Mississippi Pot Roast

 

This is THE only roast recipe you really need, in my opinion. If you're looking for a hearty pot roast served over mashed potatoes on a Sunday afternoon, this is it. Picture and recipe from The Country Cook--I owe her!! Try this recipe with chicken next!! You won't regret it!!
 

Ingredients

• 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
• 1/2 cup salted butter 1 stick
• 8 peperoncini peppers (find by the pickles/salad dressings)

Instructions

1. Heat up a large skillet on high.
2. Add oil to hot skillet.
3. You want it really hot here to brown or "sear" the beef quickly.
4. Take a paper towel and make sure you dry both sides of the pot roast.
5. Season with a little bit of salt and pepper.
6. Once the skillet is nice and hot, add the roast.
7. Allow the roast to cook for about 2-3 minutes until it is golden brown.
8. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.

9. Transfer meat to slow cooker.
10. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
11. Top with a stick of butter then place peppers on and around roast.
12. Cover and cook on low for 8 hours.
13. Take two forks and start shredding the meat.
14. Discard any big fatty pieces.

Recipe Notes

You can skip the browning step if you are in a rush, or just don’t feel like it. (I always do just because I make a huge roast). If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.

Serve with mashed potatoes.