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.

Also try my amazing Mississippi pot roast tacos or quesadillas served with my parmesan garlic French fries and my crock pot Mississippi chicken recipe for easy flavorful dinner ideas.


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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!!

Mississippi pot roast sandwiches on a cutting board.

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

Recipe Snapshot

EASY: as leftovers or to make the roast for sandwiches
BEST SANDWICHES: loaded with tender juicy beef
GRAVY: great for dipping your sandwiches
The Mississippi pot roast and chicken recipes are perfect for meal planning with a new recipe each night

Mississippi pot roast sandwiches On a wooden board with potato chips and au jus gravy in a smaller bowl.

Ingredients

Labelled ingredients for recipe.

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 – or you can use your favorite cheese like mozzarella, Monterey Jack or Swiss cheese
  • Parsley – chopped for the garnish is optional
Mississippi pot roast sandwiches on a cutting board.

Variations: Make these sandwiches with chicken instead of beef by using my crock pot Mississippi chicken with all the same great flavors.

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!

Mississippi pot roast sandwiches on a cutting board.

Sandra’s Top Tips

  • For extra gravy for dipping in the sandwiches add 1/2 of low sodium beef broth or water to the recipe
  • Make sure you strain and separate the gravy sauce from the meat before making your sandwich so your bread will not get too soggy for eating
  • You can also toast the buns which will help it not to get soggy
  • Easily customize your sandwiches with your favorite fillings like crispy fried onions, sliced pickles, shredded lettuce, sliced tomatoes and creamy coleslaw
Mississippi pot roast sandwiches On a wooden board with potato chips and au jus gravy in a smaller bowl.

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.

Print
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Mississippi pot roast sandwiches On a wooden board with potato chips and au jus gravy in a smaller bowl.

Mississippi Pot Roast Sandwiches


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  • Author: Sandra Flegg
  • Total Time: 8 hours 20 minutes
  • Yield: 5 sandwiches

Description

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.

 


Ingredients

34 pound beef chuck roast

12 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

For the sandwiches:

Sourdough roll or hoagie roll

A little oil for brushing the rolls, optional

Provolone cheese slices

Parsley for garnish, optional

Chips for serving


Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To make the sandwiches, first preheat the oven to 425 F.
  6. 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).
  7. 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.
  8. Once the rolls are toasted to your liking, fill it with a large scoop of the shredded meat.
  9. 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!
  10. Transfer to a serving platter and serve with a side of the leftover gravy from the pot and some potato chips. Enjoy!

Notes

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.

Cooking times will vary according to the size of the chuck roast you use. A 3 pound roast may take 6 hours on low while a 4 pound roast could take 8 hours on low.

Once the meat is shredded it will start to soak up the gravy sauce. If you want the gravy for dipping the sandwiches you can separate the sauce before the meat is shredded so you have enough.

  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Dinner
  • Method: Crock Pot
  • Cuisine: American

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