Mississippi Pot Roast & Italian Beef Sandwiches {SlowCooker}

      Okokok, I had enough!  I had to try what "everyone else" was making and causing a fuss over!  I kept avoiding the recipe because of that giant stick of butter perched on top of the roast!!  ICK!  So, I decided to make the recipe using half the butter.   WINNER!!  All the flavors of the pepperoncini's meld into the meat in this recipe  It's a Winner!  The pepperoncini's add a little spicy vinegar kick to the overall flavor too.  I put about 10-12 peppers in mine and you may want to add more or use less.  Most folks seem to like using 4-6.  In any case, make this - you won't regret it.  ~Enjoy! Diane 

Mississippi Pot Roast & Italian Beef 
*a two option dinner

Ingredients: 
3.5 to 5 lb. chuck/pot roast
cooking oil  (such as canola) *can omit if using a non-stick pan
ground black pepper
1 ranch dry mix packet
1 au jus gravy dry mix packet    
1/2 stick butter (1/4 cup)
7-10 pepperoncini peppers
*see serving options below

Directions: 
Season the meat with pepper only. Using a large skillet set to medium-high heat add the oil *you can omit oil if using a non-stick pan, When the oil is hot, add the meat. Brown on all sides. Add the browned meat to a 4-quart or larger slow-cooker. (I use a slow-cooker liner in mine) 
Sprinkle the ranch packet and au jus packet on top of the roast.
Add the 1/2 stick of butter, and peppers on top of the seasonings.

Cover and cook on LOW for 8 hours.
My Slow-Cooker has a Low, Med & High Setting, I place mine on Medium for 8 hours. 
30 minutes before serving, Remove meat and shred or cut into chunks.  Add in 1/4 cup of water stir and let cook 30 minutes more.  

Mississippi Roast Dinner: 
Serve over egg noodles or mashed potatoes.

Italian Beef: 
Serve on fresh hoagie rolls with some more fresh pepperoncini's, grilled onion & sweet peppers and some melted mozzarella cheese on top for a great sandwich!   I do toast my hoagie rolls under the broiler, add the meat & other fixings and then return under broiler to melt the cheese before serving.  I serve my beef sandwiches with a side of extra au jus gravy for dipping.


Recipe Inspired by: The Magical Slow Cooker & NY Times 
Photos by: Diane Baker for Canning and Cooking at Home