Mississippi Pot Roast
2014-10-22- Skill Level: Beginner
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- Yield : 1
- Servings : 4-6
- Prep Time : 5m
- Cook Time : 8:00 h
- Ready In : 8:05 h
Ingredients
- 2.5 - 3 lb. chuck roast
- 2 packets Ranch salad dressing mix (NOT dip mix)
- 1 packet Au Jus mix (preferably no MSG)
- 1 stick butter
- 12 pepperoncini peppers (remove stems)
- 4 Tbsp. pepperoncini juice
- Vegetables of your choice (4-5 carrots, sliced in large pieces, 2-3 large russet potatoes, 5 stalks celery, 3/4 white onion cut into large chunks)
- 2 cups low sodium beef broth (substitute 2 cups water and 2 beef bouillon cubes)
Method
Step 1
Place roast in slow cooker and rub the au jus packet and 1 ranch packet all over the roast.
Step 2
Place the stick of butter on top of roast
Step 3
Add pepperoncinis and juice
Step 4
Cover and cook on low for 4 hours. Turn roast over and continue to cook for another 4 hours.
Step 5
When the roast is 2-3 hours from being done, sprinkle your vegetables with the second packet of ranch dressing mix, and add them to the slow cooker with the beef broth.
Step 6
Slice or shred and serve over mashed potatoes with some of the gravy.
Recipe Type: Roast, Slow Cooker
Ingredients: Butter, Idaho, Meat, Onion, Potatoes, Spices, Vegetables
Average Member Rating
(5 / 5)
9 people rated this recipe