Crock Pot Mississippi Pot Roast is the best slow cooker! Chuck roast mixed with ranch dressing mix, onion soup mix, butter and pepperoncini.
* Ingredients :
° 3-4 pounds grilled chuck, (about 1.5 kg), boneless and with excess fat
° 1 package jus mix, (1 ounce), or brown gravy mix
° 1 can of ranch mix (1 ounce)
° 1/4 cup unsalted butter
° 8-10 pepperoncini peppers
* Directions :
*Slow cooker:
Placing roast in 6 quart cooker slow.
Drizzle au jus and ranch mixture over roast.
Add butter and pepper around the roast.
Cover the slow cooker. Cook on low for 8 hours, or high for 4-5 hours, or until meat is tender with a fork.
Remove the lid and slice the roast with two forks.
Garnish with optional chopped parsley and sprinkle with broth. Served with potatoes, mashed potatoes, rice or noodles.
* Instant pot:
Switch the Instant Pot to Sauté mode. Add 1 tablespoon of oil, followed by the meat. Brown the roast on all sides (4-5 minutes per side) until well browned.
Add chili, ranch mix, au jus mix, butter, and 1/2 cup water. Cover it with the lid and close the steam valve.
Turn off the Sauté mode and set it to "Manual" for "high" pressure cooking for 80 minutes.
After the cooking cycle is over, leave the pressure at normal (about 15 minutes). Next, use the quick pressure lever to manually release any remaining pressure and turn the pot off.
Carefully remove the lid and transfer the roasting to a plate and serve.
Enjoy !
