Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini.
Where has this pot broil been for my entire life? Sacred cow this Mississippi Pot Roast is incredibly delicate and tasty. I think I am a colossal enthusiast of Mississippi Pot Roast! Note to add: I have since made a CROCK POT MISSISSIPPI PORK ROAST and CROCK POT MISSISSIPPI CHICKEN!
Indeed it is! You can serve the meat without anyone else or over cauliflower rice. The meat comes out so delicate and rich by cooking it low and delayed in the stewing pot. What’s more, the flavors are not overpowering. They truly supplement the hamburger just enough.One peruser recommended that it is scrumptious on hard moves with dissolved provolone or mozzarella cheddar. I can advise you, we had a limited quantity extra so I ate it on a sub roll the next day for lunch with a cut of mozzarella cheddar on top and some cut peperonicini peppers and it was eminent (however clearly not low carb.)
On the off chance that you are delicate to sodium, you could utilize unsalted margarine for this. Make certain to utilize spread and not margarine. Margarine is fundamentally oil. We didn’t discover this formula pungent at all in the event that you utilize this precise formula yet make certain to conform to your inclinations.
I love Mississippi Pot Roast presented with my MILLION DOLLAR MASHED POTATOES. The flavors go impeccably with one another. Or then again, assuming you’d prefer to attempt an Instant Pot formula, unquestionably make my THE BEST GARLIC MASHED POTATOES. Furthermore, you gotta have some BUTTER DIP BISCUITS
Crock Pot Mississippi Pot Roast is slow cooker goodness! Chuck roast combined with ranch dressing mix, onion soup mix, butter and peperoncini
- 1 3 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
- ½ cup salted butter 1 stick
- 8 peperoncini peppers.
- 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.
- 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. Discard any big fatty pieces.
- Then serve!
- You can skip the browning step if you are in a rush, or just don’t feel like it.
- If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.
- One reader suggested that it is delicious on hard rolls with melted provolone or mozzarella cheese. I can tell you, we had a small amount leftover so I ate it on a sub roll the following day for lunch with a slice of mozzarella cheese on top and some sliced peperonicini peppers and it was heavenly.
- If you are sensitive to sodium, you could use unsalted butter for this. Be sure to use butter and not margarine. Margarine is basically oil. We did not find this recipe salty at all if you use this exact recipe but be sure to adjust to your preferences.