Prep:
10 min
|
Cook:
4 hr
Mississippi Roast
- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
- Servings: 6–8
Rated 4.832/5
based on 125 customer reviews
Ingredients (9)
-
1 3–4 pounds boneless chuck roast
-
kosher salt and freshly ground black pepper, to taste
-
¼–½ cup all-purpose flour, as needed
-
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
Steps (4)
-
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.
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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.
-
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.
-
For safe meat preparation, reference the USDA website.
Mississippi Roast
- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
Ingredients (9)
-
1 3–4 pounds boneless chuck roast
-
kosher salt and freshly ground black pepper, to taste
-
¼–½ cup all-purpose flour, as needed
-
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
Mississippi Roast
- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
Step 1
Season chuck roast generously with salt and pepper. Rub enough flour over the roast to evenly coat the surface.
- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
Step 2
In 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.
- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
Step 3
Place 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.
- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
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.
- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
All done!
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- Prep: 15 min
- Cook: 8 hr
- Total: 8 hr 15 min
