MISSISSIPPI POT ROAST SANDWICHES
Cook fall-apart pot roast easily in your slow cooker then make these MISSISSIPPI POT ROAST SANDWICHES. Tender, juicy pot roast seasoned with ranch season, au jus and pepperoncini.
This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!
Mississippi Pot Roast is one of those super easy crockpot meals that you just toss everything in and forget about it. Of course you can serve traditionally with mashed potatoes and veggies. But for something a little different, we are making our Mississippi Pot roast into cheesy, flavorful sub sandwiches. I’m a sucker for a good sandwich!
Recipe Tips:
- Cook times vary depending on the size of the roast – adjust accordingly. A 3 pound roast may be done in 6 hours on low while a 4 pound roast may be done at 8 hours. If the meat is still tough after checking, add 1 more hour to the cook time.
- The recipe as is will make approximately 2 cups of sauce. Once you shred the meat, it will start to soak it up. If you plan to use the gravy as a dipping sauce, separate and set aside early on (before shredding the meat) to ensure you have enough.
- To make extra gravy for dipping, add ½ cup of low sodium beef broth or water to the recipe. Opt for low sodium broth as the seasoning packets already make this recipe very flavorful.
- Be sure to strain it and separate it before putting the meat into the sandwich. The extra juices may make the bread soggy. Toasting the bread beforehand will help to prevent sogginess.
- Use your favorite bread- sourdough, french, hoagie, dutch crunch or whole wheat subs. You can even make sliders using Hawaiian rolls.
- Swap provolone for your favorite cheese. Mozzarella, monterey jack, or swiss are some other great options.
- Additional sandwich filling ideas: onions, shredded lettuce, shredded cabbage, fresh pepperoncinis peppers, jalapeños, onions, etc.
What To Serve With These Mississippi Pot Roast Sandwiches:
OLIVE GARDEN ITALIAN SALAD – LOADED BAKED POTATO SALAD – GREEK ORZO PASTA SALAD
Save this Recipe!
Enter your email & I’ll send it straight to your inbox.
Table of Contents
MISSISSIPPI POT ROAST SANDWICHES
Equipment
- Hamilton Beach Portable 6-Quart Set & Forget Digital Programmable Slow Cooker with Lid Lock, Temperature Probe, Stainless Steel" class="wprm-recipe-equipment-link" target="_blank" rel="nofollow">Hamilton Beach Slow Cooker
Ingredients
- ROAST:
- 3-4 pound beef chuck roast
- 1-2 tablespoons avocado oil
- 1 large sweet onion sliced
- 3 cloves garlic minced
- 1 ounce packet ranch dressing mix
- 1 ounce packet au jus gravy mix
- 1 cup sliced pepperoncini peppers or 10 whole peppers, plus 1/4 cup juice from jar
- 6 tablespoons unsalted butter
- SANDWICHES:
- Sourdough roll or hoagie roll
- A little oil for brushing the rolls optional
- Provolone cheese slices
Instructions
ROAST:
- Heat cast iron skillet over medium-high heat, add avocado oil. Sear the roast for 5-8 minutes on both sides until browned and a crisp crust forms. Transfer seared roast to the bottom of a slow cooker.
- Surround the roast with sliced onions and sprinkle the seasoning packets all over. Top with slices of butter, pepperoncini peppers with the juice, and minced garlic.
- Cover with the lid and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, or until the meat falls apart and is tender. This will depend on the size of the roast.
Once the meat is tender and easily falls apart, shred with two forks.SANDWICHES:
- Preheat oven to 425 F.
- Slice them lengthwise using a large serrated bread knife. Do not slice them all the way through (that way the top bun is still connected and so the meat doesn’t fall out the back end).
Place the bread onto a baking tray, lightly brush the tops with oil. Transfer the tray to the oven and bake for 3-5 minutes, just enough to toast the bread. - Once the rolls are toasted to your liking, fill with shredded pot roast.
- Top it with extra pepperoncini peppers. Top a few slices of provolone cheese.
- Transfer to a serving platter and serve with a side of the leftover gravy from the pot for dipping.
Nutrition
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
