We have had several customers rave about making Mississippi-Style Pot Roast, so we had to try it out for ourselves. Of course, Rancher Josh had to add his own little flare with a rancher sized handful of pepperoncini peppers.
Try the recipe out using a Flourish & Roam chuck roast, london broil or mock tender. We serve over a bed of Jasmine rice and use leftovers for breakfast burritos in the morning. We would love to hear what you think!
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