Beef recipes | crockpot | Dinner | Instant Pot | One pot | Sandwich
Crockpot Mississippi Pot Roast
This is an all-time favorite here in this household. We love making the house smell wonderful all day and to be able to set and forget is my kind of dinner.
This is great for meal prep, and you can serve this in a roll with some cheese or over some mashed potatoes. Either way it’ll melt in your mouth, and you’ll be making this over and over again.
Crockpot Mississippi Pot Roast
Talk about the ultimate comfort meal at its finest!
Servings: 8
Equipment
- Crockpot
Ingredients
- 3 Pounds Lean Chuck Beef 1 1/4 - 1 1/2 " thick
- Avocado oil Spray to coat beef
- Salt & Pepper to taste
- Dak's Steak house seasoning or steakhouse seasoning of your choice
- 2 TBSP Better Than Bouillon Beef Base
- 2 TBSP Hidden Valley Ranch Seasoning
- 1 Packet Onion soup mix
- 2 Cups Kettle & Fire Beef Bone Broth
- Pepperoncini peppers As many as you like
- 1/3 Cup Pepperoncini juice The more juice the hotter
- Parsley
Optional
- Rolls of your choice
- Cheese of your choice
Instructions
- Trim beef of fat if needed
- Spray beef lightly with avocado oil
- Season with salt, pepper and steakhouse seasoning
- In pan (I use my cast iron) Sear on medium high heat on both sides. Place into the crockpot
- Once beef is done and into the crockpot take the beef bouillon and smear over the top
- Sprinkle the ranch seasoning and the onion soup mix on top
- Pour Pepperoncini peppers and juice on top followed with 1 Cup of beef broth
- Set to low for 6 hours
- Once 6 hours has passed, check to see if the beef easily shreds. If it does shred and add the other 1 cup of beef broth and parsley. let sit for another 30 minutes
- Serve on your choice of roll with some cheese and enjoy.
Notes
Points, Bites & calories are for the beef only: Recipe serves 8 6 WW ( My PP ) 7 Bites on Better Balance 386 Calories
Allie, this looks delicious!