Crock Pot Mississippi Pot Roast
Ingredients
- 1 3 lb chuck roast
- 2 tbsp olive oil or vegetable oil
- salt & pepper to taste
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- 1/2 cup salted butter 1 stick
- 8 peperoncini peppers
Instructions
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Heat up a large skillet on high.
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Add oil to hot skillet.
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You want it really hot here to brown or “sear” the beef quickly.
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Take a paper towel and make sure you dry both sides of the pot roast.
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Season with a little bit of salt and pepper.
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Once the skillet is nice and hot, add the roast.
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Allow the roast to cook for about 2-3 minutes until it is golden brown.
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Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
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Transfer meat to slow cooker.
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Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
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Top with a stick of butter then place peppers on and around roast.
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Cover and cook on low for 8 hours.
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Take two forks and start shredding the meat.
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Discard any big fatty pieces.
Recipe Notes
You can skip the browning step if you are in a rush, or just don’t feel like it. If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.