Mississippi Pot Roast
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INGREDIENTS
- PREP TIME
- 15 mins
- COOK TIME
- 8 hours
- TOTAL TIME
- 8 hours 15 mins
- Author: Sarah Olson
- Serves: 6
- INGREDIENTS
- 3.5-5 lb. chuck roast
- cooking oil
- pepper
- 1 ranch packet
- 1 onion soup packet (or au jus packet)
- 1 stick butter (1/2 cup)
- 7-10 peperoncini peppers
INSTRUCTIONS
Season the meat with pepper (I wouldn't salt it, plenty of salt in this recipe already). Set a large skillet to medium-high heat. Add the oil, when the oil is hot, add the roast. Brown on all sides. Add the roast to a 4-quart or larger slow cooker.
Add the ranch packet and onion soup packet on top of the roast.
Add the stick of butter, and peppers on top of the seasonings.
Cover and cook on LOW for 8-10 hours. Do not open the lid while the roast cooks.
Shred and serve on rice or mashed potatoes.
Enjoy!
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (55g) | ||
| Recipe Makes: 1 | ||
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| Calories: 481 | ||
| Calories from Fat: 481 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 54.4g | 73 % | |
| Saturated Fat 7g | 35 % | |
| Monounsaturated Fat 15g | ||
| Polyunsanturated Fat 29.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.1mg | 0 % | |
| Potassium 1.7mg | 0 % | |
| Total Carbohydrate 0.1g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.1g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 481
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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