Mississippi Pot Roast - a tender, well flavored slow cooker pot roast with pepperoncini and a simple homemade ranch dressing. The briny little peppers add a spicy punch of flavor, and it couldn't be easier to make!
Course: Main Course
For the pot roast:
14-5 lb.boneless chuck roast(trimmed of excess fat)
2teaspoonsfresh ground black pepper
For the dressing:
2teaspoonsapple cider vinegar
1/2teaspoondried dill weed
chopped fresh parsley, for garnish
For the roast:
Dry the roast with paper towels, then rub both sides with the salt and pepper. Sprinkle with the flour, pressing into the crevices and massaging into the meat.
Heat the vegetable oil on medium-high in a large skillet big enough to hold the roast. Once the oil is shimmering, add the roast and brown on all sides creating a crust. Remove the roast from the skillet and place in the slow cooker.
Cut the butter into chunks and add to the slow cooker along with the peppers. Cover and turn on low while preparing the dressing.
For the ranch dressing:
Whisk together the mayonnaise, vinegar, spices and buttermilk. Pour over the top of the roast in the slow cooker and continuing cooking for 6 to 8 hours or until the meat is easily shredded using 2 forks.
Shred the meat in the slow cooker to mix with the gravy. Using a slotted spoon or spatula, remove the meat and peppers to a platter, garnish with parsley and serve.