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Slow Cooker Mississippi Pot Roast Sandwiches

Slow Cooker Mississippi Pot Roast Sandwiches

Slow Cooker Mississippi Pot Roast Sandwiches are loaded with tender, slow-cooked chuck roast, buttery pepperoncini flavor, and savory seasonings, all piled onto soft sandwich rolls. This easy comfort food recipe is perfect for family dinners, game days, or feeding a crowd with minimal effort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course lunch
Cuisine American
Servings 8 people
Calories 610 kcal

Equipment

  • Slow cooker
  • Tongs
  • Two forks for shredding
  • Measuring Cups and Spoons
  • Knife and cutting board
  • Small baking sheet, optional for melting cheese
  • Large spoon or ladle

Ingredients
  

For the Pot Roast Filling

  • 3 pounds beef chuck roast
  • 1 packet ranch seasoning mix 1 ounce
  • 1 packet au jus gravy mix 1 ounce
  • 1/2 cup sliced pepperoncini peppers
  • 1/3 cup pepperoncini juice from the jar
  • 6 tablespoons unsalted butter sliced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder optional

For the Sandwiches

  • 8 hoagie rolls brioche buns, or sandwich rolls
  • 8 slices provolone cheese
  • 2 tablespoons butter softened, optional for toasting rolls

Optional Toppings

  • Extra sliced pepperoncini
  • Pickles
  • Thinly sliced red onion
  • Coleslaw
  • Fresh parsley

Instructions
 

Step 1: Add the roast to the slow cooker

  • Place the chuck roast in the bottom of the slow cooker. Pat it dry first if there is extra moisture on the surface.

Step 2: Season the beef

  • Sprinkle the ranch seasoning, au jus gravy mix, black pepper, and garlic powder over the roast. Try to coat the top evenly.

Step 3: Add peppers and butter

  • Add the sliced pepperoncini peppers and pepperoncini juice around the roast. Place the sliced butter on top of the beef.

Step 4: Cook until tender

  • Cover and cook on low for 8 hours, or until the beef is very tender and pulls apart easily with a fork. If you are short on time, cook on high for 4 to 5 hours.

Step 5: Shred the beef

  • Remove any large pieces of fat. Shred the beef with two forks, then stir it back into the cooking juices so it stays moist.

Step 6: Toast the rolls

  • Spread a little softened butter on the rolls if you like. Toast them in a skillet or under the broiler for 1 to 2 minutes, just until lightly golden.

Step 7: Assemble the sandwiches

  • Pile the shredded beef onto each roll. Add a slice of provolone cheese on top.

Step 8: Melt the cheese

  • Place the sandwiches under the broiler for 1 to 2 minutes, or until the cheese melts. Watch closely so the rolls do not burn.

Step 9: Serve warm

  • Add extra pepperoncini, pickles, onions, or coleslaw if desired. Serve the sandwiches warm with a little cooking juice on the side for dipping.
Keyword Slow Cooker Mississippi Pot Roast Sandwiches