Crock Pot Mississippi Pot Roast
Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini. Author: Brandie @ The Country Cook Recipe Type: American Total Time: 8 10 hoursminutes
Prep time:
Cook time:
Serving size: 6
Calories per serving: 947
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 947
3 pounds chuck roast beef chuck pot roast
2 tablespoons olive oil or vegetable oil
salt and pepper, to taste
1 packet ranch dressing mixes
1 packet dry onion soup mixes
1/2 cup (1 stick) salted butter
8 peperoncini peppers
Directions:
Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly. This can also be done in your slow cooker if you have the sear or saute option.
Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter then place peppers on and around roast.
Cover and cook on low for 8 hours. DO NOT open the lid. It’s tempting but leave it alone!
After it has cooked, take two forks and start shredding the meat. Discard any big fatty pieces. Then serve.
Source: thecountrycook.net
Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter then place peppers on and around roast.
Cover and cook on low for 8 hours. DO NOT open the lid. It’s tempting but leave it alone!
After it has cooked, take two forks and start shredding the meat. Discard any big fatty pieces. Then serve.
Source: thecountrycook.net