Description
This Easy Mississippi Pot Roast is a savory slow-cooked meal perfect for a comforting dinner. Featuring a tender 2-3 pound chuck roast slow-cooked with ranch dressing mix, dry onion soup mix, butter, and tangy peperoncini peppers, this recipe delivers rich flavors with minimal effort using a slow cooker.
Ingredients
Main Ingredients
- 2 Tablespoons olive oil (or vegetable oil)
- 2-3 pound chuck roast
- Salt and pepper (to taste)
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix (or au jus gravy mix)
- ½ cup (1 stick) salted butter
- 8 peperoncini peppers
Instructions
- Prepare the skillet: Heat a large skillet on high heat until very hot. Add 2 tablespoons of olive oil to the skillet to prepare for searing the meat.
- Season and sear the roast: Pat the chuck roast dry with paper towels on both sides. Season lightly with salt and pepper. Place the roast in the hot skillet and sear each side for 2-3 minutes using tongs to flip. This step locks in juices and adds flavor. You may also sear directly in the slow cooker if it has a sear or sauté function.
- Transfer to slow cooker: Move the seared roast to the slow cooker. Evenly sprinkle 1 packet each of ranch dressing mix and dry onion soup mix on top of the roast.
- Add butter and peppers: Place ½ cup (1 stick) salted butter on top of the roast. Arrange 8 peperoncini peppers around and on top of the meat inside the slow cooker.
- Slow cook: Cover the slow cooker and cook on low heat for 8 hours. Do not open the lid during cooking to prevent heat loss and avoid tough meat.
- Shred and serve: After cooking, use two forks to shred the roast meat, discarding any large fatty pieces. Serve warm and enjoy.
Notes
- Use dry paper towels to pat the meat dry. This ensures a good sear.
- Searing the roast before slow cooking improves flavor but can be skipped if in a hurry.
- Do not open the slow cooker during cooking to maintain temperature and tenderness.
- Adjust seasoning according to taste after cooking, especially if using unsalted butter.
- Peperoncini peppers add a mild tang; adjust quantity if you prefer more or less heat.
- Leftovers keep well and can be reheated for meals throughout the week.
