2.5 lb sirloin tip roast from Chris’s

Mississippi pot roast all day in the crock pot.

Salt & pepper, sear it on both sides in some olive oil. Throw in the crock pot and top with:
1 pack Hidden Valley Ranch dry mix
1 pack Lipton Onion Soup mix
1 stick butter (DO NOT use margarine)
8-12 Pepperoncinis (how many depends on how spicy you want it.
Then place 1 lb. baby carrots and 1-1 1/2 lb. baby red potatoes around the sides.
Don't add any liquid, it will render out it's own from the meat and veggies.
Leave it on high for about 6 hours, or until the roast is fork tender like pulled pork.
It makes a GREAT roast, and is easy with very little prep time or mess.
Some baby limas and creamed corn on the side, rolls and butter, and you have a feast fit for a king.

A lot of people say use chuck roast, but I prefer a sirloin tip or rump roast because they don't render out a lot of fat. Chuck roast makes it too greasy IMHO.

That sounds pretty good too.

BTW who downvotes a Mississippi pot roast. Communist!