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Slow-Cooker Mississippi Roast Sandwiches
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Prep Time:
20 minutes
Total Time:
4 hours 20 minutes
Elevate slow-cooked pot roast into a mouthwatering sandwich filling with minimal ingredients.
Ingredients:
  • 1 boneless beef chuck roast (2.5 lb), trimmed of excess fat
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 2 tablespoons vegetable oil
  • 1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
  • 1 envelope (1 oz) ranch salad dressing & seasoning mix
  • 4 tablespoons butter
  • 1/2 cup sliced pepperoncini peppers (bottled Italian peppers)
  • 8 hoagie buns, toasted if desired
Instructions:
  • Season both sides of the chuck roast generously with a pinch of salt and pepper, then coat both sides with a light dusting of flour for a perfectly flavorful and tender dish.
  • In a large skillet, warm oil over medium-high heat. Sear chuck roast for about 5 minutes per side until nicely browned.
  • In a small bowl, whisk together the broth and ranch dressing mix until smooth.
  • Prepare the slow cooker by generously spraying it with cooking spray. Then, add the chuck roast to the slow cooker and pour the ranch mixture over the top. Place a knob of butter and pepperoncini on top. Cover the slow cooker and cook on High for 4 hours or Low for 8 hours until the beef is tender.
  • Shred the savory beef with two forks, then generously pile onto buns using a slotted spoon. Enjoy promptly.

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