Seed Oil Free Crockpot Mississippi Pot Roast

Total time8 hr 10 min

Prep time10 min

Cook time8 hr

Seed Oil Free Crockpot Mississippi Pot Roast

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Ingredients

6 servings

3 ½ lb boneless beef chuck roast
1 tsp kosher salt
½ tsp black pepper
2 tbsp vegetable oil
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
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.

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