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Close up looking at Mississippi Pot Roast Texas Toast slices.
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Mississippi Pot Roast Texas Toast

Everything you love about the tender Mississippi Pot Roast piled high on buttery Texas Toast.
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 25 minutes
Servings 8
Calories 521kcal
Author Brandie Skibinski

Ingredients

  • 2 Tablespoons oil (olive oil or vegetable oil)
  • 2-3 pounds chuck roast (it’s ok if a little smaller or larger)
  • salt and pepper, to taste
  • 1 ounce packet ranch seasoning mix (see my notes below)
  • 1 ounce packet dry onion soup mix (or au jus gravy mix)
  • ½ cup (1 stick) butter (salted or unsalted)
  • 8 pepperoncini peppers
  • 8 slices frozen garlic Texas Toast
  • ½ cup shredded mozzarella cheese (can use more, to preference)
  • 1 teaspoon dried parsley flakes (optional, for garnish)

Instructions

  • Heat a large skillet on high. Add 2 Tablespoons oil to the hot skillet. It should be really hot to quickly brown or "sear" the beef. This can also be done in your slow cooker if it has a sear or sauté option.
  • Pat both sides of a 2-3 pounds chuck roast dry with a paper towel. Season with salt and pepper, to taste. Once the skillet is hot, add the roast. Use tongs to flip the meat and sear the other side for another 2-3 minutes. Turn off heat.
    A roast being seared in a skillet.
  • Transfer the roast to the slow cooker. Sprinkle 1 ounce packet ranch seasoning mix and 1 ounce packet dry onion soup mix over the pot roast. Top with 1/2 cup (1 stick) butter and place 8 pepperoncini peppers on and around the roast.
    Roast with pepperonicinis, butter, and seasonings in a Slow Cooker.
  • Cover and cook on low for 8-10 hours. DO NOT open the lid during cooking, as this can result in tough meat.
    I don't recommend cooking on high as the meat won't come out quite as tender.
    Cooked pot roast in a Slow Cooker.
  • After cooking, use two forks to shred the meat, discarding any large fatty pieces.
    Two forks, shredding meat in a Slow Cooker.
  • Preheat the oven to 425°F. Place 8 slices frozen garlic Texas Toast on a parchment paper-lined baking sheet and bake for 4 minutes. Flip the toast and cook for an additional 4 minutes. This will create a crispy base.
  • Remove from the oven. Take a spoon and make a small indent into the center of each toast slice.
  • Top each slice of toast with some shredded roast and shredded mozzarella cheese, and return to the oven until the cheese is melted. This will take 2-3 minutes.
    Melted cheese on top of shredded meat on Texas toast.
  • Optional: Top with dried parsley flakes.
    A spatula placing Mississippi Pot Roast and melted cheese on some Texas toast.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • If you don't have time to brown the pot roast, you can skip that step. It adds great color and flavor but this will still turn out well. 
  • If you are concerned about saltiness, I would recommend going with salt free seasoning packets or make them homemade so you can control the salt in the recipe. 
    Homemade Ranch Seasoning Mix and 
    Homemade Onion Soup Mix

Nutrition

Calories: 521kcal | Carbohydrates: 22g | Protein: 27g | Fat: 37g | Sodium: 988mg | Fiber: 2g | Sugar: 2g
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