Go Back
–+ servings
Mississippi Pot Roast Sandwiches

Melt-in-Your-Mouth Mississippi Pot Roast Sandwiches Delight

Enjoy these Mississippi Pot Roast Sandwiches filled with tender beef, tangy pepperoncini, and savory gravy, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3 pounds Beef Chuck Roast Substitution: Pork shoulder or chicken for a different protein option.
  • 2 tablespoons Avocado Oil Substitution: Olive oil or vegetable oil.
  • 1 large Sweet Onion Can be substituted with yellow onion or shallots.
  • 4 cloves Garlic Fresh minced garlic preferred; jarred can be used.
For the Seasoning and Sauce
  • 1 packet Ranch Dressing Mix No direct substitute, but homemade ranch spices work.
  • 1 packet Au Jus Gravy Mix Substitute with homemade gravy if desired.
  • 6 pecs Pepperoncini Peppers Use more or fewer based on spice preference.
  • 2 tablespoons Unsalted Butter Can be omitted or replaced with margarine.
For the Sandwich Assembly
  • 4 rolls Sourdough or Hoagie Rolls Fresh rolls are best for holding the filling.
  • 4 slices Provolone Cheese Can be replaced with mozzarella or skipped entirely.
  • 1 bag Chips Use any preferred snack.

Equipment

  • slow cooker
  • cast iron skillet
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of avocado oil in a large cast iron skillet over medium-high heat. Sear the beef chuck roast for 5-8 minutes on each side until browned.
  2. Transfer the seared roast to the slow cooker. Add sliced onion, ranch dressing mix, au jus gravy mix, butter, pepperoncini, and minced garlic.
  3. Cover and set the slow cooker on LOW for 6-8 hours or HIGH for 4-6 hours until the meat shreds easily with a fork.
  4. Remove the roast and shred the meat before mixing it back with the gravy.
  5. Preheat your oven to 425°F. Prepare the rolls by toasting them in the oven for 3-5 minutes until golden.
  6. Fill each toasted roll with the shredded meat mixture, adding provolone cheese and extra pepperoncini if desired.
  7. Serve immediately with optional gravy for dipping and crispy chips on the side.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 900mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 8mgCalcium: 200mgIron: 3mg

Notes

Serve sandwiches warm for the best experience; store leftovers properly to maintain freshness.

Tried this recipe?

Let us know how it was!