Crock Pot Mississippi Pot Roast

• Meat

  • 1 3 lb chuck, roast

• Canned Goods

  • 1 packet Onion soup mix, dry

• Baking & Spices

  • 8 Peperoncini peppers
  • 1 packet Ranch dressing mix
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Butter, salted

Found on thecountrycook.net

Description

Directions

• Heat up a large skillet on high.
• Add oil to hot skillet.
• You want it really hot here to brown or sear the beef quickly.
• 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 2-3 minutes until it is golden brown.
• Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
• Transfer meat to slow cooker.
• Sprinkle packets of dry ranch dressing and 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.
• Take two forks and start shredding the meat.
• Discard any big fatty pieces.

Nutrition