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Mississippi Pot Roast Sandwich

Mississippi Pot Roast Sandwiches Recipe

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb beef chuck roast
  • 1 packet (1 oz) ranch dressing mix
  • 1 packet (1 oz) au jus gravy mix
  • 6 whole pepperoncini peppers
  • 2 tbsp pepperoncini brine
  • ½ cup (1 stick) unsalted butter
  • 6 hoagie rolls
  • 8 to 12 slices provolone cheese

Method
 

  1. Pat the roast dry, then sear in a hot skillet for about 3 to 4 minutes per side until deep brown on all surfaces.
  2. Transfer the roast to the slow cooker, sprinkle with the ranch and au jus mixes, add peppers and brine, and dot butter over the top.
  3. Cover and cook on low for 8 to 10 hours or high for 4 to 6 hours until fork-tender.
  4. Rest the meat for 10 minutes, then shred with two forks and toss with the cooking juices in the slow cooker.
  5. Broil the hoagie rolls cut-side up for 2 to 3 minutes, pile on the beef and cheese, then broil another 1 to 2 minutes until melted and crusty.

Notes

The 10-minute rest after cooking is essential to keep the meat moist while you shred. If you want extra-crispy rolls, brush the cut sides with a little garlic butter before broiling. Leftover juice makes a great dipping sauce or a base for a quick beef soup the next day.