Slow Cooker (or not) Mississippi Pot Roast

Name: Slow Cooker (or not) Mississippi Pot Roast
Total time: 645 min
Ingredients: 1 Onions, medium, chopped; 4 cloves Garlic, chopped; 3 Tbsp Flour, all-purpose; 2 tsp Dill, dried; 2 tsp Parsley, dried (opt); 3/4 tsp Salt; 1/2 tsp Black pepper; 2 Tbsp Chives, fresh, chopped (sub dried); 2 Tbsp Oil, cooking; 3-4 lbs Beef, chuck roast, boneless; 2 Tbsp Butter; 2 cups Stock, any type; 3 Tbsp Pepperoncini brine (from a jar of pepperoncini); 1/3 cup Pepperoncini, sliced (use more or less according to your spice preference, or omit for a less spicy dish); 1 lb Potatoes, russet, peeled and cubed; 1 Tbsp Butter; 1/4 cup Yogurt, plain or Greek (low-fat or fat-free are fine); 2 to 4 Tbsp Milk, any type (sub water or stock); 2 cups Peas, frozen

mealplans.cooksmarts.com

Our version of this popular pot roast ditches the packaged gravy and ranch mixes in favor of fresh ingredients. Herbs and pepperoncini provide tangy, slightly s

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Ingredients

1 Onions, medium, chopped
4 cloves Garlic, chopped
3 Tbsp Flour, all-purpose
2 tsp Dill, dried
2 tsp Parsley, dried (opt)
3/4 tsp Salt
1/2 tsp Black pepper
2 Tbsp Chives, fresh, chopped (sub dried)
2 Tbsp Oil, cooking
3-4 lbs Beef, chuck roast, boneless
2 Tbsp Butter
2 cups Stock, any type
3 Tbsp Pepperoncini brine (from a jar of pepperoncini)
1/3 cup Pepperoncini, sliced (use more or less according to your spice preference, or omit for a less spicy dish)
1 lb Potatoes, russet, peeled and cubed
1 Tbsp Butter
1/4 cup Yogurt, plain or Greek (low-fat or fat-free are fine)
2 to 4 Tbsp Milk, any type (sub water or stock)
2 cups Peas, frozen