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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

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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Find it online: https://isabellavance.com/mississippi-pot-roast-texas-toast-recipe/