Mississippi Pot Roast {My Way}
This easy pot roast recipe with banana peppers is a dream dinner - just 5 minutes of prep and you are on your way to a flavorful meal your entire family will love.
Servings: 8
Calories: 382kcal
Equipment
Ingredients
- 3-4 pound boneless beef chuck roast
- 3/4 cup beef broth
- 2 tablespoons brine from banana peppers
- 1 packet ranch seasoning mix
- 1/2 cup chopped onion
- Kosher salt optional
- fresh ground black pepper
- 4 tablespoons butter cut into slices
- 5 whole banana wax peppers
Instructions
- Place chuck roast in slow cooker. For easy clean-up, use a crockpot liner.
- In a small bowl, combine beef broth, brine from peppers, ranch seasoning mix and chopped onion. Stir until combined. Pour over roast. Season with salt and pepper.
- Place butter slices and peppers on top of roast.
- Cover. Cook 4 hours on high or 6-8 hours on low.
- Remove roast from slow cooker and transfer to a large plate. Shred meat with two forks, removing any large fatty pieces. Add juice from slow cooker to keep meat from drying out.
- Refrigeratre leftovers.
Notes
- If I'm short on time I don't brown the roast and it still tastes great.
- If you need to reduce the sodium, use low sodium broth, unsalted butter and delete the kosher salt.
- Make a gravy from the cooking liquid by skimming the fat, whisking in a cornstarch slurry and cooking until the liquid has thickened.
- Use leftover roast for sandwiches and quesadillas.
Nutrition
Calories: 382kcal | Carbohydrates: 4g | Protein: 33g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 697mg | Potassium: 607mg | Vitamin A: 230IU | Vitamin C: 5.9mg | Calcium: 34mg | Iron: 3.6mg