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Recipe:
1 (3-4 pounds) chuck roast
1 packet low sodium ranch dressing mix
1 packet low sodium gravy mix (use this instead of au jus because it has too much salt)
2 tablespoons unsalted butter
Half a jar of presliced pepperoncini peppers (equal to 8-10 whole peppers chopped)
Instructions
Melt butter in a Dutch oven or large pot on medium high and sear roast on each side for 1-3 minutes, rotating with tongs. This triggers the Maillard reaction, giving extra depth to flavor. Place roast in slow cooker and turn to low heat. Use pepperoncini juice to deglaze the frond in the Dutch oven and pour over roast.
sprinkle the top with the ranch dressing mix and the gravy mix. Place chopped peppers on top of the mixes.
Cook over low heat for 8 hours.
When done, separate roast from fat and place in pan. Pour over at least 1/4 cup drippings (not fat) so roast stays moist.
Use remaining drippings to make a delicious gravy.
Serve with egg noodles or mashed taters.
Yum! 😋
Adapted from: https://belleofthekitchen.com/wprm_print/mississippi-pot-roast-the-best-ever-pot-roast
by mkv40270
2 Comments
I like to add way more of the pepperoncinis….those things are awesome
What does “deglaze the frond” even mean??