This Mississippi Chuck Roast is one of the most delightful sluggish cooker dishes that I’ve at any point had. You might be asking why it’s known as a “Mississippi” Chuck Roast?
INGREDIENTS:
- 3 lb chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1½ tsp black pepper
- 6 pepperoncini peppers
- ½ cup unsalted butter
- 1 packet ranch dressing mix
- 1 packet beefy onion soup mix
PREPARATION:
Sprinkle salt and pepper over the two sides of the toss meal and put away.
In an enormous skillet over medium-high intensity.
Add olive oil and coat the skillet equitably. Add meal to the skillet and burn all sides for 1-2 minutes including the sides and finishes.
Eliminate broil from skillet and add to slow cooker.
Pour farm dressing blend and muscular onion soup over the top.
Then place the stick of margarine and pepperoncini peppers on top of the meal.
Cover and on high for 3-4 hours and on low for 7-8 hours.
When the meal is completely cooked. Shred with two forks and eliminate the huge bits of fat.
Enjoy !