Mississippi Pot Roast Onion Soup. Web to freeze after cooking: Take a paper towel and make sure you dry.
Mississippi Pot Roast The Magical Slow Cooker
Add 2 tablespoons olive oil to hot skillet. Web to freeze after cooking: Divide into meal sized portions and place in a zip top bag or air tight container. Chuck roast, onion soup mix, ranch seasoning mix, pepperocinis with juice, butter. Combine roast, flour, salt, and pepper in a large ziplock bag. Remove beef from the ziplock bag, discard any. You want it really hot here to brown or sear the beef quickly. Seal and shake to coat beef. When ready to eat, thaw in the refrigerator. Heat up a large skillet on high.
Web to freeze after cooking: Web to make matters even better, there are really just five main ingredients in this mississippi pot roast recipe: Add 2 tablespoons olive oil to hot skillet. When ready to eat, thaw in the refrigerator. Divide into meal sized portions and place in a zip top bag or air tight container. You want it really hot here to brown or sear the beef quickly. Take a paper towel and make sure you dry. Chuck roast, onion soup mix, ranch seasoning mix, pepperocinis with juice, butter. Remove beef from the ziplock bag, discard any. Web step by step instructions. Combine roast, flour, salt, and pepper in a large ziplock bag.
