Description
Perfectly tender and juicy, The New York Times calls this Mississippi Pot Roast “The Roast that Owns the Internet.”
Ingredients
Scale
- 1 (3 lb) chuck roast (1.4kg)
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix or dry onion soup mix
- 1 stick butter (4oz, 113g)
- 8 pepperoncini peppers
Instructions
- Heat a large skillet on high heat until very hot. If the pan isn’t hot enough the roast will stew instead of brown.
- Dry roast with paper towels and sprinkle with pepper.
- Add oil to hot skillet.
- Add roast to skillet and allow to brown without flipping, about 2-3 minutes.
- Flip to other side and brown for another 2-3 minutes. If your roast is taller instead of flatter, brown on all sides.
- Transfer meat to slow cooker.
- Sprinkle packets of dry ranch dressing and au jus or 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.
- Shred meat with 2 forks and serve.
- Prep Time: 5
- Cook Time: 8 hours
- Category: main course
- Method: slow cooker
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 347
- Sugar: 0.6 g
- Sodium: 520.8 mg
- Fat: 20.9 g
- Carbohydrates: 4.1 g
- Protein: 34.2 g
- Cholesterol: 131.2 mg