Optional for serving: Mashed potatoes, noodles, rice, tortillas
Instructions
Place the oil in a large pot and heat over medium heat. Then sear the roast on each side for 2 minutes. This step is optional, but I do prefer to sear the meat before cooking.
Place roast into a slow cooker. Top with dry seasoning mixes. Then place sliced butter and peperoncini on top of the roast. Secure lid and cook on low for 8 hours.
Trim fat and shred with two large forks before serving. Serve over mashed potatoes, noodles or rice. You can also serve in tortillas.
Notes
Mississippi pot roast instant pot
You can easily make this in the instant pot as well. Make sure your roast isn't frozen and then follow the steps below.
Turn the pot to saute mode. Then when it reads "hot" add in the olive oil.
Place roast in the pot and cook each side for 3 minutes. Then remove roast to a plate.
Add 3/4 cup water to the Instant pot and stir any thing off the bottom to deglaze the pot.
Add the roast back in and pour the remaining ingredients on top.
Close lid and set to seal position. Set high pressure and cook for 60 minutes. Then let it natural release for 15 minutes before releasing the steam.