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Slow Cooker Mississippi Pot Roast Sandwiches - featured image

Slow Cooker Mississippi Pot Roast Sandwiches

  • Author: Isabel
  • Total Time: 8 hours 10 minutes
  • Yield: 4 servings 1x

Description

A budget-friendly, 5-ingredient comfort food recipe featuring tender chuck roast slow-cooked with ranch dressing mix, au jus gravy mix, and pepperoncini peppers, served on soft rolls with melted provolone cheese.

Ingredients

Scale
  • 3–4 lbs Chuck Roast
  • 1 packet (1 oz) Ranch Dressing Mix (dry)
  • 1 packet (1 oz) Au Jus Gravy Mix (dry)
  • 6–8 Pepperoncini Peppers, chopped
  • 1/4 cup Pepperoncini Brine (juice)
  • 12–16 Dinner Rolls or Hoagie Rolls
  • 8–12 slices Provolone Cheese

Instructions

  1. Place the chuck roast into the bottom of a 6-quart slow cooker. If the roast is very large, cut it into 3-4 inch chunks, though leaving it whole is also acceptable.
  2. Sprinkle the dry ranch dressing mix and au jus gravy mix evenly over the top of the roast. Do not stir.
  3. Scatter the chopped pepperoncini peppers over the roast and pour 1/4 cup of the brine (juice) from the jar over the meat.
  4. Cover and cook on LOW for 8 hours, or on HIGH for 4-5 hours (LOW is recommended for best texture). The meat is done when it reaches an internal temperature of 190°F-205°F and shreds easily.
  5. Remove the roast from the slow cooker and place it in a large bowl. Shred the meat using two forks, discarding large pieces of fat if desired.
  6. Pour about 1/2 cup of the cooking juices from the slow cooker over the shredded beef to keep it moist.
  7. Slice the dinner rolls in half and place the bottom halves on a baking sheet.
  8. Spoon the shredded beef onto the rolls and top with a slice of provolone cheese.
  9. Optional: Place the tray under the broiler for 1-2 minutes until the cheese is melted and bubbly. Serve immediately.

Notes

Chuck roast is essential for tenderness due to its fat content; leaner cuts will dry out. Save the pepperoncini brine for marinades or dressings. Shred the meat while it is still warm for easier handling. If the sauce is too thin, thicken it with a cornstarch slurry in the last 30 minutes of cooking. For a spicy kick, add jalapeños or red pepper flakes.

  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 450
  • Sodium: 800
  • Fat: 22
  • Carbohydrates: 35
  • Protein: 25

Keywords: slow cooker, pot roast, budget meal, comfort food, pepperoncini, ranch dressing mix, au jus, easy dinner, family friendly

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Find it online: https://mealsfordinner.com/slow-cooker-mississippi-pot-roast-sandwiches-5-ingredient-budget-meal/