Slow Cooker Mississippi Pot Roast
Tags: Beef Crock Pot Dinner
Yield: 6
- 3 lb chuck roast
- 2 tbsp olive oil
- salt & pepper to taste
- 1 packet cream gravy mix
- 1 packet Au Jus mix
- ½ cup salted butter (1 stick) (or 1/2 cup unsalted butter plus 1/4 tsp salt)
- 1/2 tsp cayenne pepper
- Heat up a large non-stick pan on high.
- Add oil to hot skillet.
- You want it really hot here to brown or "sear" the beef quickly.
- Take a paper towel and make sure you dry both sides of the pot roast.
- Season with a little bit of pepper.
- Once the skillet is nice and hot, add the roast.
- 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.
- Transfer meat to slow cooker.
- Sprinkle cayenne and packets of dry mixes over pot roast.
- Top with a stick of butter then place peppers on and around roast.
- Cover and cook on low for 8 hours.
- Take two forks and start shredding the meat.
- Discard any big fatty pieces.
- Serve over mashed potatoes or rice.
