Prep:
20 min
|
Cook:
10 min
Mississippi Roast
- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
- Servings: 6
Rated 4.8517/5
based on 209 customer reviews
Ingredients (9)
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1 3–4 pounds boneless chuck roast
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kosher salt and freshly ground black pepper, to taste
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¼–½ cup all-purpose flour, as needed (optional)
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3 tablespoons olive oil
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½ cup beef broth
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1 packet (1 ounce) Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet -
1 stick (4 ounces) unsalted butter
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8 whole pepperoncini
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bread, cooked egg noodles, or potatoes for serving
Steps (4)
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Step 1Season chuck roast generously with salt and pepper. Rub enough flour over the roast to evenly coat the surface.
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Step 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.
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Step 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.
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Step 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.
Time-saving tip: In a rush? Swap the flour for one 1-ounce package of dry au jus gravy mix and skip the step for browning the meat.
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For safe meat preparation, reference the USDA website.
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