Crock Pot Mississipi Pot Roast
Crock pot Mississipi pot roast is the absolutely best and most delicious pot roast you will ever eat! Made with just a few ingredients and slow cooked for melt-in-your mouth goodness.
Servings: 10
Equipment
Ingredients
- Top or bottom round roast or chuck roast boneless-4 pounds (2 kg)
- Salt-2 teaspoons
- Freshly ground black pepper-2 teaspoons
- All-purpose flour-1/4 cup or as needed
- Vegetable oil-4 tablespoons
- Pepperoncinis Italian pepper found in the Italian foods aisle-7-9
- Unsalted butter-4 tablespoons
- Mayonnaise- 2 tablespoons
- Sour cream-2 tablespoons
- Lemon juice- 2 teaspoons
- Dried dill- 1 teaspoon
- Ranch mix-1 packet
- Chopped parsley- 2 tablespoons to garnish
Instructions
- Place roast on a tray and season with salt and pepper on both sides. Sprinkle the flour over the roast and massage it into the meat.
- Heat oil in a large skillet over medium high heat. Once it is hot, place the roast and pan sear for 5-6 minutes or until browns. Turn it over and sear on the other side. Transfer to the slow cooker.
- Add the butter and pepperoncini. Cover and set "LOW" for 9-10 hours.
- While the roast heats, mix together mayonnaise, sour cream, ranch mix, dill and lemon juice. Whisk until well combined.
- Pour the mixture over the roast, cover and continue cooking until fork tender.
- After 9-10 hours, test to adjust the seasoning to your liking.
- Shred the meat and mix with the gravy together.
- Garnish with chopped parsley and serve with bread or over mashed potatoes. Enjoy!