A flavorful Mississippi pot roast cooked in a crockpot with smoky flavors from the chuck roast, enriched with a variety of vegetables and ranch seasoning.
1: Season and smoke the chuck roast or chuck tender for 3 hours until the internal temperature reaches 165 degrees.
2: In the crockpot, add a tablespoon of olive oil and the smoked chuck roast.
3: Add white onions, carrots, potatoes, and celery to the crockpot.
4: Mix in 1/4 cup of ranch seasoning and 1 1/2 cups of chicken stock.
5: Add a tablespoon of salt, pepper, garlic, half a stick of butter, and 1 tablespoon of Worcestershire sauce.
6: Add 6 banana peppers and some juice from the jar.
7: Cook on high heat for 5 hours or until the meat can be shredded and the veggies are soft.
8: Shred the roast and serve everything over rice or egg noodles.
