Slow Cooker Mississippi Pot Roast
Chuck roast combined with Levo Valley Ranch Seasoning Mix, onion soup mix, butter and pepperoncini.
- 3 pound chuck roast
- 2 tablespoons olive oil or vegetable oil
- salt & pepper, to taste
- 2 TBS Ranch Seasoning Mix
- 1 packet dry onion soup mix
- ½ cup (1 stick) butter
- 8 pepperoncini peppers
Heat up a large skillet on high. Add oil to hot skillet to brown or sear the beef. Before placing in the skillet, pat dry the roast on both sides. (drying the meat helps it to brown better.) Then season with salt and pepper. Once the skillet is hot enough place the roast in the skillet. Allow the roast to cook for about 2-3 minutes until it is golden brown on each side.
Place the roast in the slow cooker. Sprinkle 1 to 2 tablespoons of ranch seasoning mix 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. You don't add any other liquid to this. The meat will create it's own juices at it cooks.
When it is finished, take two forks and start shredding the meat. Serve over mashed potatoes or rice.