Ingredients
Scale
- 3–4 lb beef chuck roast
- 1–2 tbsp avocado oil
- 1 large sweet onion, sliced
- 3 cloves garlic, minced
- 1 oz packet ranch dressing mix
- 1 oz packet au jus gravy mix
- 1 cup sliced pepperoncini peppers (or 10 whole) + 1/4 cup juice
- 6 tbsp unsalted butter
- Sourdough rolls or hoagie rolls
- A little oil for toasting the rolls (optional)
- Provolone cheese slices
- Fresh parsley for garnish (optional)
- Chips for serving
Instructions
- Heat avocado oil in a large skillet over medium-high heat and sear the chuck roast on all sides until golden brown (about 3-4 minutes per side). Transfer to a slow cooker.
- Scatter the sliced onions and minced garlic over the roast. Sprinkle the ranch dressing mix and au jus gravy mix evenly on top.
- Add the sliced pepperoncini peppers and pour in 1/4 cup of the juice from the jar. Top with butter, cut into pieces.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours until the meat is fall-apart tender. Shred the beef with two forks and mix with the juices.
- Toast the sourdough or hoagie rolls with a little oil in a pan (optional).
- Pile on the shredded Mississippi pot roast and top with Provolone cheese. Broil for 1-2 minutes until the cheese melts.
- Sprinkle with fresh parsley if desired. Serve with chips or your favorite side dish.
Notes
Use a chuck roast for the best tender results. Searing adds extra flavor! Pepperoncini provides the perfect tangy heat. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 3g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 130mg
Keywords: Mississippi pot roast, pot roast sandwich, slow cooker beef, comfort food