Crock Pot Mississippi Pot Roast

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READY IN: 8hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs chuck roast
  • 2
    tablespoons olive oil or 2 tablespoons vegetable oil
  • salt (to taste)
  • pepper (to taste)
  • 1
    ounce ranch dressing mix
  • 1
    ounce dry onion soup mix
  • 12
  • 8
    pepperoncini peppers
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DIRECTIONS

  • Heat up a large skillet on high.
  • Add oil to hot skillet. You want it really hot to brown or sear the beef quickly. (My coworker skipped this part and just put in crockpot).
  • 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.
  • Allow the roast to cook for about 2 to 3 minutes or until it is golden brown.
  • Using tongs, flip the meat over and sear the other side of the roast for another 2 to 3 minutes.
  • Transfer meat to slow cooker.
  • Sprinkle packets of dry ranch dressing and onion soup mix over pot roast.
  • Top with a stick of butter and place peppers on and around roast.
  • Cover and cook on low for 8 hours.
  • Take 2 forks and begin shredding the meat. (My coworker said the meat had already fallen off and didn't need any shredding).
  • Serve with mashed potatoes.
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