Mississippi Pot Roast Sandwiches

Cook: 4 to 8 hr | Yield: 8 sandwiches

Ingredients

• 1 (2 1/2 pound) boneless beef chuck roast, trimmed of excess fat
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1/2 cup beef broth
• 1 (1 ounce) envelope Ranch salad dressing & seasoning mix
• 4 tablespoons butter
• 8 pepperoncini peppers, cut in half
• 8 large buns
• 8 slices cheese of choice (optional)

Instructions

1. Season both sides of chuck roast with salt and pepper. Sprinkle both sides with flour.
2. In a large skillet, heat oil over medium-high heat. Add chuck roast; cook for about 5 minutes on each side or until brown.
3. In small bowl, beat broth and ranch dressing mix with whisk.
4. Spray a 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 for 4 hours or on LOW for 8 hours or until beef is tender.
5. Shred beef with two forks. Using slotted spoon, divide among buns. Add a thin slice of cheese to each sandwich, if desired.
6. Serve immediately.

Attribution

Photo credit: (c) Can Stock Photo / bhofack2