"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mississippi Pot Roast (slow cooker recipe) Recipe

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This recipe for Mississippi Pot Roast (slow cooker recipe), by , is from Carrie's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carrie Sisk


2 tbsp canola oil
3 lb boneless chuck roast, trimmed
1 tsp kosher salt
1 tsp black pepper
2 medium sized (10oz each) red onions, quartered
3 medium garlic cloves
6oz jar pepperoncini salad peppers, plus 2 tbsp liquid from jar, divided
cup beef broth
2 tbsp unsalted butter
1 1oz envelope ranch dressing mix
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives
*Favorite mashed potatoes

Heat oil in large skillet over med-high heat. Sear roast on all sides. Place in crock pot and add remaining ingredients except the dill and chives. Cover and cook on low heat for 8-9 hours or on high for 5-6 hours. Serve topped with herbs and mashed potatoes or cooked egg noodles.




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