Mississippi Roast
Slow cooked in the crockpot, this Mississippi Roast becomes falls apart tender and is smothered in a buttery, tangy pepperoncini-ranch sauce.
Servings: 6 people
Calories: 591kcal
Ingredients
- 1 (3 pound) boneless beef chuck roast
- 1 (1 oz) packet ranch dressing mix
- 1 (1 oz) packet dry onion soup mix
- 1 (16 oz) jar pepperoncini peppers *
- ½ cup unsalted butter 1/2 cup = 1 stick
Instructions
- Place roast into a greased 6 quart crockpot, then sprinkle with ranch mix and soup mix.
- Gently rub the mixes into roast.
- Pour peppers (including the juices), then top roast with butter.
- Cover and cook on LOW for 7-8 hours (preferred) or HIGH for 3-4 hours.
- Shred, then serve and enjoy!
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Notes
*Because I wanted an easy prep, I left the stems on the pepperoncini peppers when I dumped them into the crockpot, then just picked them off when I served the dish.
Nutrition
Serving: 1large scoop | Calories: 591kcal | Carbohydrates: 10g | Protein: 45g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 197mg | Sodium: 929mg | Potassium: 981mg | Fiber: 3g | Sugar: 2g | Vitamin A: 759IU | Vitamin C: 63mg | Calcium: 60mg | Iron: 5mg
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