Where’s the beef? I’ve got your beef right here and its incredible. If you have never tried Mississippi Pot Roast get out the slow cooker. My Mississippi Pot Roast is tender, flavored with pepperoncini peppers with the juice and Italian dressing mix. You even add butter to the roast in all its glory. The flavors for a recipe so simple is impeccable. It’s sure to go on your meal plan rotation.
My Mississippi Pot Roast
This pot roast is super tender and when shredded I love using this pot roast for sandwiches instead of serving as a main dish meal. So start the recipe by salting and peppering roast then browning the roast on both sides. Place roast in 6-quart slow cooker and add in dressing mix, pepperoncini’s and salted butter. Cover and cook on low for 8 hours or 5 hours on high. I have found the beef is more tender when cooked slower rather than high temperature.
My Mississippi Pot Roast
Shred beef and add in pepperoncini with a bit of juice to keep meat moist. Toast French rolls and top with shredded beef and more juice. Wait for it…WOW! You can add cheese or other toppings of your choice, if desired. I think the sandwiches are incredible just dipping in juice served on the side. The meat is slightly spicy but well seasoned.
My Mississippi Pot Roast
I like to cook up a batch and freeze in portions for sandwiches if not eaten in 3 days. Also, the meat freezes well and reheats easily. Nothing is like a great sandwich and one that gets better with every bite. I’d say it’s time to get your slow cooker out and grab a chuck roast on your next grocery excursion. Have a great weekend and Happy New Year.
My Mississippi Pot Roast
My Mississippi Pot Roast
1 – 2 to 2.25-pound boneless beef chuck roast
1 1/4 t. kosher salt
1 t. freshly ground black pepper
2 T. vegetable or canola oil
1 envelope zesty Italian salad dressing and seasoning mix
8 oz. jarred pepperoncini peppers with juice
1/4 cup (4 T.) salted butter, softened
4 to 6 French Rolls
Pat roast dry with paper towels and sprinkle entire roast with salt and pepper.
Heat oil in a large skillet over medium-high heat. Add in roast and cook 2 to 3 minutes per side until browned.
Place roast in a 6-quart slow cooker and sprinkle dressing mix over roast. Pour in pepperoncini’s with juice over roast. Top with softened butter.
Cover and cook for 8 hours on Low or 5 hours on High.
Remove roast and peppers from slow cooker with slotted spoon to platter. Shred beef and peppers and add juice as desired.
Toast French rolls under broiler and top with shredded beef and serve with juice for dipping, if desired.
Makes 4 to 6 servings.
Recipe adapted from https://www.southernliving.com
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