26 October, 2017
Mississippi Pot Roast
Mississippi Pot Roast
Servings: 8 Servings
Calories: 391kcal
Ingredients
- salt & pepper
- 1 Tbsp olive oil
- 3-4 cloves garlic minced
- 3-4 lb chuck roast
- 1 med onion chopped
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1/4 cup butter
- 4-5 pepperoncini peppers & some juice!
Instructions
- Season salt & pepper over both sides of roast
- In a hot skillet, add olive oil, garlic, and roast. Sear roast for about 3 minutes on each side (until browned)
- Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter. Add about 1/3 to 1/2 cup of the pepper juice too.
- Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes.
- Note: No need to add any water or broth - it makes it's own!
- I prefer to serve over homemade egg noodles (see recipe). If no time to make the noodles, Reames frozen egg noodles will do.
Nutrition
Calories: 391kcal | Carbohydrates: 4g | Protein: 33g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 453mg | Potassium: 604mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 4mg