Mississippi Pot Roast (Print Version)
Slow-cooked chuck roast infused with ranch, onion soup mix, butter, and peperoncini peppers for deep flavor.
# Ingredients You'll Need:
→ Meat
01 -
2-3 pound chuck roast
→ Seasonings
02 -
1 packet ranch dressing mix
03 -
1 packet dry onion soup mix
04 -
Salt and pepper to taste
→ Fats and Oils
05 -
2 tablespoons olive oil
06 -
1 stick (½ cup) salted butter
→ Vegetables
07 -
8 peperoncini peppers
# Step-by-Step Instructions:
01 -
Heat a large skillet on high heat. Add 2 tablespoons of olive oil and allow it to become very hot. Pat the chuck roast dry with paper towels and season both sides with salt and pepper. Place the roast in the skillet and sear each side for 2-3 minutes until browned.
02 -
Transfer the seared roast to the slow cooker. Sprinkle the ranch dressing mix and dry onion soup mix evenly over the roast. Top with 1 stick (½ cup) salted butter and arrange the peperoncini peppers on and around the meat.
03 -
Cover the slow cooker and cook on low for 8 hours without removing the lid to ensure tender, shreddable meat.
04 -
After cooking, use two forks to shred the roast, discarding any large fatty pieces. Optionally, chop the peperoncini peppers and stir them into the meat. Serve immediately with your choice of sides.
# Extra Tips & Details:
01 -
Cooking on low heat for an extended period is essential to achieving a tender, flavorful roast. Avoid opening the lid during cooking to prevent tough meat.