Slow-cooked chuck roast with tangy pepperoncini, ranch seasoning, and butter — piled high on toasted rolls. Set it in the morning, shred it at dinner.
INGREDIENTS
- 1 kilograms boneless chuck roast
- 0.7 ranch seasoning packet (1 oz)
- 0.7 au jus gravy mix packet (1 oz)
- 2.7 tablespoons unsalted butter
- 5.3 pepperoncini peppers (whole, jarred)
- 1.3 tablespoons pepperoncini brine (from the jar)
- 4 hoagie or brioche rolls, split
- 4 provolone cheese slices
- 0.7 tablespoons neutral oil
- 0.3 teaspoons black pepper
STEPS
- Sear the roast: Heat 0.7 tablespoons neutral oil in a large skillet over high heat. Season 1 kilograms boneless chuck roast with 0.3 teaspoons black pepper on all sides. Sear for 3 minutes per side until a deep brown crust forms. Transfer to the slow cooker.
- Season and add the butter: Sprinkle 0.7 ranch seasoning packet (1 oz) and 0.7 au jus gravy mix packet (1 oz) evenly over the top of the roast. Place 2.7 tablespoons unsalted butter directly on top. Scatter 5.3 pepperoncini peppers (whole, jarred) around the sides and pour in 1.3 tablespoons pepperoncini brine (from the jar).
- Cook low and slow: Cover and cook on LOW for 8 hours or on HIGH for 5 hours. The meat is ready when it shreds apart with two forks.
- Shred the beef: Use two forks to shred the beef directly in the slow cooker. Stir everything together so the meat soaks up all the juices. Taste and adjust seasoning if needed.
- Toast the rolls: Set your oven broiler to high. Place 4 hoagie or brioche rolls, split cut-side up on a baking sheet. Broil for 90 seconds until lightly golden. Watch closely so they do not burn.
- Assemble and melt the cheese: Pile shredded beef generously onto the bottom half of each roll. Lay 4 provolone cheese slices over the meat. Return to the broiler for 60 seconds until the cheese melts. Top with the other roll half and serve immediately.
Popular Asked Questions
What cut of beef is best for Mississippi Pot Roast Sandwiches?
Chuck roast is the best choice. It has enough fat and connective tissue to break down over 8 hours of slow cooking, giving you meat that is tender and easy to shred. A bottom round roast works too, but chuck delivers the richest, most flavorful result for these sandwiches.
Do Mississippi Pot Roast Sandwiches taste like ranch dressing?**
No. The ranch seasoning packet adds a savory, herby depth to the meat — not the creamy ranch dressing flavor you get on a salad. The buttermilk powder in the packet blends into the cooking juices and you will not taste it on its own in the finished sandwich.
Can I make Mississippi Pot Roast Sandwiches ahead of time?**
Yes. Cook and shred the beef up to 3 days ahead. Store it in an airtight container with the cooking juices so it stays tender. Reheat on the stovetop or in a slow cooker on LOW. Toast the rolls and assemble the sandwiches fresh right before serving.
What cheese goes best on a Mississippi Pot Roast Sandwich?**
Provolone is the most popular choice for its mild, melty quality. Pepper jack adds a spicy kick. Swiss, mozzarella, and Colby jack all work well. Whatever cheese you pick, melt it under the broiler directly on the shredded beef for the best texture.
How do I stop the bread from getting soggy?**
Toast the rolls under the broiler before assembling. A lightly golden, crisp surface on the bread holds up much better against the juicy shredded beef. Serve the sandwiches right after assembling — the longer the bread sits against the meat, the softer it gets.
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