Mississippi Pot Roast
This pot roast is melt-in-your mouth tender, juicy and packed with flavor!
Ingredients
- 3-5 pound chuck roast
- 1 packet Ranch dressing mix
- 1 packet Lipton Onion Soup mix
- 1 stick of butter - I recommend Kerrygold Garlic & Herb butter if you can find it, otherwise regular butter works.
- 1 pint pickled pepper rings
Instructions
- Place the meat in a crockpot.
- Sprinkle the Ranch dressing mix and the onion soup mix over the meat.
- Place the stick of butter on top of the meat.
- Then place the pepper rings on and around the meat including about half of the brine.
- Cover and cook for about 8 hours on low. Check before then around 7 hours to see if it is down yet.
- Using two forks shred the meat. Return to the pot and combine with the peppers and liquid.
- Serve over egg noodles, mashed potatoes or my Smashed Potatoes.