Mississippi pot roast’s ugly cousin: WIHOH (what I had on hand) pot roast

4lb sirloin tip roast on a bed of sliced onions (I used 3), pickle juice (1 cup), onion soup mix, spicy ranch dressing mix, a packet of brown gravy mix, and a stick of butter (which added richness to my super-lean roast). Cooked on high for 7 hours until pull-apart tender and the sauce thickened enough to coat the meat. Served on homemade bread I baked while the roast was cooking, accompanied by tangy aged cheddar.

by peepee_dancer