Crockpot Mississippi Pot Roast
Crockpot Mississippi Pot Roast is a flavorful, tender and delicious comfort meal! It's made with a chuck roast and slow-cooked with tasty seasonings and the kick of pepperoncini peppers. Delicious!
Equipment
- 4 or 5 quart slow cooker
Ingredients
- non-stick cooking spray
- 3-4 lb chuck roast
- 2 tbsp vegetable oil
- black pepper to taste
- 1 packet 1 oz/28g of dry ranch seasoning/dressing mix
- 1 packet 1 oz/28g of dry au jus mix
- 3 tbsp dried, minced onion You can find this in the dried spices section.
- 1/2 cup (115g) juice from the jar of pepperoncini peppers
- 1/2 cup butter (1 stick), cut into 8 pieces
- 6-8 pepperoncini peppers
Instructions
- Spray the inside of your slow cooker with non-stick cooking spray and set aside.
- Add two tablespoons of vegetable oil to a large skillet or saucepan and heat the oil on medium-high. (The skillet or pan should be at least 10 inches in diameter to fit the roast.)
- Season both sides of roast with black pepper.
- Add the roast to the pan once the oil is nice and hot.
- Sear the roast on one side for about 2 minutes until you see that it is golden brown. Then, using a pair of tongs or meat/carving fork, turn the roast and sear it for another 2-3 minutes or until golden brown.
- Transfer your roast to the slow cooker.
- Sprinkle the ranch seasoning, au jus mix and minced onion evenly over the top of the roast.
- Add the butter and pepperoncini peppers onto the top and sides of the roast.
- Pour the pepperoncini juice over the top of the roast.
- Cover and cook on low for about 8 hours or on high for about 4-5 hours until fork-tender.
- Cut into 6 servings.
Notes
Store roast covered in the refrigerator for up to 5 days.
Freeze roast in an airtight freezer bag or container for 2-3 months.