Move over “Mississippi Pot Roast”, there’s a new girl in town, and boy is she delicious! Just toss a couple of ingredients into the slow cooker, and let the crock do all of the work! Lettuce, tomato, red onion, baby spinach leaves and a quick pesto mayo make this one of the easiest, tastiest pulled beef sandwiches to ever pass your lips!
This. Was one seriously delicious sandwich! And the perfect “Dagwood” on a cold winter’s day when you just want to snuggle under the blankets, but need something hearty that will stick to your ribs!
Though the method is the same, just sear a seasoned pot roast in hot oil over high heat,…
…on all sides and edges until browned, the ingredients are slightly different creating a completely different flavor.
Once seared, place the roast into a slow cooker/crock pot.
Add one packet of dry Ranch Dressing and Dip Mix, and one packet of dry Knorr Pesto Mix.
Then dot the top with lots of real butter. My personal favorite is Minerva Dairy! Best butter there is!
Place the lid on, cook on Low or High, and pop in some movies, or binge-watch your favorite shows!
Once done and butter-tender, ….
…shred right in the pot with 2 forks.
And guess what? You’re almost done!
Just whip up the pesto-mayo in a small bowl and spread the insides of some warmed or toasted buns. Just the tops, or the bottoms, too.
Then place some roma tomato slices and thinly sliced red onion on the top buns.
And some baby spinach leaves on the bottom buns.
Then place a nice big ol’ pile of that awesomely killer, pulled beef on top.
Pour yourself a beverage, because this sandwich is almost ready!
Just place on the top bun….
…and give it a little smash-down….
..and be prepared for that first, big, juicy, tender, flavorful bite!!
Now THAT. Is one SEXY lookin’ sandwich!
So, if you’re a fan pulled beef sandwiches, and enjoy the old-school pot roast recipes, you’re really going to LOVE these updated Easy Slow Cooker Pesto Ranch Pulled Beef Sandwiches!
The best pulled beef sandwich in town! Hope you all enjoy!! And stay warm!
- 2 - 2 1/2 lbs. chuck roast, outer excess fat trimmed
- Season to Taste with: garlic powder, pepper, and seasoned salt such as Goya
- 1 (0.5 oz.) packet dry Knorr Pesto Sauce mix
- 1 Tbl. HV Ranch Dressing and Dip mix
- 4 Tbl. (half of a stick) Minerva Dairy Amish Butter, sliced
- brioche buns, buttered and toasted
- baby spinach leaves
- thinly sliced roma tomatoes
- thinly sliced red onion
- 4 - 6 hamburger, slider, pretzel, or brioche buns
- 4 Tbl. mayo
- 2 Tbl. prepared jarred basil pesto
Season all sides of chuck roast with lots of pepper and garlic powder, and a little seasoned salt. In large frying pan, add vegetable oil to coat bottom of pan well. Heat over medium-high heat until very hot, but not smoking. Add beef and sear all sides until browned. Place into an appropriate sized slow cooker/crock pot.
Season top side with half of pesto packet, turn over and season with rest. Sprinkle Ranch mix over top, and place slices of butter on top. Place on lid, and cook on low for 7 - 8 hours or until fall-apart tender.
Pull apart meat with two forks and stir to coat evenly with sauce and juices. Place lid back on and continue cooking for another 30 minutes.
In small bowl, add mayo and jarred pesto, stir until well combined. Chill until needed.
When beef is done, top bottom buns with piles of fresh baby spinach leaves. Spread top buns with a nice amount of pesto-mayo.
With a slotted spoon, pile beef onto bottom buns, top with thinly sliced tomatoes and red onion, place on bun top and dig in!