MISSISSIPPI POT ROAST

1(3-5 lb) chuck roast 
2 tbsp olive oil or canola oil
salt & pepper to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick (1/2 cup) salted butter 
8 pepperoncini peppers

Heat oil in a large skillet on high. You want it really hot to brown or "sear" the beef quickly.

Dry both sides of the roast with paper toweling; season with the salt and pepper. Add roast to the hot skillet. Cook 2 to 3 minutes per side until golden brown. Transfer to the slow cooker.

Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with the butter and place peppers on and around roast.

Cover and cook on low for 8 hours.

Take two forks and start shredding the meat. Discard the fat before serving.

Note: This is good served over mashed potatoes.

Note: File Photo

MONGOLIAN BEEF

1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

Hot cooked rice for 4 for serving

Cut steak into thin strips. In a plastic bag with a zip top, add steak pieces and cornstarch. Shake to coat.

Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to a slow cooker; stir to combine. Add coated flank steak and stir again until coated in the sauce.

Cook for high 2-3 hours or on low 4-5 hours or until cooked thoroughly and tender. 

Serve over rice and garnish with green onions.

Yield: 4 servings.

Note: Recipe and picture from the recipe critic.