Cooked - Mississippi Pot Roast

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mississippi Pot Roast

6.0

1 (3-lb.) boneless chuck roast, untrimmed and patted dry

1 ½ tsp. kosher salt

1 ½ tsp. black pepper

2 Tbsp. olive oil

½ cup (4 oz.) unsalted butter, cut into ½-in. pieces

1 (1-oz.) envelope ranch dressing dip mix

1 (1.4-oz.) envelope French onion soup mix

8 whole pepperoncini salad peppers (from 1 [16-oz.] jar)

Mashed potatoes

Chopped fresh flat-leaf parsley

Season roast: Sprinkle roast all over with salt and black pepper.
Sear roast: Heat olive oil in a 12-inch cast-iron skillet over high until shimmering. Add roast; cook, turning once halfway through cooking time, until deeply browned on both sides, about 10 minutes. Transfer roast with drippings to a 6-quart slow cooker.
Add ingredients to slow cooker: Dot roast all over with butter. Sprinkle evenly with ranch dressing mix and onion soup mix. Place pepperoncini peppers over top and around roast.
Cook roast: Cover and cook until very tender, about 5 hours on HIGH or 7 hours on LOW.
Shred meat: Using 2 forks, shred roast in slow cooker into bite-size pieces.
Serve: Using a slotted spoon, serve roast over mashed potatoes. Garnish with cooked pepperoncini peppers and parsley.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions🍲Comfort Food👨‍👩‍👧‍👦Family Dinner

Season🔁Year-round

DifficultyMedium ⏰ 8h

Created 95 weeks ago

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