Indulge in the irresistible flavors of our Slow Cooker Mississippi Pot Roast recipe. This savory dish combines tender beef chuck roast with a perfect blend of zesty seasonings, resulting in a meal that will leave you craving more. The magic of slow cooking allows the flavors to meld together, creating a melt-in-your-mouth sensation. Get ready to savor the goodness and experience why this recipe has become a household favorite.
In our little family, Slow Cooker Mississippi Pot Roast has become a legend. It all started when my husband took the first bite of this delectable dish. His eyes widened, and a look of pure bliss washed over his face. From that moment on, it became a regular request at our dinner table. This recipe has woven itself into the fabric of our family, with each bite carrying the warmth and love that fills our home. It has become a symbol of togetherness and delicious memories, and we can’t wait to share it with you.
“Why This Slow Cooker Mississippi Pot Roast Stands Out.”
- A perfect blend of zesty flavors: This recipe combines the rich flavors of dry onion soup mix and ranch seasoning to create a tantalizing taste sensation that will keep you coming back for more.
- Tender, melt-in-your-mouth beef: Using a 3-4 lb beef chuck roast ensures tender, succulent meat that effortlessly shreds with a fork.
- Deli-sliced peperoncinis add a tangy kick: The addition of peperoncinis, along with a splash of their juice, infuses the roast with a subtle tanginess that perfectly balances the richness of the beef.
- Versatile serving options: Enjoy the shredded beef on its own or transform it into mouthwatering sandwiches by piling it onto hoagie rolls and topping with melted provolone cheese.
- Effortless preparation: The slow cooker does all the work, allowing you to set it and forget it. It’s a convenient option for busy families or anyone who wants a delicious, low-maintenance meal.
Ingredients:
- 1.4-1.8 kg (3-4 lb) beef chuck roast
- 113 g (1/2 cup) butter (1 stick)
- 1 packet (28 g) dry onion soup mix
- 1 packet (28 g) ranch seasoning
- 236 ml (1/2 jar, about 8 oz) deli-sliced peperoncinis
- 6 hoagie rolls (optional)
- 6 slices provolone cheese (optional)
Directions:
- Place the beef chuck roast into your slow cooker.
- Sprinkle the dry onion soup mix and ranch seasoning evenly over the roast.
- Add the butter and deli-sliced peperoncinis (approximately half the jar) along with 3-4 tablespoons of the juice.
- Cover the slow cooker and cook on LOW for approximately 8 hours or until the beef easily shreds with a fork.
- Using two forks, shred the beef and remove any excess fat.
- If making sandwiches, preheat your oven to 204°C (400°F). Place the hoagie rolls on a large baking sheet, fill them with the shredded beef, and top each with a slice of provolone cheese.
- Bake the sandwiches for about 2 minutes, or until the cheese is melted and the bread is toasty.
Notes:
- Feel free to adjust the amount of peperoncinis and their juice according to your desired level of spiciness.
- This recipe is versatile and can be served in various ways. Apart from sandwiches, you can serve the shredded beef over mashed potatoes, rice, or alongside roasted vegetables.
- For a low-carb option, skip the hoagie rolls and serve the shredded beef over a bed of lettuce or cauliflower rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Mouthwatering Slow Cooker Mississippi Pot Roast: A Flavorful Delight!
Ingredients
- 1.4-1.8 kg 3-4 lb beef chuck roast
- 113 g 1/2 cup butter (1 stick)
- 1 packet 28 g dry onion soup mix
- 1 packet 28 g ranch seasoning
- 236 ml 1/2 jar, about 8 oz deli-sliced peperoncinis
- 6 hoagie rolls optional
- 6 slices provolone cheese optional
Instructions
- Place the beef chuck roast into your slow cooker.
- Sprinkle the dry onion soup mix and ranch seasoning evenly over the roast.
- Add the butter and deli-sliced peperoncinis (approximately half the jar) along with 3-4 tablespoons of the juice.
- Cover the slow cooker and cook on LOW for approximately 8 hours or until the beef easily shreds with a fork.
- Using two forks, shred the beef and remove any excess fat.
- If making sandwiches, preheat your oven to 204°C (400°F). Place the hoagie rolls on a large baking sheet, fill them with the shredded beef, and top each with a slice of provolone cheese.
- Bake the sandwiches for about 2 minutes, or until the cheese is melted and the bread is toasty.
