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Mississippi Pot Roast Texas Toast is a seasoned, tender roast with so much flavor, served on crispy Texas toast that’s topped with cheese. A FILLING WEEKNIGHT DINNER RECIPE Over the years, I’ve turned the classic Mississippi Pot Roast recipe into various different dishes (using chicken and pork) so I figured it could work as an type of open faced sandwich with garlic Texas toast.) My family really ended up loving these flavors together and it couldn’t be easier to make. Throw the roast in before work then come home and pop the Texas Toast in the oven and you’re ready to go! FREQUENTLY ASKED QUESTIONS:  What side dishes go best with Mississippi Pot Roast Texas Toast? I suggest going for something green like some steamed veggies or a salad. But, you can use any side dish that you would enjoy with any time of Mississippi Pot Roast. Bacon Garlic Green Beans and if you’re okay with some more carbs, some Mashed Potatoes would be another great addition to that roast meat. What else could I add? To the bottom of the Slow Cooker, before you add the roast, you could add some diced potatoes and carrots if you’d like to bulk it up a bit. They could be your side dish to enjoy with these loaded toast slices too. Can I cook the roast on high? I wouldn’t recommend it. The meat comes out so tender when cooking it low and slow in the Crock Pot. If you cooked on high, you’d cook it too quickly and end up with a tough cut of meat that does not shred nicely. Also, be sure to keep the lid on while cooking. Don’t keep lifting it to check on the meat. That will give you tough meat too. Can I make the pot roast ahead of time? Definitely! You can make the pot roast a day or 2 before you want to serve it with the Texas toast.  How spicy is the pot roast? The pepperocinis add a bit of heat and can be omitted if desired, but keep in mind that the heat is very mild. Can I use something other than Texas Toast? Yes, you can use sourdough, ciabatta, or French bread. Choose something that won’t go soggy. What’s the best way to store leftovers? You can keep this in the fridge for up to 5 days. You can freeze this roast in an airtight container for up to 3 months. I will freeze this as separate dinner portions.  INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) olive oil– or you can use vegetable oil or some avocado oil. chuck roast– it’s ok if your roast is a little smaller or larger. The exact weight doesn’t make or break this recipe. It just needs to be somewhere around 2-3 pounds. If you’re out of chuck roast, or need an alternative, personally, I think rump or round roasts would also work because this is being cooked in a Slow Cooker and those are tougher cuts that get tender with a longer cooking time. salt and pepper ranch seasoning mix–  This gives the beef so much flavor with all of the seasonings. If worried about sodium levels or other ingredients, you can make some Homemade Ranch Seasoning instead of using the ready made packages. dry onion soup mix– This gives the roast a deep, rich flavor. You can also swap for au jus seasoned mix. You can use a ready make packet, or use some of your Homemade Onion Soup Mix. If you don’t have that or want an alternative, you can use some au jus gravy mix. I even have a Homemade Au Jus Gravy Mix you can try. salted butter– you can use unsalted butter if the little sodium used in salted butter is something you’d rather not have. Also, I don’t recommend using margarine in place of the butter since that’s one of the flavor factors in this recipe. pepperoncini peppers– This adds tanginess and brings it all together.  frozen garlic Texas Toast– The frozen Texas toast slices are full of buttery garlic flavor that is a great combo with the pot roast. shredded mozzarella cheese– The melty mozzarella cheese is the finishing touch. dried parsley flakes– this is an optional ingredient used as garnish to add some color to the pilled on pieces of Texas toas. HOW TO MAKE MISSISSIPPI POT ROAST TEXAS TOAST: Heat a large skillet on high. Add 2 Tablespoons of olive 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 the 2-3 pound chuck roast dry with a paper towel. Season with salt and pepper. Once the skillet is hot, add the roast. Use tongs to flip the meat and sear the other side for another 2-3 minutes. Transfer the roast to the slow cooker. Sprinkle 1 packet of ranch dressing mix and 1 packet of dry onion soup mix over the pot roast. Top with 1/2 cup (1 stick) salted butter and place 8 pepperoncini peppers on and around the roast. Cover and cook on low for 8-10 hours. DO NOT open the lid during cooking, as this can result in tough meat. After cooking, use two forks to shred the meat, discarding any large fatty pieces. Preheat the oven to 425°F. Place the 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 cheese, and return to the oven until the cheese is melted. This will take 2-3 minutes.  Top with dried parsley. CRAVING MORE RECIPES?  Texas Toast Pizzas Texas Toast French Dips Texas Toast Sloppy Joes Texas Toast Meatball Subs Cheeseburger Texas Toast Buffalo Chicken Texas Toast Crock Pot Beef Manhattan Mississippi Pot Roast Sliders Print Mississippi Pot Roast Texas Toast Everything you love about the tender Mississippi Pot Roast piled high on buttery Texas Toast. Course Dinner, Main CourseCuisine American Prep Time 10 minutes minutesCook Time 8 hours hours 15 minutes minutesTotal Time 8 hours hours 25 minutes minutes Servings 8 Calories 521kcal Author Brandie Skibinski Ingredients2 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 taste1 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 peppers8 slices frozen garlic Texas Toast½ cup shredded mozzarella cheese (can use more, to preference)1 teaspoon dried parsley flakes (optional, for garnish) InstructionsHeat 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. 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. 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. After cooking, use two forks to shred the meat, discarding any large fatty pieces. 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. Optional: Top with dried parsley flakes. 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 NutritionCalories: 521kcal | Carbohydrates: 22g | Protein: 27g | Fat: 37g | Sodium: 988mg | Fiber: 2g | Sugar: 2g

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