Description
Perfectly tender and juicy, The New York Times calls this Mississippi Pot Roast “The Roast that Owns the Internet.”
Ingredients
- 3 lb chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix or dry onion soup mix
- 1 stick butter (4oz, 113g)
- 8 pepperoncini peppers
Instructions
- Step: Heat a large skillet on high heat until very hot.
- Step: Dry roast with paper towels and sprinkle with pepper.
- Step: Add oil to hot skillet.
- Step: Add roast to skillet and allow to brown without flipping, about 2-3 minutes.
- Step: Flip to other side and brown for another 2-3 minutes. If your roast is taller instead of flatter, brown on all sides.
- Step: Transfer meat to slow cooker.
- Step: Sprinkle packets of dry ranch dressing and au jus or onion soup mixes over pot roast.
- Step: Top with a stick of butter then place peppers on and around roast.
- Step: Cover and cook on low for 8 hours.
- Step: Shred meat with 2 forks and serve.
Notes
I highly recommend searching for the au jus packet as the flavor is much more what we are going for here.
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 435 kcal
- Sugar: 0.4 g
- Sodium: 894 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 148 mg