Mississippi Pot Roast Sandwiches

This delicious Mississippi Pot Roast Sandwiches recipe with gravy and the best tender juicy meat has a depth of flavor that is irresistible! My ever popular Mississippi pot roast combines savory, tangy and slightly spicy flavors for perfect well balanced sandwiches you won’t soon forget. It is a life changing best ever pot roast beef sandwich for game days!!

Also try my amazing Mississippi pot roast tacos or quesadillas with my tater tots or parmesan garlic French fries and my crock pot Mississippi chicken recipe.

this recipe!

Crock pot Mississippi pot roast sandwiches

I love the versatility of these easy set-it-and-forget-it Mississippi recipes for meal planning. We love them for dinner with mashed potatoes and sides, then as leftovers with different recipes.

It is one of the few recipes my kids enjoy the leftovers more than dinner so we stated making the pot roast just to make these sandwiches.

Don’t forget to dip the chuck roast sandwiches in the amazing savory gravy for even more deliciousness!!

Serve them with chips, roasted red potatoes, baby roasted potatoes, best ever cheesy hash brown casserole, twice baked potatoes and my salad recipes like Mexican street corn pasta salad.

Ingredients

Mississippi Pot Roast (You won’t want to miss all my tips for making Mississippi pot roast)

• Chuck Roast – 3 to 4 pound chuck roast
• Avocado Oil
• Sweet Onions – large sweet onion sliced thickly
• Garlic Gloves – minced
• Ranch Dressing Mix – 1 ounce packet of ranch dressing
• Au Jus Gravy Mix – I used a 0.87-ounce packet or use a brown gravy mix
• Pepperoncini Peppers – 1 cup or 8 to 10 whole peppers along with the 1/2 cup of juice from the jar
• Butter – unsalted butter

Mississippi Pot Roast Sandwiches

• Sourdough Rolls or Hoagie Rolls – or use your favorite rolls like French bread rolls, and white or whole wheat sub buns
• Oil – a little oil to brushing the tops of the rolls is optional
• Provolone Cheese Slices – I love fresh deli provolone, you can use your favorite cheese like mozzarella, Monterey Jack or Swiss cheese
• Parsley – chopped for the garnish is optional

How to make Mississippi pot roast sandwiches

STEP ONE – Heat a cast iron skillet over medium-high heat and add avocado oil. Sear the roast for about 5-8 minutes on both sides until browned and a crisp crust forms. Transfer seared roast to the bottom of a slow cooker.

STEP TWO – 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.

STEP THREE – 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.

STEP FOUR – Once the meat is tender and easily falls apart, transfer it to a baking tray or chopping board and shred with two forks. (I like to avoid scratching the inside of the crockpot!) Return it to the slow cooker and stir it into the sauce/gravy.

For the sandwiches:

STEP FIVE – To make the sandwiches, first preheat the oven to 425 F.

STEP SIX – If the rolls did not come pre-sliced, 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).

STEP SEVEN – Place the bread onto a baking tray and lightly brush the tops with oil. Transfer the tray to the oven and bake for 3-5 minutes, just enough to toast the bread.

STEP EIGHT – Once the rolls are toasted to your liking, fill it with a large scoop of the shredded meat.

STEP NINE – Top it with some extra pepperoncini peppers if desired or other fillings such as lettuce or onions. Then place a few slices of provolone cheese on top!

STEP TEN – Transfer to a serving platter and serve with a side of the leftover gravy from the pot and some potato chips. Enjoy!

Storage instructions

It is best to serve these sandwiches freshly made as the bottom of the bread will start to get soggy the longer it sits in the gravy sauce of the meat.

You can store any leftover meat in an airtight container with the gravy sauce to stop if from drying out for 3 to 4 days in the fridge.

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