Hubbard Community Cookbook: Mississippi Pot Roast

alfredo (1)

You can thank Justin Jerve from Hubbard Radio for this Mississippi Pot Roast reciple!


  • 1 3 lb chuck roast
  • 2 tbsp olive oil or vegetable oil
  • salt & pepper to taste
  • 1 packet ranch dressing mix
  • 1 packet dry onion soup mix
  • 1/2 cup salted butter 1 stick
  • 8 pepperoncini peppers


  1. Heat up a large skillet on high.
  1. Add oil to hot skillet.
  2. You want it really hot here to brown or “sear” the beef quickly.
  3. Take a paper towel and make sure you dry both sides of the pot roast.
  4. Season with a little bit of salt and pepper.
  5. Once the skillet is nice and hot, add the roast.
  6. Allow the roast to cook for about 2-3 minutes until it is golden brown.
  7. Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
  8. Transfer meat to slow cooker.
  9. Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
  10. Top with a stick of butter then place peppers on and around roast.
  11. Cover and cook on low for 8 hours.
  12. Take two forks and start shredding the meat.
  13. Discard any big fatty pieces.