Mississippi Pot Roast
Ingredients
The roast
-
4
pounds
chuck roast
-
1
packet
ranch dressing mix
-
1
packet
au jus gravy mix
-
ΒΌ
cup
butter, sliced
-
4
pieces
pepperoncini peppers
-
1
tablespoon
pepperoncini pepper juice
-
2
tablespoons
chopped parsley
Seasoning
-
to taste
salt
-
to taste
pepper
Cooking oil
Instructions
- Heat olive oil in a large pan over medium-high heat.
- Season the roast with salt and pepper.
- Sear the meat for 4-5 minutes on each side until browned.
- Transfer the roast to a slow cooker.
- Sprinkle ranch dressing mix and au jus gravy mix over the roast.
- Place butter slices and pepperoncini peppers on top.
- Pour pepperoncini juice into the slow cooker.
- Cover and cook on low for 8 hours.
- Shred the meat with two forks and sprinkle with parsley before serving.
Nutrition Facts (estimated)
Servings
8
Calories
406
Total fat
24g
Total carbohydrates
2g
Total protein
44g
Sodium
498mg
Cholesterol
172mg
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