Description
Tender and flavorful Mississippi Roast slow-cooked to perfection, then served warm on crusty bread with optional provolone cheese for a delicious sandwich experience. This hearty beef dish is seasoned with ranch and au jus seasoning mixes, combined with pepperoncini peppers for a slight tangy kick.
Ingredients
Beef and Seasonings
- 1 (4 pound) beef chuck roast
- 1 packet ranch dressing mix
- 1 packet dry au jus mix
Additional Ingredients
- ¼ cup butter
- 1 jar pepperoncini peppers (mild or hot)
- Crusty loaf of bread or rolls
- Provolone cheese (optional)
Instructions
- Place roast in slow cooker: Put the 4-pound beef chuck roast into the base of your slow cooker, ensuring it sits flat for even cooking.
- Season the roast: Sprinkle the ranch dressing mix and dry au jus mix evenly over the surface of the roast and gently rub the seasoning into the meat to coat well.
- Add pepperoncini peppers: Pour the entire jar of pepperoncini peppers, including the juice, over the seasoned roast to infuse it with tang and heat.
- Cook on low: Cover the slow cooker with the lid and cook on low heat for 6-8 hours until the roast is extremely tender and easily shreddable.
- Shred the meat: Using two forks, carefully shred the beef while it remains in the slow cooker, mixing it with the cooking juices to keep it moist and flavorful.
- Prepare the bread: Cut the crusty loaf into sandwich-sized sections and slice each piece open, ready for assembling.
- Assemble sandwiches: Optionally layer provolone cheese inside the bread, then pile on the shredded beef topped with some of the juices, and close the sandwiches to serve warm.
Notes
- For extra flavor, melt the butter over the roast before adding seasoning mixes.
- Use the cooking liquid as a dipping jus for the sandwiches.
- You can adjust the heat level by choosing mild or hot pepperoncini peppers.
- Leftover roast can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with pickles or coleslaw for a complete meal.
