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Crock Pot Mississippi Pot Roast Recipe

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This recipe for Crock Pot Mississippi Pot Roast, by , is from The Westervelt Family Cookbook Project, 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!

Contributor:  
Contributor:  
Kareena

Category:
Category:

Ingredients:  
Ingredients:  
1 3 lbs chuck roast
2 Tbsp olive oil or vegetable oil
salt and pepper to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
cup salted butter (cut in slices)
8 peperoncini peppers


Directions:
Directions:
Heat up a large skillet on high, Add oil to skillet. You want it really hot to brown or "sear" the beef quickly. Take a paper towel and dry both sides of pot roast. Season with a little bit of salt and pepper. Add roast to skillet. Sear for 2 to 3 minutes. Use tongs to flip meat over and sear the other side of the roast for 2 to 3 minutes. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast. Top with butter then place pepperson and around roast Cover and cook low for 8 hours. Take two forks and start shredding the meat. Discard any big fatty pieces. Then serve. Note: Can skip browning if you don't like it browned.

 

 

 

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