I do not claim this recipe as my own. I am simply sharing it on my blog for others to be able to find it. I like to have all the recipes I like in one place.

Mississippi Roast with Carrots and Sweet Potatoes
Freezer Meal.
  1. 3 LBS boneless beef chuck shoulder roast
  2. 2 LBS carrots, peeled and chopped
  3. 2 Large sweet potatoes {1 1/2 LBS}, peeled and cubed
  4. 1 Stick unsalted butter
  5. 4-6 Pepperoncini Peppers plus a couple TSP of juice from jar
  6. 1 Pkg au jus seasoning or this homemade version {4 tsp beef bouillon granules, 1 tsp soy sauce, 1/4 tsp garlic powder, and 1/4 tsp pepper}
  7. 1 Pkg dray ranch dressing or this homemade version {1 tbs dried parsley, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried onion flakes, 3/4 tsp dill, 1/2 tsp pepper, and 1/2 tsp salt}
  1. 1 gallon-sized plastic freezer bag.
To Freeze and Cook Later
  1. Label your freezer bag with the name of the recipe, cooking instructions, and use-by-date {three months from when meal was prepped}.
  2. Add all ingredients to freezer bag.
  3. Remove as much air as possible, seal and freeze up to three months.
  4. When ready to cook, thaw freezer bag overnight in refrigerator or in water in the morning and follow cooking directions.
  1. Combine all ingredients in crockpot and cook on “low” setting for 6 hours in a 6-quart crockpot or 8-10 hours in a 4-quart crockpot.
  2. Shred meat and return to mix with juice in crockpot.
  1. This delicious one-pot meal needs no side dish.
  2. Double recipe to make two freezer meals.
Zapkode Marie http://www.zapkodemarie.net/