A flavorful version of Mississippi Roast using a chuck roast, seasoned with salt, pepper, and garlic, and cooked in a crockpot with butter, beef broth, tomato sauce, and vegetables.
1: Season the roast generously with salt, pepper, and garlic.
2: Heat a skillet with a small amount of olive oil.
3: Sear the roast on both sides for about 3 minutes each, or until browned.
4: Add the roast to the crockpot.
5: Place diced onion, carrots, and 5-6 peppers on top of the roast.
6: Add 2-3 tablespoons of pepper juice to the top.
7: In the same skillet, melt 1/2 stick of butter while stirring constantly to deglaze the pan.
8: Add beef broth and 2 tablespoons of better than bullion, then the tomato sauce and ranch packet.
9: Simmer for a few minutes.
10: Pour the sauce on top of the roast and veggies.
11: Cook on high for 4 hours, then turn to low for another 2 hours.
12: When fork tender, remove the roast, shred or cut into chunks, and return to the crockpot.
13: Serve with mashed potatoes.
