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Slow-Cooker Mississippi Roast Sandwiches

kept byRandyW
recipe byBetty Crocker
Notes: 

Some reviews:
- Adding a slice of provolone cheese melted on it and toasting the bread with a little butter in a skillet or on a grill makes it devine.sprinkling a little garlic seasoning on the bread before toasting is really good also.
- we use the Zesty Italian Salad Dressing.
- I've made almost-the-same recipe before, and it was good, but it was way too salty. Next time I will not add the salt and use a smaller portion of the ranch dressing mix. Using the Zesty Italian sounds delicious also.

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Ingredients: 

1
boneless beef chuck roast (2.5 lb), trimmed of excess fat

1/2
teaspoon salt

1/2
teaspoon pepper

3
tablespoons Gold Medalâ„¢ all-purpose flour

2
tablespoons vegetable oil

1/2
cup Progressoâ„¢ beef flavored broth (from 32-oz carton)

1
envelope (1 oz) ranch salad dressing & seasoning mix

4
tablespoons butter

1/2
cup sliced pepperoncini peppers (bottled Italian peppers)

8
hoagie buns, toasted if desired


 

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