Ranch Mississippi RoastSlow Cooker
Our Ranch Mississippi Pot Roast recipe turns your slow cooker into a savory cauldron of zesty ranch goodness. Our Mississippi roast with pepperoncinis and ranch seasoning makes for the ultimate weeknight delicacy. Shake on the HVR Seasoning before, during and after — and keep a ladle handy because your whole family will be coming back for seconds, thirds and fourths.
Ingredients(10)
- 1 3–4 pounds
boneless chuck roast
kosher salt and freshly ground black pepper, to taste
- ¼–½ cup
all-purpose flour, as needed (optional)
- 3 tablespoons
olive oil
- ½ cup
beef broth
- 1 packet
- or 3 tbsp of shaker
- 1 stick (4 ounces)
unsalted butter
- 8
whole pepperoncini
bread, cooked egg noodles, or potatoes for serving
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Season chuck roast generously with salt and pepper. Rub enough flour over the roast to evenly coat the surface.
- 2
In a large skillet pan, warm oil over high heat until very hot but not smoking. Sear the roast until browned and crusty on all sides, about 10 minutes total.
- 3
Place roast in the pot of a slow cooker. Pour beef broth around the roast, then sprinkle with seasoning mix, top with butter, and scatter pepperoncini over and around the roast.
- 4
Cover the slow cooker and set on low heat for 7 to 8 hours. When ready, shred the meat, mixing with the sauce in the slow cooker, and serve over bread, egg noodles, or potatoes.
Time-saving tip: In a rush? Swap the flour for one 1-ounce package of dry au jus gravy mix and skip the step for browning the meat.
Use the leftovers to make other recipes!
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