The Best Mississippi Pot Roast
Yesterday I posted the Instant Pot Pot Roast with Veggies recipe. Today I’m posting this recipe for you to compare. Only five ingredients makes this one even easier than yesterday’s recipe and the flavors of this one are without equal. If you haven’t tried it yet, you’ll be sorry you waited. Do not add any water or broth to this! It will make enough liquid as it cooks. Using a crock pot liner will simplify clean up.
Ingredients
1 chuck roast (3-4 pounds)
1-2 tablespoons oil
1 packet ranch dressing mix
1 packet au jus gravy mix
1/4 cup butter (you can cut it into chunks or just leave it whole)
10 pepperoncini peppers (you can cut them any size or just leave them whole)
1/4 cup pepperoncini peppers juice, optional
Parsley leaves, optional for garnish
Instructions
Heat the oil in a large skillet. Sear the roast on both sides. Place roast in the slow cooker. De-glaze the skillet with a sprinkle of water and add to the roast. Pour pepper juice over roast, optional. Sprinkle the top of the roast with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes and add the butter. Cook over low heat for 8 hours. Shred meat with two forks. Sprinkle with parsley leaves on each serving.
If you want to cook potatoes and carrots with the roast, add them after about 6 hours.
Serve with noodles, rice, or mashed potatoes. Enjoy!
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