Time: 8-10 hours (slow cooker) or 4-6 hours (pressure cooker) Total Time: 8-10 hours (slow cooker) or 4-6 hours (pressure cooker) Serves: 8-10

Instructions for Mississippi Pot Roast recipe:

1. Place the beef roast in the slow cooker.
2. Sprinkle the ranch seasoning mix and the au jus gravy mix over the roast.
3. Place the butter on top of the roast.
4. Add the pepperoncini peppers around the roast.
5. Cover and cook on low for 8-10 hours or on high for 4-6 hours.
6. Once the roast is cooked, remove it from the slow cooker and shred it with two forks.
7. Serve the shredded beef on buns or with mashed potatoes.

To dress it up:

• Serve the shredded beef on toasted buns with melted cheese and a side of roasted vegetables.
• Garnish with chopped fresh parsley or chives.

Nutrition per serving (based on 8 servings): Calories: 364 Fat: 27g Carbs: 2g Protein: 28g Note: Nutritional information will vary depending on the cut of beef used and serving size.

The post Mississippi Pot Roast recipe appeared first on 7ganj - Fitness , Health and Nutritions.

Preparation Time: 15 minutes Cooking Time: 8-10 hours Total Time: 8-10 hours, 15 minutes Serves: 8

Ingredients:

• 4-5 pound corned beef brisket
• 8 small red potatoes, halved
• 4 carrots, peeled and cut into 2-inch chunks
• 1 head green cabbage, cut into wedges
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 cup beef broth
• 1 cup water
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar

Instructions for Slow-Cooker Corned Beef and Cabbage recipe:

1. Place the corned beef brisket in the slow cooker.
2. Add the potatoes, carrots, cabbage, garlic, and onion to the slow cooker.
3. In a small bowl, whisk together the beef broth, water, bay leaves, black peppercorns, brown sugar, and apple cider vinegar. Pour the mixture over the contents of the slow cooker.
4. Cover the slow cooker and cook on low for 8-10 hours, or until the corned beef is tender and the vegetables are cooked through.
5. Remove the corned beef from the slow cooker and slice it against the grain. Serve the corned beef slices with the vegetables on the side.

To dress it up, you can garnish the dish with fresh parsley or chives, and serve it with a side of horseradish or mustard for dipping.

Nutrition per serving: Calories: 690 Fat: 48g Carbs: 24g Protein: 42g

The post Slow-Cooker Corned Beef and Cabbage recipe appeared first on 7ganj - Fitness , Health and Nutritions.