Crock Pot Mississippi Pot Roast

Crock Pot Mississippi Pot Roast is sluggish cooker goodness! Chuck roast mixed with ranch dressing mix, onion soup mix, butter and peperoncini.

IS THIS EASY DINNER MEAL LOW CARB/KETO-FRIENDLY?

Yes it's far! You can serve the meat with the aid of itself or over cauliflower rice. The meat comes out so gentle and buttery through cooking it low and sluggish in the crock pot. And the flavors aren't overwhelming. They clearly complement the pork just sufficient.

One reader cautioned that it is scrumptious on hard rolls with melted provolone or mozzarella cheese. I can inform you, we had a small amount leftover so I ate it on a sub roll the following day for lunch with a slice of mozzarella cheese on top and some sliced peperonicini peppers and it changed into heavenly (but manifestly not low carb.)

If you are touchy to sodium, you may use unsalted butter for this. Be certain to use butter and now not margarine. Margarine is basically oil. We did not discover this recipe salty at all in case you use this precise recipe but make certain to alter for your possibilities.

yield: 8 servingsHaedarprint recipe

Crock Pot Mississippi Pot Roast

prep time: 10 MINScook time: 8 HOURStotal time: 8 hours 10 mins

Crock Pot Mississippi Pot Roast is sluggish cooker goodness! Chuck roast mixed with ranch dressing mix, onion soup mix, butter and peperoncini.

INGREDIENTS:

  • 2 tbsp olive oil or vegetable oil
  • 1 3 lb chuck roast
  • salt & pepper to taste
  • 1 packet dry onion soup mix
  • 8 peperoncini peppers
  • 1 packet ranch dressing mix
  • ½ cup salted butter 1 stick

INSTRUCTIONS:

  1. Heat up a large skillet on high. Add oil to hot skillet. You want it really hot here to brown or "sear" the beef quickly.
  2. Take a paper towel and make sure you dry both sides of the pot roast. Season with a little bit of salt and pepper. Once the skillet is nice and hot, add the roast.
  3. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
  4. Transfer meat to slow cooker. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
  5. Top with a stick of butter then place peppers on and around roast.
  6. Cover and cook on low for 8 hours.
  7. Take two forks and start shredding the meat. Discard any big fatty pieces.
  8. Then serve!


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