UPDATE: I am sharing another old CrockTober Favorite today, as this is what my family is having for dinner tonight. It is also known as “Mississippi Pot Roast”, but whatever name you call it…it is sure to be a WINNER! The leftovers are great for French Dip Sandwiches or sliders. Be sure and save this recipe….

Welcome back for a SIMPLE Sunday Dinner recipe for your Crockpot! We first enjoyed this recipe at the home of our friends, Amy and Johnny, and it quickly became our FAVORITE way to enjoy a roast! It goes by a few different names, but I like to stick with calling it…

Honeymoon Roast

Ingredients

3 lb chuck roast
freshly ground black pepper
1 sweet onion
1 cup hot water
1 packet Ranch dressing mix
1 packet Au jus mix
5-6 whole Pepperoncini peppers
1 stick butter

Instructions

Rinse and pat roast dry with paper towels.
In a non-stick skillet, sear roast on all sides, season with freshly ground black pepper, if desired, while roast sears. This steps is not necessary if you are in a hurry, but does add to taste of the dish. If in a hurry, place uncooked roast in Crockpot and proceed…
Pour one cup hot water into Crockpot and add peppers to outer edges of dish.
Peel outer layer of onion and leave whole; place in Crockpot and set Roast on top of onion.
Sprinkle packets of Ranch dressing and Au jus over the roast.
Add stick of butter to top of roast.
Place lid on Crockpot and cook on LOW for 7-8 hours or until done.

Recipe Notes

This is a great recipe to prepare for those special Sunday Family Dinners. If you have a Crockpot that has an auto “Hold” or “WARM” function, you can place ingredients into Crockpot late Saturday evening, then let it cook throughout the night. Let the roast sit on WARM until you are ready to serve at your Sunday lunch.

We like to take the leftovers and serve as French Dip sandwiches later in the week, or I will freeze for use later in the month.

Enjoy!