Venison Mississippi Roast

[Otto]

Adapted from Meateater.

2 to 3 pound whole roast, preferably the "chuck"

1 packet dry ranch dressing mix

1 stick butter

1 beef bullion cube

2 medium onions

1 12 Oz jar peperoncini with juice

Salt and pepper the roast, dust well with flour. Massage into the meat.

Using high smoke neutral oil, sear all sides of the roast so it develops a nice char all over.

Slice onions into thick rings, layer on bottom of crockpot.

Set roast on top of the onions.

Sprinkle dry ranch dressing mix all over the roast. 

Put pats of butter on top of roast.

Pour the whole jar of peperoncini over everything. 

Add bullion cube to side.

Set to low, cook 6 to 8 hours. Meat will pull apart easily with forks when ready.

Serve over mashed potatoes,  noodles,etc

Also delicious slightly drained and served on a roll with BBQ sauce.

 

 

Edited October 13 by Otto