Home > Just for you > CROCK POT MISSISSIPPI POT ROAST > Page 2



  • 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.
    • 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.
  • Then serve!