Mississippi Roast (seared) (crocpot)

Found two really good recipes on here and mixed them both to make this one! Great served with mashed taters and the juice from the croc pot used as gravy.


  1. 3-4 lbs chuck roast
  2. 1 packet ranch dressing powder OR 3-4 tbsp ranch dressing
  3. 1 packet au jus powder
  4. 1 can CHICKEN stock
  5. 1/2 of 16oz jar of sliced pepperochini peppers
  6. 1/2 of 16oz jar juice of sliced pepperochini peppers
  7. 2-2 1/2 tbsp minced garlic
  8. 2 tbsp Dijon mustard
  9. 3 tbsp Worcestershire sauce
  10. 6 tbsp butter
  11. Salt
  12. Pepper
  13. Flour or cornstarch to thicken gravy


  1. Put all ingredients in croc pot and mix together. EXCEPT: beef, butter, salt and pepper.

  2. Put beef into mixture frozen or thawed and put the butter on top of the beef. Cook for 2 hours on high in crocpot.

  3. After 2 hours remove beef and dry rub with salt and pepper. Sear on both sides for 3 minutes and put back into croc pot for another 2 hours.

  4. When done serve with mashed taters. Remove some broth from croc pot and thicken just a bit to use as gravy. Pour gravy on top of taters and roast. Toss a few pepper slices on top and serve.

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