Slow Cooker Mississippi Roast Sandwiches
Just a few flavorful ingredients turn this simple slow-cooker pot roast into a memorable sandwich filling.
Ingredient
- 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
Direction
- 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.
