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CROCK POT MISSISSIPPI POT ROAST

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Ingredients:

1 chuck roast (around 3 lbs)

2 tbsp olive or vegetable oil

Salt & pepper (to taste)

1 packet of ranch dressing mix

1 packet of dry onion soup mix

1/2 cup salted butter (1 stick)

8 peperoncini peppers

Steps to Culinary Nirvana:

Heat a large skillet to a sizzle. Pour in the oil and wait till it's smoking hot - we're aiming for a swift sear!

Pat dry the roast with a paper towel and season with salt and pepper.

With the skillet fiery and ready, add the roast. Let each side get a deep sear for 2-3 minutes.

Gently move the seared roast into the slow cooker. Sprinkle the ranch dressing and onion soup mixes over it.

Crown the roast with butter and tuck the peperoncini peppers snugly around it.

Lid on! Set the cooker on low and let it work its magic for 8 hours.

Post-cook, grab two forks, and pull apart the tender meat. Remove any chunky fat.

Serve and watch it become an instant favorite!

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