Crockpot Mississippi Pot Roast-No envelope recipe
This recipe uses all pantry items. I don't use the 3 envelope recipe. Taste the difference. Amazing.
Equipment
- 6 quart crockpot
Ingredients
- 3 lb chuck roast, boneless or bone-in
- 2 TBS cooking oil
- salt & pepper to season roast
- 2 cups My Homemade classic brown gravy recipe (Search my site for this delicious easy to prepare gravy.)
- 3 TBS My Homemade Ranch Dressing Mix (Search my site for my ranch dressing mix.)
- 1 stick butter, cut into 8 pats
- 1 jar Pepperoncinis (1/4 cup juice & 8 whole pepperoncinis for a mild flavor) you can adjust the juice and pepperoncinis for an additional level of heat.
Instructions
- In a large skillet or Dutch Oven, heat 2 TBS cooking oil over medium high heat until hot. Season both sides of roast with salt & pepper. Place roast in hot skillet and allow roast to sear for 4 minutes on one side. Once nicely browned, turn roast over and sear for an additional 4 minutes. Place roast on side and cook 1 minute on all side edges of roast. Turn off burner and place roast into 6 quart crockpot.
- Pour 2 cups homemade brown gravy over roast. Sprinkle homemade ranch dressing mix over gravy. Place pats of butter all over dressing mix. Pour pepperoncini juice over butter and place whole pepperoncinis all over top of roast.
- Cover crockpot with lid and cook on low for 8-10 hours or on high for 6-8 hours until roast is fork tender and cooked through.
- Shred roast and serve over mashed potatoes or serve on a hoagie bun for a delicoius sandwich night.
