Mississippi Pot Roast in the Crockpot

By RoketJSquerl

Ingredients

• (1) 3-5 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 stick butter (1/2 cup) - REAL butter, not margarine
• 8 Peperoncini peppers

Details

Servings 1
Adapted from thecountrycook.net

Preparation

Step 1

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. Note:if you are in a rush, or just don’t feel like it, just skip the browning step altogether.
Take a paper towel and make sure you dry both sides of the pot roast (drying the meat helps it brown
easier.) Then 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 2-3 minutes until it is golden brown. 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 (not margarine). Then place peppers on and around roast. Cover and cook on low
for 8 hours.
You don't add any other liquid to this. The meat will create it's own juices at it cooks. Just cover and let it do
its' thing.
Take two forks and start shredding the meat. Discard any big fatty pieces. If you want, you can cut up the
peppers and stir those into the meat mixture for an extra kick of flavor.
Then serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese.