Mississippi Roast with Carrots
Juicy roast beef with Pepperoncini peppers and carrots cooked to perfection in the slow cooker.
6 Servings
Suggested meat:
2-3 pounds boneless beef chuck shoulder roast
How to freeze and cook:
Add meat to freezer bag.
Massage bag until sauce evenly covers meat.
Close bag removing as much air as possible.
Freeze flat.
Thaw 24 hours in fridge.
Pour into slow cooker and cook on low for 6-8 hours or until meat shreds easily with a fork.
Shred meat and return to slow cooker to mix with juice.
Serve with baked potatoes or salad and rolls or corn muffins.
Shopping List:
Potatoes or salad; rolls or corn muffins