Learn how to make the famous Mississippi Pot Roast. This recipe is made with venison and in the slow cooker. It is pan seared to lock in the flavor, then placed in your slow cooker. Made with less than 10 ingredients. This roast is so buttery and tangy in flavor, tender and fall apart delicious.
Heat a large skillet on medium-high heat with cooking oil, you just need enough to coat the bottom of the skillet.
Sear the outside of the roast until golden brown all over.
Add the venison roast directly into the slow cooker.
Add the ranch packet and onion soup mix on top of the roast.
Cut up the butter into tabs.
Add the butter, peppers, and pepper juice on top of the roast.
Cover (add the lid to the slow cooker) and cook on LOW for 8-10 hours or HIGH for 6-7 hours. Do not open the lid while the roast cooks. (When the meat is done, it should fall apart/be able to shred. If it does not, cook the roast longer)
Shred the roast with two forks directly in the slow cooker.
Serve as a roast if desired. It is great as is with a side of your favorite vegetables. Or add the roast, juice, and pepperoncini on top of mashed potatoes. Make sandwiches or tacos with the meat.
Enjoy!
Use in place of Onion Soup Mix Packet, like Lipton.
Ingredients:
Directions: