CROCK POT MISSISSIPPI ROAST ENJOY DAN:

                  CROCK POT MISSISSIPPI ROAST by CHEF DAN:

serves 8-10

INGREDIENTS:

1 3-4-pound boneless chuck roast or bottom round roasts

2 teaspoons sea salt, plus more for taste

1-1/2-teaspoon freshly ground black pepper

1/4-cup all-purpose flour

2 tablespoon olive oil

3 tablespoons butter

1-ounce packet dry Au Jus gravy

1 packet (1.8 Oz) dry onion mix

10 whole pepperoncini

1 tablespoon EACH buttermilk, apple cider vinegar and paprika

1/2-teaspoon dill

fresh snipped chives for garnish

DIRECTIONS:

1.   Rub salt and pepper all over the roast.

2.   Sprinkle with flour and massage it into the flesh.

3.   Heat oil in a skillet over heat and when sizzling.

4.   Place roast in skillet and brown on all sides, for about 4-5 minutes.

5.   Remove from skillet and place in the crock pot.

6.   Add the butter, and next 3 ingredients to the meat.

7.   While the meat cooks; mix together buttermilk, and next 3 ingredients.

8.   Lift lid and place buttermilk dressing on top of meat.

9.   Cover and cook for 6-8 hours.

10  Take the meat out and shred the meat with 2 forks.

11  Mix the meat with gravy surrounding it.

12  Garnish with chives.

13  Serve with noodles, roasted potatoes, or pile on sandwich rolls.

ENJOY DAN:                                                   SING SONGS AND PLANT SEEDS!!