Prep:
10 min
|
Cook:
10 min
Mississippi Roast
Rated 4.9/5
based on 8 customer reviews
- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
- Servings: 6–8
Ingredients (8)
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1 3–4 lb. boneless chuck roast
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3 tablespoons olive oil
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½ cup beef broth
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1 stick butter
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8 pepperoncini
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¼-½ cup flour, as needed
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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.
Steps (4)
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Step 1Season chuck roast generously with salt and pepper. Rub flour evenly over the surface of the meat.
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Step 2In 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 10 minutes total.
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Step 3Place 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.
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Step 4When ready, shred the meat and mix with the sauce in the slow cooker. Serve over bread, egg noodles or potatoes.
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For safe meat preparation, reference the USDA website.
