Ranch Mississippi Roast Slow Cooker
Our Ranch Mississippi Pot Roast recipe turns your slow cooker into a savory cauldron of zesty ranch goodness. Our Mississippi roast with pepperoncinis and ranch seasoning makes for the ultimate weeknight delicacy. Shake on the HVR Seasoning before, during and after — and keep a ladle handy because your whole family will be coming back for seconds, thirds and fourths.
Ingredients (9)
-
boneless chuck roast 1 3–4 pounds
-
kosher salt and freshly ground black pepper, to taste
-
all-purpose flour, as needed (optional) ¼–½ cup
-
olive oil 3 tablespoons
-
beef broth ½ cup
-
unsalted butter 1 stick (4 ounces)
-
whole pepperoncini 8
-
bread, cooked egg noodles, or potatoes for serving
-
Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix 1 seasoning packet or 3 tbsp of shaker seasoning
Steps (4)
-
1Season chuck roast generously with salt and pepper. Rub enough flour over the roast to evenly coat the surface.
-
2In a large skillet pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 10 minutes total.
-
3Place roast in the pot of a slow cooker. Pour beef broth around the roast, then sprinkle with seasoning mix, top with butter, and scatter pepperoncini over and around the roast.
-
4
Cover the slow cooker and set on low heat for 7 to 8 hours. When ready, shred the meat, mixing with the sauce in the slow cooker, and serve over bread, egg noodles, or potatoes.
Did you make this recipe?
I made it
(1606 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!