Crock Pot Mississippi Pot Roast

Fri Aug 10, 2018 8:07 pm Message reputation : 100% (1 vote)

Ingredients:

(1) 3-5 lb. chuck roast
**2 tbsp. olive oil or vegetable oil (if you are searing)

*salt & pepper, to taste (or just pepper, for lower sodium)
1 packet ranch dressing mix
1 packet dry onion soup mix
*1 stick butter (1/2 cup) – salted butter (or unsalted butter)
8 pepperoncini peppers

*You must use real butter not margarine, for this recipe to turn out right. Since onion soup mix has a lot of sodium in it, I opted to use unsalted butter. This is the better option, in my opinion, especially if you are watching sodium intake. (You can also skip salting the meat and just pepper it instead, to lower the sodium intake.) It turned out perfect, not too salty like it could be if you use salted butter.

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.

**However, if you are in a rush, just skip the browning step altogether.

**I recommend skipping the searing process as I seared this pot roast one time I made it and it made the edges of the roast dry and overcooked. All the other times I made this pot roast without searing it turned out perfect - tender, juicy, and delicious.

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 it's thing.

And voila! It smells amazing as it cooks and it looks heavenly!

Now all you need to do is 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. I ate mine with the peppers whole.