Crock Pot Mississippi Pot Roast

• chuck roast↗3 lbs
• olive oil↗2 tablespoons

  or 2 tablespoons vegetable oil

• salt↗

  (to taste)

• pepper↗

  (to taste)

• ranch dressing mix1 ounce
• dry onion soup mix↗1 ounce
• salted butter↗1⁄2 cup
• pepperoncini peppers↗8

Step-by-step instructions

1. 1

   Heat up a large skillet on high.

2. 2

   Add oil to hot skillet. You want it really hot to brown or sear the beef quickly. (My coworker skipped this part and just put in crockpot).

3. 3

   Take a paper towel and make sure you dry both sides of the pot roast.

4. 4

   Season with a little bit of salt and pepper.

5. 5

   Once the skillet is nice and hot, add the roast.

6. 6

   Allow the roast to cook for about 2 to 3 minutes or until it is golden brown.

7. 7

   Using tongs, flip the meat over and sear the other side of the roast for another 2 to 3 minutes.

8. 8

   Transfer meat to slow cooker.

9. 9

   Sprinkle packets of dry ranch dressing and onion soup mix over pot roast.

10. 10

    Top with a stick of butter and place peppers on and around roast.

11. 11

    Cover and cook on low for 8 hours.

12. 12

    Take 2 forks and begin shredding the meat. (My coworker said the meat had already fallen off and didn't need any shredding).

13. 13

    Serve with mashed potatoes.