Crock Pot Mississippi Pot Roast

By Katecooks

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 salted butter, not margarine

Details

Servings 6
Preparation time 10mins
Cooking time 480mins
Adapted from thecountrycook.net

Preparation

Step 1

1. 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. Or if you have a crock pot or multi cooker with a browning feature, even better.

2. 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.

3. Allow the roast to cook for about 2-3 minutes until it is golden brown. The browning of the outside of the meat just adds flavor. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.

4. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter.

5. 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.

6. Now all you need to do is take two forks and start shredding the meat. Discard any big fatty pieces.

7. Then serve on mashed potatoes, rice or on a roll with a slice of provolone or mozzarella cheese.