There are so many pot roast recipes out there, we couldn't understand why Brandie from The Country Cook was so adamant that we try this recipe — much like she couldn't understand why so many of her friends were giving her the same advice before she tried it.
But the way Brandie describes this Crock Pot Mississippi Pot Roast on her blog pretty much explains it. "The meat comes out so tender and buttery by cooking it low and slow in the crock pot. And the flavors are not overwhelming. They really complement the beef just enough." This pot roast recipe is incredibly unique because of the Peperoncini peppers included.
Even if you're not a pepper fan, you have to try it. Brandi wrote, "The peppers just add a background flavor to the overall dish. If you do want a bit more heat, add some of the pepper juice to the mixture, then when it’s all done, slice up the peppers and mix them in with the meat for an extra kick."
Here's how you can make this for yourself.
Put 1 3-5 lb. chuck roast into your slow cooker. Sprinkle 1 packet ranch dressing mix and 1 packet dry onion soup mix on top.
Then, top with 1 stick of salted butter. For extra flavor, use a stick of Kerrygold garlic and herb butter. Toss on 8 Peperoncini peppers on top of everything.
Cover and cook on Low for 8 hours.
When the time is up, shred the meat apart with two forks and feel free to chop up the peppers to mix them in to better combine everything.
Serve on top of mashed potatoes or with a roll, but most of all, enjoy!
You can find the original recipe here.