Crock Pot Mississippi Pot Roast
Crock Pot Mississippi Pot Roast - Five simple ingredients bring the perfect flavor combination to this juicy, tender pot roast. You're going to love this recipe!
- 3 pound chuck roast (3 - 4lb roast)
- 2 tbsp olive oil
- salt & pepper (to season the meat)
- 1 packet ranch dressing mix
- 1 packet beef onion soup mix
- 1/2 cup unsalted butter (1 stick)
- 8-10 pepperoncini peppers
Heat a large skillet on high. Add oil to hot skillet. Season the chuck roast with salt and pepper. (go easy on the salt because the ranch and soup mix are usually loaded with salt) Once the skillet is hot, add the roast.
Allow the roast to cook for about 2-3 minutes until it is golden brown on both sides. Transfer meat to slow cooker.
Sprinkle the dry ranch dressing and beef onion soup mix over pot roast. Top with a stick of butter then place the peppers on and around roast.
Cover and cook on low for 8 hours.
Shred the roast, discard large fat pieces and serve immediately.
Calories: 621kcal | Carbohydrates: 8g | Protein: 44g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 197mg | Sodium: 1073mg | Potassium: 835mg | Fiber: 1g | Sugar: 1g | Vitamin A: 548IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 5mg