Mississippi Roast

2 Reviews
  • Prep 20 m
  • Cook 8 h
  • Total 8 h 20 m
Servings: 6–8

Ingredients

  • 1 3–4 lb. boneless chuck roast
  • Kosher salt and ground black pepper, to taste
  • ¼ cup flour
  • 3 tablespoons olive oil
  • ½ cup beef broth
  • 1 packet Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 1 stick butter
  • 8 pepperoncini
  • In a rush? You can swap the flour for one 1 ounce package of dry Au Jus gravy mix and skip the step for browning the meat.

Directions

  1. 1. Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
  2. 2. In a large sauté pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 15 minutes total.
  3. 3. Place roast in the pot of a slow cooker. Pour beef broth around the roast. Sprinkle Ranch seasoning over the roast, place butter on top and scatter pepperoncini over and around the roast. Cover the slow cooker and set on low heat for 7–8 hours.
  4. 4. When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.
• For safe meat preparation, reference the USDA website.

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Reviews

(2)
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Mississippi Roast is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from Company worthy delicious pot roast! This is the best pot roast I have ever had! I skip the flour and searing of the meat. I put the chuck roast into my crockpot, add the Hidden Valley Ranch and a package of au jus. I also throw in some mushrooms and potatoes. Place a stick of butter on top of the roast and add the peppers. They give the gravy a little kick. Hint : buy a big chuck roast...you will love the leftovers!
Date published: 2016-10-04
Rated 5 out of 5 by from Good Saw on Facebook had to try. Turned out great everyone likes it. Will make again.
Date published: 2016-03-13
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