Mississippi Pot Roast Sandwiches
A flavorful dish featuring tender, shredded beef with a blend of seasonings, served in warm rolls for a satisfying meal.
Ingredients
For the roast
- 3-4 pounds beef chuck roast Perfect for slow cooking.
- 1-2 tablespoons avocado oil For searing the roast.
- 1 large sweet onion (sliced) Balances savory elements.
- 3 cloves garlic (minced) For aromatic flavor.
- 1 ounce packet ranch dressing mix Adds creaminess.
- 1 ounce packet au jus gravy mix Adds richness to the sauce.
- 1 cup sliced pepperoncini peppers Provides a zesty kick.
- 10 whole pepperoncini peppers Plus 1/4 cup juice from jar.
- 6 tablespoons unsalted butter Enhances the sauce flavor.
For the sandwiches
- 6-8 rolls sourdough or hoagie rolls Ideal for filling.
- 1 little oil For brushing the rolls (optional).
- 8 slices provolone cheese Melts beautifully over beef.
- to taste parsley For garnish (optional).
- as needed chips For serving.
Instructions
Sear the Roast
- Heat a cast iron skillet over medium-high heat and add the avocado oil.
- Once hot, place the beef chuck roast in the skillet and sear for about 5-8 minutes on each side until golden-brown.
Prepare the Slow Cooker
- Transfer the roast to the bottom of a slow cooker.
- Surround the roast with sliced onions, sprinkle ranch dressing mix and au jus gravy mix over it, and add butter, minced garlic, and pepperoncini peppers with juice.
Cook the Roast
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 4-6 hours until the roast is tender.
Shred the Beef
- Carefully transfer the cooked meat to a tray and shred it with two forks.
- Return the shredded beef to the slow cooker and mix it into the sauce.
Prepare the Sandwiches
- Assemble the sandwiches by placing generous portions of shredded beef on each roll.
- Top with provolone cheese and allow it to melt slightly before adding garnishes.
Notes
Searing enhances flavor; customize toppings; can use beef broth for deeper flavor; adjust pepperoncini for spice; can prepare beef a day ahead.