Mississippi Pot Roast
Slow cooked rump roast with ranch and French onion seasoning and pepperocinis with potatoes, onions and carrots
Servings: 4 servings
Ingredients
- 2.5-3 # rump roast or chuck roast
- 1 ½ tbsp Primal Palate garden ranch seasoning
- 1 ½ tbsp Primal Palate French onion seasoning
- 2 tbsp butter
- 1 small yellow onion, quartered
- 2 medium carrots, peeled and chopped
- 5-6 red potatoes, quartered
- 4-5 pepperocini peppers (adjust depending on how mich spice you like)
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Place the rump roast in a slow cooker on low. Sprinkle the seasonings on top along with the salt, black pepper and the butter. Cover and allow to cook for four hours or until half way cooked.
- Remove the lid from the slow cooker half way through cooking and add the pepperocinis, quartered potatoes, chopped onions and carrots. Cover with the lid and finish cooking for four hours or until tender and falling apart. NOTE: I added four pepperocini peppers and throught my recipe could use more heat. If you are not sure how many peppers to add, start with four and you can always add some chopped on the side to serve if a guest wants more heat.
- Serve with the juices in the pot roast, potatoes, onions and carrots. Enjoy!
Notes
-This recipe was adapted from Belle of the Kitchen