Slow Cooker Mississippi Pot Roast
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
2 tablespoons olive or vegetable oil
1 (3 lb) chuck roast
salt and pepper to taste
1 packet ranch dressing mix
1 packet au jus mix or brown gravy mix, low sodium
1/2 cup unsalted butter (1 stick), cut into slices
6 - 8 pepperoncini peppers, or more if desired
½ cup pepperoncini juice from the jar
Heat oil in a large skillet on high. You want it really hot to brown or “sear” the meat.
Take a paper towel and dry both sides of the roast. Season roast with salt and pepper. (You don’t need much salt since the dry mixes contain salt).
Once the skillet is hot, add the roast and cook the meat for 2-3 minutes on each side, or until browned.
Place roast in the slow cooker and add pepperoncini juice. Sprinkle packets of ranch dressing mix and au jus mix over roast. Top with butter and add pepperoncini peppers on and around the roast.
Cover and cook on low for 8 hours. Shred the meat with two forks in the slow cooker. Serve with noodles, mashed potatoes or rice.
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