With the cost of beef these days buying a roast of any kind has become a major investment, especially if you are on a fixed income or worse. So, cooking that expensive piece of meat is crucial. You do not want a tough or dried out roast. The following recipe is one that has been a fan favorite for several years now. Why? The flavor of course but more than that, it is so easy to prepare and will produce a moist and tender roast every time. You can pull it apart with forks and serve it like pulled pork. This is a wonderful recipe and I wanted to share it with you. Tasty, tasty, tasty! My note here would be...peppers do add flavor but I just don't like them so I make it without or you can substitute peppers you prefer.
Crock Pot Mississippi Pot Roast
Ingredients:
(1)
3-5 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 stick butter (1/2 cup) – REAL salted butter, not margarine
8 peperoncini peppers
2 tbsp. olive oil (or vegetable oil)
salt & pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick butter (1/2 cup) – REAL salted butter, not margarine
8 peperoncini peppers
Directions:
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. Note: I
have one of those nifty new Ninja slow cookers that has a “stovetop”
option, which means I can brown the meat all right in my crock pot
and not dirty up any other dishes. However, if you are in a rush,
just skip the browning step altogether.
Take
a paper towel and make sure you dry both sides of the pot roast
(drying the meat helps it brown easier.) Then season with a little
bit of salt and pepper. Once the skillet is nice and hot, add the
roast.
Allow
the roast to cook for about 2-3 minutes until it is golden brown. The
browning of the outside of the meat just adds flavor. 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.
And
voila! It smells AMAZING as it cooks and it looks heavenly!
Now
all you need to do is take two forks and start shredding the meat.
Discard any big fatty pieces. If you want, you can cut up the peppers
and stir those into the meat mixture. I ate mine with the peppers but
didn’t cut them up into the meat to serve.
Then
serve on mashed potatoes, rice or on a roll with a slice of provolone
or mozzarella cheese.
Cook’s
Notes: If you are sensitive to sodium, you
could use unsalted butter for this. Be sure to use butter and not
margarine. Margarine is basically oil. We did not find this recipe
salty at all if you use this exact recipe but be sure to adjust to
your preferences.
Enjoy!
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Recipe Notes
You
can skip the browning step if you are in a rush, or just don’t
feel like it. If you prefer, you can cut up the peppers and stir
those into the meat mixture for an extra kick of flavor.
Serve with mashed potatoes.
Serve with mashed potatoes.
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