Welcome to the first installment of a new weekly blog post we've rightly named: EAT LIKE A KING! Each week Elizabeth King (see where the name comes in) is going to share with us (and all of you!) some of her go-to recipes that make her life as a mother, wife, and rancher easier!
This week she starts by sharing her Slow Cooker Mississippi Pot Roast! We love a good slow cooker recipe, and with a prep time of just 15 mins, this is sure to be a fall and winter favorite!
Slow Cooker Mississippi Pot Roast
6 Tablespoons Butter
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper
2 to 3lb Beef Chuck Roast
1 Tablespoon Onion Flakes
1 Packet Ranch Seasoning Mix
1 Packet Au Jus Seasoning
2 to 4 Whole Pepperoncinis
Heat 1 to 2 tablespoons of butter in a skillet over med-high heat.
Lightly salt & pepper each side of the pot roast. Add the meat to the skillet and sear each side of the roast until browned.
Transfer the browned roast to the slow cooker and pour all the excess butter and browned bits from the skillet in as well.
Sprinkle minced onion over the meat.
Add ranch seasoning and au jus packets.
Top with remaining butter, cut into pieces. Add pepperoncinis and cover.
Cook on low heat for 8 hours (4 hours on high heat) or until meat falls apart easily when pulled with a fork.
Shred the meat into large chunks and stir everything together.
Serve and enjoy!