Crockpot Mississippi pot Roast
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
48 oz Beef Bottom Round Roast (rump roast) 2 serving Shoney's Pepperoncini - 4 peppers 16 serving Hidden Valley Original Ranch Salad Dressing & Seasoning Mix 8 serving Soup, LIPTON, RECIPE SECRETS ONION, Mix, Dry 2 tbsp Extra Virgin Olive Oil 0.5 cup Butter, salted 1 dash Salt 1 dash Pepper, black
Directions
Dry beef with paper towels & season with salt & pepper, Heat the oil in a large skillet/pot on high & sear/brown the beef quickly on both sides. Transfer the beef to crockpot. Sprinkle dry ranch dressing & onion soup mix over pot roast. Then top with butter & peppers. Cover & cook on low for 8 hours. Take 2 forks & shred the beef. Discard large fat pieces. Serving Size: 1

Number of Servings: 8

Recipe submitted by SparkPeople user JERSEYJOANN.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 462.9
  • Total Fat: 31.6 g
  • Cholesterol: 113.5 mg
  • Sodium: 1,380.9 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 33.6 g

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