Mississippi Pot Roast
Hands down, the best pot roast I have ever eaten because it's buttery and spicy and so dang good!
I have made this pot roast recipe 5 or 6 times in the past 6 months. It has quickly become one of our favorite meals of all-time. Definitely in our top 5 favorite recipes -- for all of us. I honestly did not expect to like it as much as I did because of the pepperoncinis, but I made it knowing Nick would love it. I was also really surprised that the kids loved it. It's a really easy meal to throw together.
I have tweaked the recipe each time I made it and have found that salted butter is better than unsalted - although that is 100% a personal preference. You have to have one whole stick of butter. Half a stick does not cut it. Whole pepperoncinis are nice, but the sliced are better for when it comes time to serve it up. However, sliced tend to shrink too much if that's all you use from the get-go. So our now tried-and-true method is to cook with the whole jar of whole pepperoncinis and add a jar of sliced in the last hour to 30 minutes of cooking time. We serve ours over mashed potatoes with green beans!
What you need:
A 3 to 5 lb. chuck roast
Salt and pepper
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick salted butter
12-16 oz. jar of whole pepperoncinis
1 jar of sliced pepperoncinis (optional)
Mashed potatoes
Directions:
Season roast with salt and pepper and place in crockpot. Optional: sear in a hot skillet before placing in crockpot.
Pour ranch mix and dry onion mix over the top.
Top with stick of butter and whole pepperoncinis.
Cover and cook on low for 6 to 8 hours.
Remove from crockpot and shred.
Drain some of the juices, if desired, and add back to the crockpot.
Add sliced pepperoncinis, if desired. We have found that we like the sliced ones in addition to the whole ones for extra peppery goodness.
Serve over mashed potatoes.
Recipe adapted from The Country Cook
Originally posted on February 14, 2017
