Mississippi Pot Roast Texas Toast Recipe

ByIsabella Vance
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Introduction

Mississippi Pot Roast Texas Toast is a comforting, flavorful twist on the classic pot roast. Tender, slow-cooked beef seasoned with ranch and onion soup mixes is served atop crispy garlic Texas toast with melted mozzarella. It’s an easy meal that brings big taste to the table.

The image shows several open-faced sandwiches arranged in a row on brown parchment paper on a dark baking tray. Each sandwich has a thick base layer of toasted golden-brown bread with a slightly crunchy texture. On top of the bread, there is a generous layer of shredded dark brown meat that looks tender and juicy. The meat is covered with melted white cheese that drapes smoothly with some slight stretch marks and is sprinkled with green herbs on top. Around the sandwiches, small yellow peppers add bright pops of color. The whole scene is set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 Tablespoons oil (olive oil or vegetable oil)
  • 2-3 pounds chuck roast (it’s okay if a little smaller or larger)
  • Salt and pepper, to taste
  • 1 ounce packet ranch seasoning mix
  • 1 ounce packet dry onion soup mix (or au jus gravy mix)
  • 1/2 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

  1. Step 1: Heat a large skillet on high. Add 2 tablespoons of oil to the hot skillet. It should be very hot to quickly brown or “sear” the beef. This step can also be done in a slow cooker if it has a sear or sauté function.
  2. Step 2: Pat both sides of the chuck roast dry with a paper towel. Season generously with salt and pepper. Once the skillet is hot, add the roast and sear for 2-3 minutes on each side. Then turn off the heat.
  3. Step 3: Transfer the seared roast to the slow cooker. Sprinkle the ranch seasoning mix and dry onion soup mix over the roast. Top with the butter and place the pepperoncini peppers on and around the meat.
  4. Step 4: Cover and cook on low for 8-10 hours. Avoid opening the lid during cooking to maintain tender meat. Cooking on high is not recommended as it yields less tender results.
  5. Step 5: After cooking, shred the meat with two forks, discarding any large fatty pieces.
  6. Step 6: Preheat the oven to 425°F (220°C). Arrange the frozen garlic Texas Toast slices on a parchment-lined baking sheet and bake for 4 minutes. Flip and bake for another 4 minutes to create a crispy base.
  7. Step 7: Remove the toast from the oven. Using a spoon, create a small indent in the center of each slice of toast.
  8. Step 8: Spoon shredded roast onto each slice and top with shredded mozzarella cheese. Return the tray to the oven and bake until the cheese melts, about 2-3 minutes.
  9. Step 9: Optionally, sprinkle dried parsley flakes over the top for garnish before serving.

Tips & Variations

  • For extra richness, use salted butter in the recipe.
  • If you prefer a spicier dish, add a few dashes of hot sauce or use spicy pepperoncini peppers.
  • Substitute mozzarella with provolone or cheddar cheese for different flavor profiles.
  • Leftover pot roast can be used for sandwiches or mixed into pasta for another meal.

Storage

Store leftover pot roast and Texas toast separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the beef gently in a microwave or on the stove with a splash of broth or water to keep it moist. Reheat the toast in the oven or toaster oven to retain its crispiness.

How to Serve

The image shows an open sandwich on toasted bread placed on a dark baking tray with brown parchment paper. The sandwich has three layers: the bottom layer is a golden toasted slice of bread, the middle layer is a generous pile of shredded, dark brown slow-cooked meat, and the top layer is melted white cheese sprinkled with small green herbs. In the background, there are more of the same sandwiches on the tray and a few small yellow peppers scattered around. A metal spatula is lifting the main sandwich. The scene is set on a white marbled surface with a small part of a white bowl visible at the edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can cook the pot roast in a heavy oven-safe pot or Dutch oven at 325°F (165°C) covered for about 3-4 hours until tender. Adjust cooking time as needed and maintain moisture by adding a little broth.

What can I use if I don’t have ranch seasoning mix?

You can create a homemade blend with dried parsley, garlic powder, onion powder, dill, salt, and pepper as a substitute for ranch seasoning. This will help replicate the classic flavor.

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Mississippi Pot Roast Texas Toast Recipe

★★★★★

4.9 from 143 reviews
  • Author: Isabella
  • Total Time: 8 hours 15 minutes to 10 hours 15 minutes
  • Yield: 8 servings 1x
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Description

This Mississippi Pot Roast Texas Toast recipe combines tender, slow-cooked chuck roast bursting with rich flavors of ranch seasoning, onion soup mix, butter, and tangy pepperoncini peppers, served atop crispy garlic Texas Toast and melted mozzarella cheese. Perfect for a comforting and hearty meal, the roast is slow-cooked to tender perfection and then shredded to create a delicious topping for crunchy, cheesy bread.

Ingredients

Scale

For the Pot Roast

  • 2 Tablespoons oil (olive oil or vegetable oil)
  • 2–3 pounds chuck roast (can be slightly smaller or larger)
  • Salt and pepper, to taste
  • 1 ounce packet ranch seasoning mix
  • 1 ounce packet dry onion soup mix (or au jus gravy mix)
  • 1/2 cup (1 stick) butter (salted or unsalted)
  • 8 pepperoncini peppers

For the Texas Toast

  • 8 slices frozen garlic Texas Toast
  • 1/2 cup shredded mozzarella cheese (adjust to preference)
  • 1 teaspoon dried parsley flakes (optional, for garnish)

Instructions

  1. Sear the beef: Heat a large skillet on high and add 2 tablespoons of oil. Once the oil is hot and almost smoking, pat the chuck roast dry with paper towels and season both sides with salt and pepper. Place the roast in the skillet and sear each side for 2-3 minutes to develop a flavorful crust. Turn off the heat after searing.
  2. Transfer to slow cooker: Move the seared roast to the slow cooker. Sprinkle the ranch seasoning mix and dry onion soup mix evenly over the roast. Top with the stick of butter and arrange the pepperoncini peppers on and around the meat.
  3. Slow cook the roast: Cover the slow cooker with its lid and cook on low heat for 8-10 hours without opening the lid. Avoid cooking on high heat to ensure tender, juicy meat.
  4. Shred the meat: After cooking, use two forks to shred the roast into bite-sized pieces, discarding any large fatty chunks.
  5. Prepare Texas Toast: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, place the frozen garlic Texas Toast slices on it, and bake for 4 minutes. Flip the slices and bake an additional 4 minutes until crispy.
  6. Add roast and cheese to toast: Remove the toast from the oven and use a spoon to create a small indent in the center of each slice. Spoon shredded roast onto each piece, then top with shredded mozzarella cheese.
  7. Melt cheese: Return the topped Texas Toast to the oven and bake for 2-3 minutes, until the mozzarella cheese is melted and bubbly.
  8. Garnish and serve: Optionally, sprinkle dried parsley flakes on top for a touch of color and extra flavor. Serve immediately and enjoy your hearty Mississippi Pot Roast Texas Toast!

Notes

  • Using a stick of butter adds richness but can be adjusted to preference or substituted with olive oil for a lighter version.
  • Don’t open the slow cooker during cooking to maintain moisture and tenderness in the meat.
  • Peperoncini peppers add a mild tang and subtle heat; you can adjust the number used based on spice tolerance.
  • If your slow cooker has a sear or sauté option, you can sear the roast directly in it to save a dirty pan.
  • The mozzarella cheese quantity is flexible depending on how cheesy you want your toast.
  • Prep Time: 15 minutes
  • Cook Time: 8-10 hours
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Keywords: Mississippi Pot Roast, Texas Toast, Slow Cooker Roast, Garlic Toast, Comfort Food, Beef Roast Recipe, Easy Dinner

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