Mississippi Pot Roast
We’ve personally found the searing portion of this recipe to not be strictly necessary, and if you like onions then adding a bed of onions to slow cooker with the juices can add some additional flavor. But it’s pretty optional as well, and allows for the recipe to be pretty flexible on the prep time.
Yields: 6
Preparation time: 10
Cooking time: 360
Ingredients
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1 3 lb. boneless pork roast2 tbsp olive oil or vegetable oilsalt and pepper to taste1 packet ranch dressing mix1 packet dry onion soup mix1/2 cup (1 stick) butter – REAL salted butter not margarine6-10 pepperoncini peppers(Optional) 1 small to medium onion
Directions
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Heat up a large skillet on high. Add oil to hot skillet.Take a paper towel and make sure you dry both sides of the roast. Season with a little bit of freshly ground pepper.Once the skillet is nice and hot, add the roast. You want the skillet to be really hot to brown or “sear” the roast quickly.Allow the roast to cook for about 2-3 minutes until it is golden brown. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.(Optional) Slice the onion into rings or half rings, and lay on the bottom of the slow cooker to form a bed for the roast to lay on as it cooks.Transfer meat to slow cooker.Sprinkle packets of dry ranch dressing and onion soup mixes over roast.Top with a stick of butter (or cut the stick up and place pieces on top) then place peppers on and around roast.(Optional) Pour some of the pepperoncini juice from the jar on top of the roast.Cover and cook on low for 6 hours.