Slow Cooker Mississippi Roast
Cook time: 4 hours
Pulled beef that you can eat with anything like tacos or salads or cauliflower rice or just eat it out of the pressure cooker if you're a degenerate like me
Ingredients
- 0.5 cup beef broth
- 1 large onion, finely chopped
- 1 packet ranch seasoning
- 4 lb boneless beef chuck roast
- 1 cup pepperoncini
- 4 tbsp butter
Instructions
- Combine beef broth, Ranch seasoning, and onion in the bowl of a slow cooker and mix until combined. Add beef chuck roast and season with salt and pepper, then add pepperoncini and butter.
- Cover and cook on high heat setting for 4 hours or on low for 6 to 8 hours.
- Remove meat from slow cooker and transfer to a large bowl. Shred meat with two forks and toss beef with juices from the slow cooker.
- Serve warm on toast