Slow Cooker Mississippi Pot Roast (Pepperoncini Pot Roast)

Ingredients

• 2 1/2 pounds Chuck roast
• 1 tbsp Olive oil
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1/3 cup Water
• 1 tsp Beef base
• 1 tbsp Homemade Ranch Seasoning (divided use)
• 2 tbsp Unsalted butter ((or olive oil))
• 8 whole Pepperoncini peppers

Instructions

1. 1

   Trim away surface fat from the outside of the chuck roast and any large pockets between muscles. Rub 2 teaspoons of oil over the roast and season with salt and pepper.

2. 2

   Place a medium-large frying pan over med-high heat. When hot, add the remaining 1 teaspoon of oil and tilt the pan to distribute. Brown the roast well, on both sides.

3. 3

   Remove the roast from the pan and place into the slow cooker. Turn the heat under the pan to low. Add the water and beef base, scraping any browned bits from the bottom of the pan. Pour into the slow cooker at the sides of the roast.

4. 4

   Sprinkle 2 teaspoons of the Homemade Ranch Seasoning over the roast. Dot with pieces of butter. Lay pepperoncini on top.

5. 5

   Cook on high for 4-6 hours or on low 6-8 or until the roast pulls apart easily with a fork. Add the last teaspoon of Ranch Seasoning after cooking - just stir into the juice.

6. 6

   Cooking time will partly depend on the make of your slow cooker, the size and shape of your roast, and whether or not you brown the roast.

7. 7

   Serves 6-8. Nutritional information is for 1/6th of the roast and 1/6th of the gravy/juice.