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Prep Time:
10 mins
Cook Time:
8 hrs
Total Time:
8 hrs 10 mins
Servings:
8
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Beef
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2 teaspoons vegetable oil
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4 to 5 pounds boneless beef chuck roast
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1/2 cup pepperoncini brine
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1/4 cup water
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1 (1 ounce) packet ranch dressing mix, such as Hidden Valley®
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1 (1 ounce) packet powdered au jus gravy mix, such as McCormick®
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1/2 cup unsalted butter, cut into slices
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6 pepperoncini peppers, or to taste
Sandwiches
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8 sandwich rolls
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16 slices provolone cheese, or more to taste
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processed cheese sauce, such as Kraft® Cheese Whiz, as needed (optional)
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2 cups sliced pickled peppers (1/4 cup per sandwich), or to taste
Directions
Optional: to brown beef, heat oil in a skillet, Dutch oven, or multi-functional cooker over high heat, and sear both sides of beef until well browned, about 3 minutes per side. Remove meat to a large slow cooker. Add pepperoncini brine to the skillet, and stir to loosen any browned bits; pour into the slow cooker.
If you skipped the browning step, now add meat and pepperoncini brine to the slow cooker. Drizzle water over meat. Sprinkle ranch dressing evenly over the top, then sprinkle au jus gravy mix evenly over. Top with butter slices and peppers.
Slow cook on Low until the meat is very tender and can easily be pulled apart, 8 to 10 hours. At this point, you can use the beef for sandwiches, or for anything you like.
Remove beef from the slow cooker, and shred the meat using two forks.
For sandwiches, preheat the oven to 400 degrees F (200 degrees C). Slice sandwich roll open, cover the open face with provolone cheese slices, and place on a baking sheet.
Bake in the preheated oven until the edges start to brown, about 7 minutes.
Top roll with hot, juicy shredded Mississippi pot roast. Garnish with Cheez Whiz and pickled peppers and serve.
John Mitzewich
I Made It
Nutrition Facts (per serving)
991
Calories
61g
Fat
39g
Carbs
73g
Protein
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Nutrition Facts
Servings Per Recipe
8
Calories
991
% Daily Value *
Total Fat
61g
78%
Saturated Fat
27g
137%
Cholesterol
258mg
86%
Sodium
1958mg
85%
Total Carbohydrate
39g
14%
Dietary Fiber
4g
13%
Total Sugars
5g
Protein
73g
147%
Vitamin C
11mg
12%
Calcium
366mg
28%
Iron
8mg
43%
Potassium
992mg
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
