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Mississippi Pot Roast Sandwiches

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Mississippi pot roast sandwiches feature tender slow-cooked shredded beef flavored with ranch seasoning, buttery richness, and tangy pepperoncini peppers. Piled onto soft rolls and topped with melted provolone, these sandwiches are hearty, savory, and perfect for a comforting meal.

Ingredients

  • 3 lb beef chuck roast
  • 1 packet ranch seasoning mix (1 oz)
  • 1 packet au jus gravy mix (1 oz)
  • 1/2 cup unsalted butter
  • 6 pepperoncini peppers
  • 2 tbsp pepperoncini juice
  • 6–8 sandwich rolls or hoagie buns
  • 6–8 slices provolone cheese
  • 1/2 cup sliced onions (optional)
  • 1/2 cup sliced pickles (optional)

Instructions

  1. Place the beef chuck roast in a slow cooker.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast.
  3. Place the butter on top of the roast.
  4. Add the pepperoncini peppers and pour the pepperoncini juice over the meat.
  5. Cover and cook on low for about 8 hours or on high for 4–5 hours until the beef is very tender.
  6. Shred the beef directly in the slow cooker using two forks and mix it with the cooking juices.
  7. Slice the sandwich rolls and lightly toast them if desired.
  8. Pile shredded Mississippi pot roast onto each roll.
  9. Add provolone cheese and optional sliced onions or pickles.
  10. Serve warm, optionally spooning a little extra juice from the slow cooker over the meat.

Notes

  • Assemble sandwiches and bake briefly in the oven for a melted cheesy version.
  • Add sliced jalapeños or extra pepperoncini for additional heat.
  • Serve with a small bowl of the cooking juices for dipping like a French dip sandwich.
  • Use slider rolls instead of full-size buns for party-style sliders.
  • Brush rolls with garlic butter before toasting for extra flavor.

Nutrition

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