Fall is officially here and I know you’re searching for comfort food ideas. Well, hang on! I’ve got you. This one is SUPER EASY, but will taste like you put hours of work in to it. My recipe is a spin off the traditional Mississippi Rot Roast. But mine has pearl onions, mushrooms, and carrots. I’m telling you, it’s legit!!
1 (3-4 pounds) chuck roast
2 tablespoons olive oil
2 tablespoons Montreal steak seasoning
1 packet ranch dressing mix
1 packet Lipton onion soup mix
1 cup frozen pearl onions
1/4 cup butter (1/2 stick)
8-10 pepperoncini peppers
1-1/2 cups raw, peeled carrots
1 cup button mushrooms, halved
Add oil to a deep, cast iron skillet and turn to medium high heat. Season roast on top and bottom with Montreal seasoning. Place roast in pan and sear on each side for 2 minutes each.
After roast is seared, place in a slow cooker. Sprinkle the top with the ranch dressing mix and onion soup mix. Place peppers on top of the mixes, add pearl onions and butter.
Cook over low heat for 8 hours. Serve with egg noodles or mashed potatoes. Hint: If you don’t feel like making homemade mashed taters, pick up some @bobevansfarms mashed potatoes. I promise, no one will ever know.
Enjoy!
Servings: 6
Prep Time: 10 minutes
Cook Time: 8 hours
