Mississippi Pot Roast Sandwiches
Mississippi Pot Roast Sandwiches
Introduction
Welcome to your new favorite sandwich! Our Mississippi Pot Roast Sandwiches take the beloved, tender, and tangy pot roast and nestle it into soft buns for an irresistible meal. This recipe delivers all the classic flavors – savory beef, zesty pepperoncini, and a hint of ranch – simmered to perfection and shredded for ultimate sandwich bliss. Perfect for a cozy family dinner or feeding a crowd, these sandwiches are surprisingly easy to make and guaranteed to be a hit. Get ready for incredible flavor with minimal effort!
Ingredients
- 3-4 pounds chuck roast
- 1 packet (1 oz) ranch seasoning mix
- 1 packet (1 oz) au jus gravy mix
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sliced pepperoncini peppers (plus 2-3 tablespoons of the brine)
- 6-8 sandwich buns (hoagie rolls, brioche buns, or Kaiser rolls work well)
- Optional toppings: provolone cheese, caramelized onions, extra pepperoncini
Instructions
- Place the chuck roast in a slow cooker.
- Sprinkle the ranch seasoning mix evenly over the roast.
- Sprinkle the au jus gravy mix evenly over the roast.
- Cut the butter into several pats and distribute them over the roast.
- Pour the sliced pepperoncini peppers and their brine around the roast.
- Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the roast is fork-tender and easily shreds.
- Once cooked, carefully remove the roast from the slow cooker and place it on a large cutting board or in a bowl.
- Using two forks, shred the beef. Discard any large pieces of fat.
- Return the shredded beef to the slow cooker with the cooking liquid and stir to combine, ensuring the beef is well coated. Keep warm on the "warm" setting if not serving immediately.
- To assemble the sandwiches, lightly toast your chosen buns if desired.
- Spoon a generous amount of the shredded Mississippi Pot Roast onto each bun.
- Add optional toppings like provolone cheese (melted under a broiler if desired), caramelized onions, or extra pepperoncini. Serve warm.
Pro Tips & Notes
- Browning the Roast: For an even deeper flavor, brown the chuck roast in a hot pan with a little oil on all sides before placing it in the slow cooker. This step adds a wonderful crust and caramelization.
- Freezing Leftovers: Leftover Mississippi Pot Roast freezes beautifully. Store it in an airtight container with some of the cooking liquid for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
- Spice Level: If you prefer a milder flavor, reduce the amount of pepperoncini brine. For more kick, add a few more pepperoncini or a pinch of red pepper flakes.
- Serving Suggestions: While fantastic on buns, this pot roast is also delicious served over mashed potatoes, rice, or egg noodles for a comforting dinner.
Nutrition Facts (per serving)
- Calories: 450-550 kcal
- Protein: 45-55g
- Fat: 30-40g
- Carbohydrates: 5-10g
- Sodium: 800-1000mg (due to seasoning packets)
Frequently Asked Questions
- Q: Can I make this in an Instant Pot? A: Yes, you can! Brown the roast first (using the sauté function), then add all ingredients to the Instant Pot. Cook on high pressure for 60-70 minutes, then allow a natural release for 10-15 minutes before quick releasing any remaining pressure.
- Q: What kind of chuck roast should I buy? A: Look for a well-marbled chuck roast (sometimes labeled "pot roast"). The marbling will render down, keeping the meat moist and flavorful as it cooks.
- Q: Are the pepperoncini peppers spicy? A: Pepperoncini peppers are typically mild with a tangy, slightly sweet flavor. They add a wonderful zesty kick without overwhelming heat, making them suitable for most palates.