Breastfeeding Friendly Crockpot Mississippi Pot Roast
Total time8 hr 10 min
Prep time10 min
Cook time8 hr
4.5(18)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 3 ½ lb boneless beef chuck roast
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp vegetable oil
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 8–10 whole pepperoncini peppers
- ¼ cup pepperoncini brine (from the jar)
- 4 tbsp unsalted butter, cut into pieces
For serving
- mashed potatoes, egg noodles, or crusty rolls, for serving (optional)
Instructions
- 1
Pat the chuck roast dry with paper towels and season all over with the salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 3–4 minutes per side until a deep brown crust forms on each side.
- 2
Transfer the seared roast to a 6-quart slow cooker. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the top of the roast.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!