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Mississippi Roast Sandwiches Recipe

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★★★★

3.9 from 31 reviews

These Mississippi Roast Sandwiches feature tender, slow-cooked beef chuck roast infused with pepperoncini peppers and savory seasonings. The beef is slow-cooked until perfectly shreddable, then piled onto crusty bread or rolls with optional provolone cheese, creating a hearty, flavorful sandwich ideal for an easy weeknight meal or casual gathering.

Ingredients

Scale

Main Ingredients

  • 1 (4 pound) beef chuck roast
  • ¼ cup butter
  • 1 jar pepperoncini peppers (mild or hot, about 7–8 ounces)
  • 1 packet ranch dressing mix (approximately 1 ounce)
  • 1 packet dry au jus mix (approximately 0.9 ounce)
  • Crusty loaf of bread or sandwich rolls (amount sufficient for 4 servings)
  • Provolone cheese slices (optional, about 4 slices)

Instructions

  1. Prepare the roast: Place the 4-pound beef chuck roast into the slow cooker, ensuring it fits comfortably.
  2. Season the meat: Sprinkle both the ranch dressing mix and the dry au jus mix evenly over the roast, then rub the seasonings gently into the meat to coat it thoroughly.
  3. Add peppers and butter: Pour the entire jar of pepperoncini peppers, including the juice, over the roast, and add the ¼ cup of butter on top to enrich the flavor during cooking.
  4. Slow cook: Cover the slow cooker with its lid and cook the roast on the low setting for 6 to 8 hours, until the meat is tender and easily pulls apart.
  5. Shred the meat: Once cooked, use two forks to shred the roast directly in the slow cooker, mixing the juices with the shredded beef for maximum flavor.
  6. Prepare the bread: Cut the crusty loaf or rolls into sandwich-sized portions and slice them open horizontally.
  7. Assemble sandwiches: Place slices of provolone cheese inside the bread if desired, then pile generous amounts of the shredded Mississippi roast on top, soaking up the flavorful juices.

Notes

  • For a spicier sandwich, use hot pepperoncini peppers or add a few dashes of hot sauce to the roast before cooking.
  • Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Serve with pickles, coleslaw, or your favorite sandwich sides for a complete meal.
  • You can substitute the crusty loaf with hoagie rolls or sandwich buns based on preference.

Keywords: Mississippi roast, slow cooker beef, shredded beef sandwich, pepperoncini roast, easy slow cooker recipe, hearty sandwiches

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