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