Slow Cooker Mississippi Pot Roast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 3-4 lb beef chuck roast
1/2 cup butter (1 stick)
1 (1 oz) packet dry onion soup mix
1 (1 oz) packet of ranch seasoning
1/2 (16 oz) jar deli-sliced peperoncinis
6 hoagie rolls (optional)
6 slices provolone cheese (optional)
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Directions: |
Directions:1. Place the roast into your slow cooker and evenly sprinkle both seasoning packets over top. Top with the butter and peperoncinis (about half of the jar plus 3-4 tbsp of the juice).
2. Cover and cook on LOW for approximately 8 hours or until the beef easily shreds with a fork.
3. Use a couple of forks to shred the beef and seperate and remove any excess fat.
4. (Optional)If you're making sandwiches, preheat your oven to 400 degrees and place your hoagie rolls onto a large baking sheet and fill with the shredded beef. Top each one with a slice of provolone cheese and bake for about 2 minutes or until the cheese is melted and the bread is toasty. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:10 |
Personal
Notes: |
Personal
Notes: We love topping our sandwiches with horseradish sauce! The recipe originator recommends this over riced cauliflower if watching carbs.
https://www.instrupix.com/easy-mississippi-pot-roast-sandwiches/
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