Mississippi Pot Roast {The Best Pot Roast Ever}

belleofthekitchen.com

Yoona

1 tbsp olive oil

Salt and pepper to season outside

1 (3 to 4 pounds) chuck or blade roast

1 tbsp ranch dressing mix

2 to 4 cups water or broth (I like broth so I add closer to 3 to 4 cups)

4 to 5 pepperoncini peppers

Using a cast iron or Dutch oven, heat up the olive oil. Season all sides of the outside of the roast with salt and pepper and sear for 2 to 3 minutes per side.

Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and water. Place peppers on top of the mixes.

Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes or daikon radish.

It will make enough liquid as it cooks.

This tastes delicious with potatoes and carrots! I like to add a few quartered russet potatoes and a large handful of baby carrots to the crockpot when there is about 1 to 2 hours left of cooking time.

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