Slow Cooker Mississippi Pot Roast
Ingredients
The roast
-
2 ½
pounds
Chuck roast
-
1
tablespoon
Olive oil
-
½
teaspoon
Salt
-
½
teaspoon
Black pepper
-
⅓
cup
Water
-
1
teaspoon
Beef base
-
2
tablespoons
Unsalted butter (or olive oil)
-
8
whole
Pepperoncini peppers
The seasoning
-
1
tablespoon
Homemade Ranch Seasoning (divided use)
Instructions
- Trim the surface fat from the chuck roast and rub it with olive oil, salt, and pepper.
- Brown the roast in a frying pan over medium-high heat, then transfer it to the slow cooker.
- In the same pan, add water and beef base, scraping up any browned bits, and pour this mixture around the roast in the slow cooker.
- Sprinkle 2 teaspoons of the ranch seasoning over the roast and dot with butter.
- Place the pepperoncini on top of the roast.
- Cook on high for 4-6 hours or on low for 6-8 hours until the roast is tender.
- Add the remaining ranch seasoning after cooking and stir it into the juices.
Nutrition Facts (estimated)
Servings
6
Calories
503
Total fat
37.74g
Total carbohydrates
1.22g
Total protein
37g
Sodium
575mg
Cholesterol
135mg
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