Slow Cooker Spicy Mississippi Pot Roast
The classic Mississippi Pot Roast stepped up a notch with spicier peppers and spicy ranch.
Prep Time5 mins
Cook Time10 hrs
Total Time10 hrs 5 mins
- 4 lb. beef chuck roast
- 1 oz. packet dry spicy ranch mix
- 1 oz. packet Lipton onion soup mix
- 20 hot chili peppers from a jar
- 1/4 cup juice from above peppers
- 1/2 cup salted butter (1 stick) unsalted works fine too
Add the roast to the slow cooker.
Sprinkle over the spicy ranch mix, and lipton soup mix over the roast.
Add the peppers and the 1/4 cup of juices.
Lay the stick of butter on top.
Cover and cook on LOW for 9-10 hours.
Shred and remove any fatty pieces.
Serving possibilities are endless! My favorite is white rice, but serving on mashed potatoes or buns is a great idea!
Calories: 531kcal | Carbohydrates: 4g | Protein: 44g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 187mg | Sodium: 845mg | Potassium: 779mg | Fiber: 1g | Sugar: 1g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 5mg