Mississippi Pot Roast - Crock Pot Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-5 lb. chuck roast 2 tbsp. olive oil (or vegetable oil) salt & pepper, to taste 1 packet ranch dressing mix 1 packet dry onion soup mix 1 stick butter (1/2 cup) – REAL salted butter, not margarine 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 here to brown or "sear" the beef quickly. Take a paper towel and make sure you dry both sides of the pot roast. 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. Take two forks and start shredding the meat. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:8 hours 10 minutes |
Personal
Notes: |
Personal
Notes: This is great over mashed potatoes or on a toasted roll topped with provolone or mozzarella cheese melted under the broil.
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