Crock Pot Mississippi Pot Roast
"A coworker made this for a potluck, and it was the most buttery deliciousness ever. He swears it's the Kerry Gold Garlic Butter he used. This was hard to stop eating."
- Ready In:
- 8hrs 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 lbs chuck roast
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- salt (to taste)
- pepper (to taste)
- 1 ounce ranch dressing mix
- 1 ounce dry onion soup mix
- 1⁄2 cup salted butter
- 8 pepperoncini peppers
directions
- Heat up a large skillet on high.
- Add oil to hot skillet. You want it really hot to brown or sear the beef quickly. (My coworker skipped this part and just put in crockpot).
- 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.
- Allow the roast to cook for about 2 to 3 minutes or until it is golden brown.
- Using tongs, flip the meat over and sear the other side of the roast for another 2 to 3 minutes.
- Transfer meat to slow cooker.
- Sprinkle packets of dry ranch dressing and onion soup mix over pot roast.
- Top with a stick of butter and place peppers on and around roast.
- Cover and cook on low for 8 hours.
- Take 2 forks and begin shredding the meat. (My coworker said the meat had already fallen off and didn't need any shredding).
- Serve with mashed potatoes.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
