Crock Pot Mississippi Pot Roast

By KimberlyB

Ingredients

• 1 3 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
• 1/2 cup salted butter 1 stick
• 8 peperoncini peppers

Details

Servings 6
Preparation time 10mins
Cooking time 490mins
Adapted from thecountrycook.net

Preparation

Step 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.
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 2-3 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 then place peppers on and around roast.
Cover and cook on low for 8 hours.
Take two forks and start shredding the meat.
Discard any big fatty pieces.

Recipe Notes

You can skip the browning step if you are in a rush, or just don’t feel like it. If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.