Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mississippi Pot Roast Sandwiches Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 9 reviews

  • Author: Sara
  • Total Time: 8 hours 15 minutes
  • Yield: 5 servings

Description

Tender, flavorful Mississippi Pot Roast slow-cooked to perfection and served on toasted sourdough or hoagie rolls with provolone cheese and pepperoncini peppers, making the ultimate hearty sandwich perfect for any occasion.

Ingredients

For the Pot 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

For the Sandwiches

  • Sourdough roll or hoagie roll
  • A little oil for brushing the rolls (optional)
  • Provolone cheese slices
  • Parsley for garnish (optional)
  • Potato chips for serving

Instructions

  1. Sear the Roast: Heat a cast iron skillet over medium-high heat and add avocado oil. Sear the beef chuck roast for about 5-8 minutes on each side until it develops a nice brown crust. Then transfer the seared roast to the bottom of your slow cooker.
  2. Add Aromatics and Seasonings: Arrange the sliced onions around the roast in the slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix all over the roast. Top with slices of unsalted butter, pepperoncini peppers with their juice, and minced garlic.
  3. Slow Cook the Roast: Cover the slow cooker with its lid and cook on LOW for 6-8 hours or on HIGH for 4-6 hours. The roast is done when it is tender and easily pulls apart with a fork.
  4. Shred the Meat: Once tender, remove the roast from the slow cooker and place on a baking tray or chopping board. Use two forks to shred the meat into bite-sized pieces. Return the shredded meat to the slow cooker and mix it thoroughly with the juices and sauce.
  5. Preheat the Oven: For assembling the sandwiches, preheat your oven to 425°F (220°C).
  6. Prepare the Rolls: Slice the sourdough or hoagie rolls lengthwise, being careful not to cut all the way through so the buns stay connected and contain the meat better.
  7. Toast the Rolls: Place the sliced rolls onto a baking tray and lightly brush the tops with oil if desired. Bake in the preheated oven for 3-5 minutes until just toasted.
  8. Assemble the Sandwiches: Fill each toasted roll with a generous scoop of the shredded pot roast. Add extra pepperoncini peppers or optional toppings such as lettuce or onions if desired, then layer provolone cheese slices on top.
  9. Serve: Transfer the sandwiches to a serving platter and serve alongside a small bowl of the leftover gravy from the slow cooker and potato chips. Garnish with parsley if you like. Enjoy your hearty Mississippi Pot Roast Sandwiches!

Notes

  • Be sure not to slice the rolls completely through to help hold the filling in place.
  • Using a cast iron skillet helps get a better crust on the roast before slow cooking.
  • Adjust cooking time depending on the size of your roast for optimal tenderness.
  • If you prefer spicier sandwiches, add more pepperoncini peppers or include some of the pickled juice.
  • Leftover sandwich components can be stored separately and assembled fresh the next day for best results.
  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

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