Mississippi Pot Roast (crockpot)

Name: Mississippi Pot Roast (crockpot)
Yield: 4 people
Cuisine: American
Ingredients: 3-4 lb. roast; 1 oz. ranch dressing packet (powder); 1 oz. onion soup envelope (powder); 1 stick (or quarter lb.) of butter; 16 oz. jar of pepperoncini, including apx. 2 TBS. of the juice from the jar

CoolJewel @cook_2780199

Bucks County, Pennsylvania

This recipe is so delicious! It goes best on top of mashed potatoes!

CoolJewel @cook_2780199

Bucks County, Pennsylvania

This recipe is so delicious! It goes best on top of mashed potatoes!

Saved

Ingredients

4 people

3-4 lb.roast
1 oz.ranch dressing packet (powder)
1 oz.onion soup envelope (powder)
1 stick(or quarter lb.) of butter
16 oz.jar of pepperoncini, including apx. 2 TBS. of the juice from the jar

Saved

Steps

1

Place roast in the crockpot (slow cooker) Sprayed with cooking spray. Some people prefer to brown the meat first, but I find this isn’t necessary.
2

Coat roast with the ranch powder mix and onion soup mix.
3

Top with a stick of butter.
4

Place pepperoncini around the roast and pour in the juice from the jar (about 2 TBS).
5

Cook on low for 6 hours, or high for 4 hours.
6

After it’s cooked, shred with a fork, mix well and serve over mashed potatoes.