Mississippi Beef Roast
Deep flavors from the beef broth and the tangy juices from the pepperoncini peppers that slowly seep into the beef, as it cooks all day long.
Servings - 4 servings
Ingredients
- 2 lb. beef roast
- 4 Tbsp butter
- 1 cup beef stock
- 1 packet ranch dressing mix
- 1 cup pepperoncini peppers, drained
- Optional: baby potatoes or quartered gold or red potatoes; carrot sticks
Instructions
- Place the beef roast into the base of the slow cooker and pour the beef stock around it.
- Sprinkle the ranch dressing mix directly onto the beef roast, coating it well. Add the butter, cut into 4 "pads" directly onto the ranch-coated beef roast.
- Place the pepperoncini peppers on top of the beef roast. If you are adding potatoes and/or carrots, place them around and on top of the beef roast as well.
- Set on low and cook for 8 hours.
- Remove the roast from the slow cooker and slice or shred the meat. If desired, strain 1 cup of the liquid and skim off the fat. Place in small saucepan and thicken with 1 to 2 Tbsp cornstarch to make gravy.
- Serve Mississippi Beef Roast with potatoes, carrots, salad or other favorite side dish.