Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Servings: 6
Melt-in-your-mouth pot roast tossed in ranch dressing mix, onion soup mix, butter, and pepperoncini. This crockpot recipe is another must-try. A mouthwatering weeknight dinner that is cooked low and slow for that incredibly delicious dining experience! Serve this buttery and scrumptious Mississippi pot roast over mashed potatoes with green beans and biscuits on the side for a filling meal perfect for your entire family!
If you have any leftovers (which I highly doubt), simply keep them in a freezer-safe bag and freeze for up to 2 months. This is excellent for an easy and quick meal, especially during busy days. Make sure to give this easy recipe a try very soon. Not only that, this tastes superb, but this smells super amazing, too!
INGREDIENTS :
- ½ c. (1 stick) butter
- 3 lb chuck roast
- 1 packet dry onion soup mix
- 1 packet ranch dressing mix
- 2 tbsp olive oil or vegetable oil
- 8 pepperoncini peppers
- salt and pepper, to taste
DIRECTIONS :
Step 1: Drizzle oil into the hot large skillet over high heat.
Step 2: Pat dry both sides of the pot roast with paper towels. Slightly season them with salt and pepper. Add the roast to the hot skillet and sear the first side. Flip using tongs and continue to sear the other side for 2 to 3 minutes more.
Step 3: To a slow cooker, transfer the meat and sprinkle with packets of the dry ranch dressing and onion soup mixes. On top, place a stick of butter and the peppers on and around the roast.
Step 4: Put the lid on and set it to cook for 8 hours on low.
Step 5: Using two forks, shred the meat, discarding the big fatty pieces.
Notes:
- For an extra kick of flavor, cut up the peppers and stir them into the meat mixture.
- Feel free to use unsalted butter if you are sensitive to sodium. Margarine is not advisable.
- You can also use rump roast or sirloin tip instead of chuck roast.
Nutrition Facts:
Calories: 214 kcal | Carbohydrates: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 1054mg | Potassium: 76mg | Vitamin A: 520IU | Vitamin C: 11.2mg | Calcium: 15mg | Iron: 0.1mg
CROCK POT MISSISSIPPI POT ROAST
Ingredients
- ½ c. (1 stick) butter
- 3 lb chuck roast
- 1 packet dry onion soup mix
- 1 packet ranch dressing mix
- 2 tbsp olive oil or vegetable oil
- 8 pepperoncini peppers
- salt and pepper, to taste
Instructions
Step 1: Drizzle oil into the hot large skillet over high heat.
Step 2: Pat dry both sides of the pot roast with paper towels. Slightly season them with salt and pepper. Add the roast to the hot skillet and sear the first side. Flip using tongs and continue to sear the other side for 2 to 3 minutes more.
Step 3: To a slow cooker, transfer the meat and sprinkle with packets of the dry ranch dressing and onion soup mixes. On top, place a stick of butter and the peppers on and around the roast.
Step 4: Put the lid on and set it to cook for 8 hours on low.
Step 5: Using two forks, shred the meat, discarding the big fatty pieces.
