Christy Mitchell is the director and owner of Worry-Free Preschool LLC. With her husband, Kyrie, she also is the co-owner of Junior’s Love LLC. Christy enjoys working with children.
“Teaching enables students to grow in all areas of their lives. I enjoy empowering children to become global citizens and thinkers,” says Christy, who is a mother of eight.
“During the weekdays, we are busy, so I go for meals that
are easy to make. This meal, by Jocelyn Delk Adams of grandbaby-cakes.com, is a favorite amongst my family and friends,” she shares. “It takes little effort but makes a great impression. That is why it is my favorite.”
Brown Sugar Mississippi Pot Roast
2-4 pound chuck roast
1 packet dry ranch dressing
1 packet dry au jus gravy
1/3-2/3 cup dark brown sugar, packed
7 pepperocini peppers
8 tablespoons butter, preferably Land O Lakes Butter with Canola Oil
Put the roast on the bottom of the slow cooker.
Sprinkle the dry ranch dressing and gravy mix, and the brown sugar, over the top of the roast.
Add the peppers and then the butter.
Cook for 8 to 10 hours on low setting or 5 to 6 hours on high setting.
Use a spoon to remove any excess oil from the liquid on top of the roast.
Shred the roast by using two forks. Serve with mashed potatoes and side dishes such as broccoli or green beans.
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