Simple Cook Delicious Southern loaded pot roast

Cook, Eat and Repeat.

Southern loaded pot roast. … Our Classic Southern Pot Roast: You'll need these ingredients. … Wash the potatoes and the carrots under cool running water. Tender cooked pot roast will pretty much just fall apart when you try to remove it from the pot. That's much better than it being so tough you can't hardly chew it.

Southern loaded pot roast This is an amazing Southern pot roast recipe!! Old fashioned pot roast is a family favorite. Its comforting goodness is something a lot of us grew up with. To cook Southern loaded pot roast you need 11 ingredients and just 3 steps. Here is how you cook that.

Ingredients

  1. Prepare of chuck roast.
  2. It's of dry ranch seasoning.
  3. Prepare of dry au jus gravy mix.
  4. It's of pepperoncini peppers.
  5. You need of baby carrots.
  6. It's of russet potatoes.
  7. You need of butter.
  8. It's of sliced mushrooms (optional).
  9. You need of large white onion (optional).
  10. It's of salt.
  11. You need of black pepper.

This classic pot roast is easy to make and will turn out delicious every time following a few basic steps. Here's a list of what you'll need to make a fabulous pot roast dinner (printable recipe. For a taste of a southern classic, we make sweet potatoes stuffed with pulled pork and coleslaw and manage to sidestep the calorie overload. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south.

Southern loaded pot roast step by step

  1. Place 3 to 4 pound chuck roast into crockpot and spread dry ranch mix and au jus gravy mix on top. With one stick of butter, cut it in half and place the two halves on top of the roast. Take about 6 to 8 pepperoncini peppers and spread on top and sides of roast. Turn crockpot on high and cook for 4 hours..
  2. When 3 and a half hours have gone by, start cutting potatoes into bite size pieces. If using mushrooms and onions, slice the mushrooms into ⅛ to ¼ inch slices and your onions into half inch slices. Place potatoes, carrots, mushrooms, and onions in the pot. Season with salt and pepper. Place second stick(or half stick) of butter on top and cook on high for 4 more hours.
  3. Once the roast has cooked for 8 hours total take all the vegetables out and into a separate bowl and shred the roast. After the roast is shredded as desired put all the vegetables back in and serve in bowls..

This pot roast is accompanied by a dark roux, making it distinctly Southern in style. Every family needs an easy, go to slow cooker recipe for pot roast. This one has been in my "book" for years and never disappoints. All you do is load up the cooker, plug it in, and leave the house….well, if you have stuff to do, which is most everyone one I know. I make gravy from the dripping & serve with.