Mississippi Roast (seared) (crocpot)

Name: Mississippi Roast (seared) (crocpot)
Total time: 14400 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 3-4 lbs chuck roast; 1 packet ranch dressing powder OR 3-4 tbsp ranch dressing; 1 packet au jus powder; 1 can CHICKEN stock; 1/2 of 16oz jar of sliced pepperochini peppers; 1/2 of 16oz jar juice of sliced pepperochini peppers; 2-2 1/2 tbsp minced garlic; 2 tbsp Dijon mustard; 3 tbsp Worcestershire sauce; 6 tbsp butter; Salt; Pepper; Flour or cornstarch to thicken gravy

Bren @jerzygyrll

Maryland

Found two really good recipes on here and mixed them both to make this one! Great served with mashed taters and the juice from the croc pot used as gravy.

Bren @jerzygyrll

Maryland

Found two really good recipes on here and mixed them both to make this one! Great served with mashed taters and the juice from the croc pot used as gravy.

Saved

Ingredients

4 hours

4-6 servings

3-4 lbschuck roast
1 packetranch dressing powder OR 3-4 tbsp ranch dressing
1 packetau jus powder
1 canCHICKEN stock
1/2of 16oz jar of sliced pepperochini peppers
1/2of 16oz jar juice of sliced pepperochini peppers
2-2 1/2 tbspminced garlic
2 tbspDijon mustard
3 tbspWorcestershire sauce
6 tbspbutter
Salt
Pepper
Flour or cornstarch to thicken gravy

Saved

Steps

4 hours

1

Put all ingredients in croc pot and mix together. EXCEPT: beef, butter, salt and pepper.
2

Put beef into mixture frozen or thawed and put the butter on top of the beef. Cook for 2 hours on high in crocpot.
3

After 2 hours remove beef and dry rub with salt and pepper. Sear on both sides for 3 minutes and put back into croc pot for another 2 hours.
4

When done serve with mashed taters. Remove some broth from croc pot and thicken just a bit to use as gravy. Pour gravy on top of taters and roast. Toss a few pepper slices on top and serve.