Mississippi Pot Roast
Rated 5.0 stars by 1 users
Category
Dinner
Author:
Heirloom Spice Co.
Servings
5
Prep Time
15 minutes
Cook Time
4-6 hours
Ingredients
-
½ cup beef stock
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12 ounce jar pepperoncini peppers
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1 yellow onion, sliced
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2 tablespoons minced garlic
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4 pounds beef chuck roast
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4 tablespoons Ranch Seasoning
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2 tablespoons avocado oil
Directions
Add beef broth, pepperoncini peppers with brine, onion, and garlic to a slow cooker.
Trim excess fat from the roast, and cut into 4-inch pieces. Season with Ranch Seasoning.
Heat oil in a 12-inch skillet over medium-high heat. Sear beef on all sides until browned. Transfer seared beef to the slow cooker.
Cover and cook on high for 5 hours or until beef is very tender. (Alternately, cook in an electric pressure cooker for 70 minutes).
Shred beef with forks or tongs. Serve with your favorite sides or as a sandwich.