Slow Cooker Mississippi Pot Roast

Slow Cooker Mississippi Pot Roast
Ingredients: 
3 to 5 pound beef chuck roast 
6 ounces pepperoncini peppers and juice 
1/2 cup butter 
1 pack au jus gravy mix 
1 pack dry ranch seasoning mix 
Salt and pepper 

Assembly Instructions: 
1.) Place the chuck roast in a large resealable freezer bag. Add the pepperoncini peppers, butter, gravy mix, ranch seasoning, salt, and pepper to the bag. 
2.) Remove excess air from the bag, seal it, and place the roast in the freezer until you’re ready to start cooking. 

Cooking instructions: 
Place the roast in the refrigerator to thaw overnight.
Transfer the contents of the bag to the bowl of the slow cooker. 
Set to cook on low for 8 hours or cook in the instant pot. 
Add bag contents to the instant pot. Lock the lid and seal. 
Cook on high pressure for 60 minutes and then do a natural release for 15 minutes, then a quick release. 
Shred the meat before serving. 

Shredded Beef Nachos 
Ingredients: 
2 pounds boneless beef chuck roast
4 tablespoons taco seasoning 
1 cup salsa 
1/2 cup beef broth 
Assembly Instructions: 
Place the chuck roast in a large resealable freezer bag and rub both sides with taco seasoning. 
Add the salsa and beef broth to the bag.
Squeeze the bag to mix up the ingredients, then remove excess air from the bag, and seal it.
Place the nacho beef ingredients in the freezer until you’re ready to cook your meat.
Cooking instructions: 
Transfer the beef ingredients to the refrigerator to thaw overnight. 
To prepare the beef in the Instant Pot, place the contents of the bag in the pot. 
Put the lid on the pressure cooker and seal the vent, then set to cook on high pressure for 30 minutes. 
Allow the pot to naturally release for 10 minutes, then do a quick release to remove excess pressure.
To prepare the beef in the slow cooker:
Place the contents of the bag in the bowl of the Crockpot. 
Set to cook on low for 7 to 8 hours or high for 4 to 5 hours. 
When the meat is cooked through, remove it from the appliance and shred it. 
Serve over the top of tortilla chips and top with cheese and other toppings. 
Place in the oven at 375° or 400° until the cheese is melted. 
Slow Cooker Shredded Beef Recipe Ideas :
This flavorful shredded beef is perfect for making nachos! But there are so many other ways you can use your Mexican roast. Try these recipe ideas as you’re making your meal plan to create a variety of different dinners with one main course. Tacos. In addition to using your shredded beef for nachos, you can also make tacos. After shredding the beef, fill hard or soft taco shells with the meat and add your favorite toppings. Quesadillas. Use your shredded beef to make a batch of cheese quesadillas for lunch or dinner. Spread the shredded meat over one side of a flour tortilla and top the meat with cheese, then add a second tortilla on top. Grill both sides of the tortillas to create a crispy, cheesy beef quesadilla. Burritos. Grab some flour tortillas to create a batch of burritos for dinner using your shredded beef. Spread the beef along the center of the tortilla, then add some cheese and beans. Roll it up and enjoy! beef roast in slow cooker What to Serve with Shredded Beef Nachos? Our favorite part about making nachos for dinner is that you can customize each dish! With the help of a few delicious toppings, everyone in your family can create their own nachos to enjoy. Try serving your shredded Mexican beef with some of these toppings so everyone in your family has something the love to top their nachos. Diced tomatoes Chopped bell peppers Jalapeño slices or pickled jalapeños Diced avocado Chopped onion Black olives Diced dill pickles Sliced banana peppers Black beans Refried beans Sour cream Salsa Fresh cilantro Pico de gallo Guacamole tray of nachos with beef, chopped vegetables, and cheese that is not yet melted How Do You Store Shredded Beef Nachos? To keep your nachos from getting soggy, it’s best to store all your nacho ingredients separately until you’re ready to serve them. Leftover beef can be placed in an airtight container and kept in the refrigerator or freezer. When stored in the refrigerator, it will stay good for up to four days. And if you store the meat in the freezer after it’s been cooked, it will be good for up to three months. To reheat your leftover beef, cook it in the microwave in 30 second intervals or in a 350 degree oven for around 10 minutes. How Do You Keep Nachos from Getting Soggy? There’s nothing worse than biting into soggy nachos! Luckily, it’s easy to keep your nachos crispy if you take one simple step while you’re preparing them – bake the nachos in the oven. To get nice and crispy nachos every time, spread the tortilla chips in an even layer on a baking sheet. Add your meat and cheese to the top of the chips and place them in the oven at 400 degrees for around 10 minutes. Or heat the nachos under the broiler for three to five minutes. After the cheese is melted, remove the nachos from the oven and add the rest of your toppings. Eat immediately.tortilla chips topped with melted cheese, shredded beef, tomatoes, and green onions tortilla chips topped with melted cheese, shredded beef, tomatoes, and green onions Print Shredded Beef Nachos Prep Time 5 mins Course: Appetizer, Lunch, Main Course Servings: 8 Ingredients 2 lbs. boneless beef chuck roast 4 Tbsp. taco seasoning 1 cup salsa 1/2 cup beef broth For day of serving: tortilla chips shredded cheese choice of nacho fixings see Notes Instructions Assembly Instructions: Place the chuck roast in a large resealable freezer bag and rub both sides with the taco seasoning. Add the salsa and beef broth to the bag. Squeeze the bag to mix up the ingredients, then remove excess air, seal, and freeze. Instant Pot Cooking Instructions: Thaw. Place the contents of the bag in the pot. Put the lid on the pressure cooker and seal the vent, then set to cook on high pressure for 30 minutes. Allow the pot to naturally release for 10 minutes, then do a quick release to remove excess pressure. When the meat is cooked through, remove and shred. Serve over the top of tortilla chips and top with cheese and other toppings. Bake in the oven on a baking sheet to melt the cheese. Slow Cooker Instructions: Thaw. Place the contents of the bag in the bowl of the Crockpot. Cook on low for 7 to 8 hours or high for 4 to 5 hours. Remove the meat and shred. Serve over the top of tortilla chips and top with cheese and other toppings. Bake to melt the cheese. Recipe Notes Nacho Topping suggestions: shredded cheese (Tex Mex blend, cheddar, or jalapeño jack) diced tomatoes diced green or purple onions diced red pepper sliced black olives sliced jalapeños or pickled jalapeños diced pickled sliced banana peppers salsa, sour cream, and/or guacamole for serving

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