Wednesdays Unplugged – Slow Cooker Mississippi Pot Roast

“Discovery consists of seeing what everybody has seen and thinking what nobody has thought.” ~ Albert von Szent-Gyorgyi

NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!

It’s hard to believe it is already the middle of July. One of our adventures this summer was a family visit to the James J Hill House for their Nooks and Crannies Tour. It’s a fascinating place on their standard tour, but this was extra interesting, getting into parts of the house not accessible on their other tours.

RECIPE OF THE WEEK

I don’t usually think of crock pot recipes in the summer, but with busy days and lots of guests it can be wonderful to come home to the wonderful smell of a delicious pot roast after being out all day. This is delicious served as a traditional pot roast with potatoes or noodles and salad or vegetables, but is also great for sandwiches… nice alternative to grilled hamburgers. Thanks to John for finding and passing on this recipe to me!

SLOW COOKER MISSISSIPPI POT ROAST

• 3 pound chuck roast
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 packet dry onion soup mix
• 1 packet ranch dressing mix
• 1/2 cup salted butter (1 stick)
• 8 pepperoncini peppers

Heat large skillet on high, add oil to the hot skillet (really hot so you sear the meat well). Dry both sides of the pot roast with a paper towel, season with salt and pepper. Add the roast to the hot skillet and cook for about 2-3 minutes on each side until golden brown.

Transfer meat to slow cooker. Sprinkle packets of dressing and soup mixes over the pot roast, and top with a stick of butter. Place peppers on and around the roast. Cover and cook on low for 8 hours.

Shred the meat with two forks if desired.