Name: Mississippi Pot Roast
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 6 servings
Ingredients: 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 Hidden Valley Original Ranch seasoning mix (or 3 tablespoons from the shaker); 1 stick (4 ounces) unsalted butter; 8 whole pepperoncini; bread, cooked egg noodles, or potatoes

Ingredients

9 items

Roast

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

Slow cooker

½ cup beef broth
1 packet Hidden Valley Original Ranch seasoning mix (or 3 tablespoons from the shaker)
1 stick (4 ounces) unsalted butter
8 whole pepperoncini

For serving

bread, cooked egg noodles, or potatoes

Directions

5 steps

Tap a step to mark it done. The screen stays on while you cook.

Season the roast

Season the roast generously with salt and pepper, then rub on just enough flour to coat the outside evenly.
Sear

Heat the oil in a large skillet over high heat until very hot but not smoking. Sear the roast on all sides until browned and crusty, about 10 minutes total.
Load the slow cooker

Put the roast in the slow cooker and pour the broth around it. Sprinkle the ranch seasoning over the top, set the butter on it, and scatter the pepperoncini over and around.
Slow cook

Cover and cook on LOW for 7–8 hours, until the beef is fork-tender.
Shred and serve

Shred the meat right in the slow cooker and stir it into the sauce. Serve over bread, egg noodles, or potatoes.

Adapted from Mississippi Pot Roast by Hidden Valley Kitchens on Hidden Valley Ranch.

Mississippi Pot Roast

Directions

Season the roast

Sear

Load the slow cooker

Slow cook

Shred and serve

Steps

Ingredients

Roast

Slow cooker

For serving

All done!