If you're wondering how to cook a roast in a Crock-Pot, this Mississippi Pot Roast with 5-ingredients is the answer.
INGREDIENTS
- 3-4 pound boneless chuck roast
- 1 (0.4 ounce) packet buttermilk ranch dressing mix
- 1 (1 ounce) packet au jus mix (can also use dry onion soup mix)
- 8-10 whole pepperoncini peppers plus 4 ounces (1/2 cup) juice
- 1/4 cup (½ stick) butter
- Fresh Italian parsley, chopped (optional garnish)
INSTRUCTIONS
- Place the roast on the bottom of your slow cooker (I used a 6-quart oval) . Sprinkle ranch dressing mix and au jus mix over top. Scatter peppers around the slow cooker on top of the roast. Top with butter.
- Cover and cook on low for 8-10 hours (or high for 4-5 hours).
- When it is done the meat will pull apart with barely any effort. If you have to put muscle into it, let it cook another hour.
- Remove any large pieces of fat. Shred the beef with 2 forks
- Sprinkle with fresh parsley, optional.
- Serve and enjoy!
NOTES
- For another layer of flavor, you can sear the meat in a Dutch oven with 2 tablespoons of olive oil, then transfer to the slow cooker.
Comments
0 comment