MISSISSIPPI ROAST SANDWICH RECIPES

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HOW TO MAKE 5-INGREDIENT MISSISSIPPI POT ROAST | KITCHN



How to Make 5-Ingredient Mississippi Pot Roast | Kitchn image

This 5-ingredient, shortcut slow cooker recipe is going to completely change how you think about pot roast.

Provided by Meghan Splawn

Categories     Main dish    Dinner    Pot roast    Meat dish

Total Time 29700S

Prep Time 900S

Cook Time 28800S

Yield 8

Number Of Ingredients 6

1 (3 to 4-pound) boneless beef chuck roast
1 (1-ounce) packet ranch salad dressing & seasoning mix
1 (1-ounce) packet au jus gravy mix (or 2 (.6-ounce) packets)
8 tablespoons (1 stick) unsalted butter
1 (12-ounce) jar pepperoncini peppers
Options for serving: mashed potatoes, mashed cauliflower, sandwich rolls and provolone cheese

Steps:

  • Add the chuck roast to a slow cooker. Place a 3- to 4-pound boneless beef chuck roast in a 6-quart or larger slow cooker.
  • Add the seasoning packets. Sprinkle the chuck roast with 1 packet ranch salad dressing and seasoning mix and 1 (1-ounce) packet au jus gravy mix.
  • Add the butter, pepperoncini, and brine. Cut 1 stick butter into cubes and place on top of the roast. Pour 1/2 cup brine from a jar of pepperoncini peppers and pour this over the roast. Add 10 to 12 pepperoncini peppers.
  • Cover and cook on LOW for 8 hours. Cover and cook until the beef is very tender, about 8 hours on the LOW setting, or 5 to 6 hours on the HIGH setting.
  • Use tongs to shred the roast and serve. Shred the roast into bite-sized pieces with tongs. Serve the pot roast over mashed potatoes or pile onto rolls and top with provolone cheese.

Nutrition Facts : SaturatedFatContent 21.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 4.2 g, SugarContent 0.1 g, ServingSize Serves 8, ProteinContent 36.0 g, FatContent 43.5 g, Calories 546 cal, SodiumContent 763.1 mg, FiberContent 0.9 g, CholesterolContent 0 mg

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