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Mississippi Pot Roast Sandwiches Recipe

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4.3 from 44 reviews

Tender and flavorful Mississippi Pot Roast Sandwiches featuring slow-cooked beef chuck roast with pepperoncini peppers, ranch and au jus seasoning, served on toasted sourdough rolls with provolone cheese. These hearty sandwiches offer melt-in-your-mouth meat infused with rich and tangy flavors, perfect for a comforting meal.

  • Total Time: 6 hours 35 minutes
  • Yield: 4 servings

Ingredients

Roast

  • 3-4 pound beef chuck roast
  • 1-2 tablespoons avocado oil
  • 1 large sweet onion, sliced
  • 3 cloves garlic, minced
  • 1 ounce packet ranch dressing mix
  • 1 ounce packet au jus gravy mix
  • 1 cup sliced pepperoncini peppers (or 10 whole peppers plus 1/4 cup juice from jar)
  • 6 tablespoons unsalted butter

Sandwiches

  • Sourdough rolls or hoagie rolls
  • A little oil for brushing the rolls (optional)
  • Provolone cheese slices

Instructions

  1. Heat and Sear: Heat a cast iron skillet over medium-high heat and add avocado oil. Sear the beef chuck roast for 5-8 minutes on each side until it develops a browned, crisp crust. This locking of flavors and texture prepares the roast for slow cooking.
  2. Prepare Slow Cooker: Transfer the seared roast to the bottom of a slow cooker. Surround it with sliced sweet onions and sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast.
  3. Add Butter, Garlic, and Peppers: Top the roast with slices of unsalted butter, the minced garlic, and pepperoncini peppers along with their juice, spreading everything evenly for maximum flavor infusion.
  4. Slow Cook the Roast: Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4-6 hours, or until the meat is extremely tender and falls apart easily. Cooking time will vary based on the size of the roast.
  5. Shred the Meat: Once cooked, remove the roast and shred the meat thoroughly using two forks, mixing it well with the juices and seasonings left in the slow cooker.
  6. Preheat Oven: Set your oven to 425°F (220°C) to prepare for toasting the sandwich rolls.
  7. Prepare the Rolls: Slice the sourdough or hoagie rolls lengthwise, but do not cut all the way through, keeping one side intact to hold the fillings better. Place the rolls on a baking tray and lightly brush the tops with oil if desired.
  8. Toast the Rolls: Toast the rolls in the preheated oven for 3-5 minutes until they are lightly golden and crisp.
  9. Assemble Sandwiches: Fill each toasted roll generously with the shredded pot roast. Top with additional pepperoncini peppers and a few slices of provolone cheese for a melty, tangy finish.
  10. Serve: Transfer sandwiches to a serving platter and offer the leftover gravy from the slow cooker as a dipping sauce on the side, enhancing the sandwich experience.

Notes

  • For stronger flavor, let the shredded meat sit in the cooking juices for a few minutes before assembling sandwiches.
  • You can substitute provolone cheese with mozzarella or Swiss cheese if preferred.
  • Using the juice from the pepperoncini peppers adds tanginess and helps to tenderize the meat.
  • Adjust cooking time in the slow cooker depending on the roast size; a larger roast may need longer to become tender.
  • Optional: Add sliced pickles or fresh greens to the sandwich for extra crunch and freshness.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 20 minutes
  • Category: Sandwiches
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://ellarecipe.com/mississippi-pot-roast-sandwiches-recipe/