Mom's Crock Pot Mississippi Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 - 3 to 5 lb Chuck Roast 2 T Olive Oil (or Vegetable Oil) Pepper to Taste 1 Packet Ranch Dressing Mix (Slightly Less for Smaller Size Roast) 1 Packet Dry Onion Soup Mix (Slightly Less for Smaller Size Roast) 1 Stick Butter (½ C) 8 Peperoncini Peppers
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Directions: |
Directions:Heat up a large skillet on high. Add oil to hot skillet. You want it really hot to brown or “sear” the beef quickly. Take a paper towel and make sure you dry both sides of the pot roast (drying the meat helps it brown easier.) Then season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast. Allow the roast to cook for about 2-3 minutes until it is golden brown. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with a stick of butter. Then place peppers on and around roast. Cover and cook on low for 8 hours. 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. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:10 Minutes - 8 hours in Crock Pot |
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