SLOW-COOKER MISSISSIPPI ROAST SANDWICHES

Slow-Cooker Mississippi Roast Sandwiches image

Just a few flavorful ingredients turn this simple slow-cooker pot roast into a memorable sandwich filling.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h20m

Yield 8

Number Of Ingredients 10

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:

Season both sides of chuck roast with salt and pepper. Sprinkle both sides with flour.
In 12-inch skillet, heat oil over medium-high heat. Add chuck roast; cook about 5 minutes on each side or until brown.
In small bowl, beat broth and ranch dressing mix with whisk.
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.
Shred beef with two forks and, using slotted spoon, divide among buns. Serve immediately.

Nutrition Facts : Calories 340, Carbohydrate 5 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 1 g, TransFat 1 g