Slow Cooker Mississippi Roast Sandwiches Recipes
SLOW-COOKER MISSISSIPPI ROAST SANDWICHES
Just a few flavorful ingredients turn this simple slow-cooker pot roast into a memorable sandwich filling.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h20m
Yield 8
Number Of Ingredients 10
Steps:
- Season both sides of chuck roast with salt and pepper. Sprinkle both sides with flour.
- In 12-inch skillet, heat oil over medium-high heat. Add chuck roast; cook about 5 minutes on each side or until brown.
- In small bowl, beat broth and ranch dressing mix with whisk.
- Spray 5-quart slow cooker with cooking spray. Place chuck roast in slow cooker; pour ranch mixture over top. Add butter and pepperoncini. Cover; cook on High heat setting 4 hours or Low heat setting 8 hours or until beef is tender.
- Shred beef with two forks and, using slotted spoon, divide among buns. Serve immediately.
Nutrition Facts : Calories 340, Carbohydrate 5 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 1 g, TransFat 1 g
MISSISSIPPI ROAST - SLOW COOKER PEPPERONCINI POT ROAST
Slow cooker roast recipe, also called Pepperoncini Roast. Serve with egg noodles or mashed.
Provided by Pokerman11
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 8h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place roast in a slow cooker. Form a pocket in the top of roast and place butter, pepperoncini peppers, ranch dressing mix, and au jus mix in the pocket.
- Cook on Low for 8 hours.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 5.8 g, Cholesterol 151.2 mg, Fat 39.3 g, Fiber 0.2 g, Protein 36.5 g, SaturatedFat 17.3 g, Sodium 1479.1 mg
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- Season the roast with pepper (no need to salt it as there will be plenty of salt in the seasoning packets already). Heat a large skillet over medium-high heat, then add the oil. Brown the roast on all sides in the hot oil, then transfer to a large slow cooker. This step can be skipped, if you don't have time.
- Dump the packets of Italian seasoning and au jus gravy mix, along with the pepperoncini peppers, 1/2 cup of their juice, and the butter, right on top of the roast. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the beef shreds easily with a fork.
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