Mississippi Pot Roast
This recipie combines some of the best flavors in one meal: beef, butter, ranch dressing mix plus pepperoncinis. It's a slow cooker recipe that requires minimal effort but produces maximum flavor!
Servings: 2
Cost: 10.00
Equipment
- Slow Cooker
Ingredients
- 3 lb chuck roast
- 2 tbsp vegetable oil
- 2 oz ranch dreshing
- 4 oz onion soup
- 7 peperoncini peppers
Instructions
- You can choose to brown the meat in a pan or skillet on the stovetop before adding it to the slow cooker, and this does give a depth of flavor. But it is not fully necessary.
- Put roast gently into the slow cooker bowl.
- Next, add in the decanted pepperoncini juice.
- Sprinkle or dust the onion soup and ranch mix as evenly as possible on top.
- Add Butter (cut into 1 nch cube) and peperoncini peppers on top of the beef
- salt to taste (be careful as the onion soup will have salt added)
- Pepper to taste
- Cook on a low setting for at least 8 hours maybe as much as 10 hours
- The Pot roast is done when the beef is pull apart fork tender.
- Tip over any juices when the shredding is doneIf there are spare juices mix it into pulled apart beef
- Serve over your favorite sides the most popular are mashed potatoes or white rice.