Description
Delicious slow-cooked chuck roast served on crispy garlic Texas toast, topped with melted mozzarella cheese and optional parsley flakes.
Ingredients
Scale
- 2 tablespoons oil (olive oil or vegetable oil)
- 2–3 pounds chuck roast
- salt and pepper, to taste
- 1 ounce packet ranch seasoning mix
- 1 ounce packet dry onion soup mix
- 1/2 cup (1 stick) butter (salted or unsalted)
- 8 pepperoncini peppers
- 8 slices frozen garlic Texas Toast
- 1/2 cup shredded mozzarella cheese
- 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.
- 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. 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
- It’s okay if the roast is slightly smaller or larger than the recommended 2-3 pounds.
- Can use more mozzarella cheese to preference.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice of toast with shredded roast and cheese
- Calories: 450
- Sugar: 2g
- Sodium: 1250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg