- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
- Servings: 6
Our Mississippi Roast turns your slow cooker into a savory cauldron of zesty goodness 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.
1 3–4 pounds boneless chuck roast
kosher salt and freshly ground black pepper, to taste
¼–½ cup all-purpose flour, as needed (optional)
3 tablespoons olive oil
½ cup beef broth
1 packet (1 ounce) Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
1 stick (4 ounces) unsalted butter
8 whole pepperoncini
bread, cooked egg noodles, or potatoes for serving
Step 1Season chuck roast generously with salt and pepper. Rub enough flour over the roast to evenly coat the surface.
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.
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.
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.
For safe meat preparation, reference the USDA website.
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