Name: Mississippi Pot Roast Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6
Cuisine: American
Ingredients: ½ Tbsp canola oil ($0.02); 2.8 lb. chuck roast ($17.64*); ¼ cup pepperoncini juice ($0.00); 1 packet ranch seasoning (mine was 1 oz, $0.54); 1 packet brown gravy (or au jus mix, mine was 0.87 oz, $0.34); ½ a stick of unsalted butter (cubed, $0.49**); 5 pepperoncini peppers ($0.65)

Ingredients

6 serv.

½ Tbsp canola oil ($0.02)
2.8 lb. chuck roast ($17.64*)
¼ cup pepperoncini juice ($0.00)
1 packet ranch seasoning (mine was 1 oz, $0.54)
1 packet brown gravy (or au jus mix, mine was 0.87 oz, $0.34)
½ a stick of unsalted butter (cubed, $0.49**)
5 pepperoncini peppers ($0.65)

Instructions

Tap a step to mark it done

1 Swirl canola oil in a sauté pan and heat over medium-high heat.
2 Once hot, sear each side of the roast for 3-4 minutes, resisting the urge to wiggle it around in the pan. Leave it be, that will make your sear perfect! Flipping with metal tongs is easiest because the roast is a bit heavy.
3 Transfer the chuck roast to your crock pot.
4 Using a whisk, deglaze the sauté pan with the pepperoncini juice. Remove the pan from the heat.
5 Sprinkle the roast with ranch and brown gravy seasoning (or au jus) packets.
6 Pour the pepperoncini juice from the sauté pan over the top of your chuck roast and dot it with butter. Add the pepperoncini on top.
7 Cook on low for 8-10 hours. Check the meat at the 8-hour mark with a fork. If it falls apart easily, it's done!