Mississippi Pot Roast (Printer-Friendly)
A flavorful slow-cooked beef dish with ranch mix, onion soup, butter, and peperoncini peppers for rich taste.
# What You'll Need:
→ Meat
01 -
2 to 3 pounds beef chuck roast
→ Seasonings
02 -
1 packet ranch dressing mix (approx. 1 ounce)
03 -
1 packet dry onion soup mix (approx. 1 ounce)
04 -
Salt and pepper to taste
→ Fats
05 -
1/2 cup (1 stick) salted butter
06 -
2 tablespoons olive oil or vegetable oil
→ Vegetables
07 -
8 whole peperoncini peppers
# Steps to Follow:
01 -
Preheat a large skillet over high heat and add 2 tablespoons of oil. Pat dry both sides of the chuck roast with a paper towel, then season lightly with salt and pepper.
02 -
Place the roast in the hot skillet and sear each side for 2 to 3 minutes until evenly browned to enhance flavor.
03 -
Transfer the seared roast to the slow cooker. Sprinkle the ranch dressing mix and onion soup mix evenly over the meat. Top with the stick of butter, then place the peperoncini peppers on and around the roast.
04 -
Cover and cook on low heat for 8 hours without lifting the lid to ensure tenderness and proper shredding texture.
05 -
Remove cooked meat from slow cooker and shred using two forks, discarding any large fatty pieces. Optionally chop the peppers and mix into the shredded beef before serving.
# Extra Suggestions:
01 -
For optimal tenderness, do not cook on high or open the lid during cooking to prevent toughening. Use real butter for best flavor.