Description
A twist on the classic Mississippi pot roast, this recipe combines tender pot roast and pepperoncini peppers to create an easy, slow cooker dinner with a little kick.
Ingredients
Scale
- 4-5lb pot roast
- 1 stick of butter, unsalted (divided)
- 1 package au jus gravy mix
- 1 package ranch dressing mix
- 1 cup beef stock
- 1/2 jar sliced pepperoncini, including juice
- 1 tsp coarse salt
- 1/2 tsp black pepper
- 1/2 tbsp garlic powder
Instructions
- Pat dry the pot roast and season with salt, pepper, and garlic powder on both sides.
- Heat 3 tbsp of butter in a skillet on medium-high heat. Add meat when sizzling and sear on all sides for 2 minutes each.
- Place the roast in the slow cooker and top with au jus gravy mix, ranch dressing mix, pepperoncini and the rest of the butter.
- Pour beef stock and pepperoncini juice into the bottom of the slow cooker.
- Cover and cook for 7 hours on low.
- Open the slow cooker, cut or shred the pot roast and stir so the meat gets soaked in the gravy.
- Close the slow cooker and continue cooking on low for one hour.
- Prep Time: 10 min
- Cook Time: 8 hours