Mouthwatering Slow Cooker Mississippi Pot Roast: A Flavorful Delight!
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.
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.
