• Prep Time: 10 mins
  • Cooking Time: 8 hrs
  • Serves: 6

Crock Pot Mississippi Pot Roast

  • Recipe Submitted by on

 Ingredients List

  • 1 3 lb chuck roast
  • 2 tbsp olive oil or vegetable oil
  • salt & pepper to taste
  • 1 packet ranch dressing mix
  • 1 packet dry onion soup mix
  • 1/2 cup salted butter 1 stick
  • 8 peperoncini peppers


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.

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