Slow-Cooker Mississippi Roast Sandwiches

 


Ingredients

  • 1
    boneless beef chuck roast (2.5 lb), trimmed of excess fat
  • 1/2
    teaspoon salt
  • 1/2
    teaspoon pepper
  • 3
    tablespoons Gold Medal™ all-purpose flour
  • 2
    tablespoons vegetable oil
  • 1/2
    cup Progresso™ beef flavored broth (from 32-oz carton)
  • 1
    envelope (1 oz) ranch salad dressing & seasoning mix
  • 4
    tablespoons butter
  • 1/2
    cup sliced pepperoncini peppers (bottled Italian peppers)
  • 8
    hoagie buns, toasted if desired

Steps

1 Season both sides of chuck roast with salt and pepper. Sprinkle both sides with flour.

2 In 12-inch skillet, heat oil over medium-high heat. Add chuck roast; cook about 5 minutes on each side or until brown.

3 In small bowl, beat broth and ranch dressing mix with whisk.

4 Spray 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 heat setting 4 hours or Low heat setting 8 hours or until beef is tender.

5 Shred beef with two forks and, using slotted spoon, divide among buns. Serve immediately.

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