Slow Cooker Mississippi Pot Roast & Video

• servings: 6 servings
• active time: 10 minutes
• total time: 8 hours 10 minutes

Ingredients

3 lb chuck roast

2 tbsp olive oil

salt & pepper to taste

1 packet ranch dressing mix

1 packet Au Jus mix

½ cup salted butter 1 stick

8 Pepperoncini peppers

Directions

Heat up a large non-stick pan on high.

Add oil to hot skillet.

You want it really hot here to brown or "sear" the beef quickly.

Take a paper towel and make sure you dry both sides of the pot roast.

Season with a little bit of pepper.

Once the skillet is nice and hot, add the roast.

Allow the roast to cook for about 2-3 minutes until it is golden brown.

Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.

Transfer meat to slow cooker.

Sprinkle packets of dry ranch dressing and Au Jus over pot roast.

Top with a stick of butter then place peppers on and around roast.

Cover and cook on low for 8 hours.

Take two forks and start shredding the meat.

Discard any big fatty pieces.

Serve over mashed potatoes or rice.

Nutrition

• Serving Size: 1
• Calories: 377
• Total Fat: 27 g
• Saturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 80 mg
• Sodium: 510 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0 g
• Total Sugars: 0 g
• Protein: 30 g