For extra flavor, let the shredded beef sit in the juices before serving. Store leftovers in an airtight container with juices for up to 4 days or freeze for up to 3 months. Toasting the rolls helps prevent soggy sandwiches.
Ultimate Mississippi Roast Sandwiches
A tender, slow-cooked beef sandwich packed with savory flavor, buttery richness, and a hint of tangy pepperoncini heat. Perfect for family dinners, gatherings, and comforting weekend meals.
Ingredients
Scale
3–4 pounds (1.4–1.8 kg) beef chuck roast
1 packet (1 ounce / 28 g) ranch seasoning mix
1 packet (1 ounce / 28 g) au jus gravy mix
½ cup (113 g) unsalted butter
6–8 whole pepperoncini peppers
¼ cup (60 ml) pepperoncini juice
½ teaspoon freshly ground black pepper
6–8 sandwich rolls or brioche buns
6–8 slices provolone or mozzarella cheese (optional)
2 tablespoons (28 g) melted butter for brushing rolls (optional)
Instructions
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Place the beef chuck roast in a slow cooker.
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Sprinkle ranch seasoning mix and au jus gravy mix evenly over the roast.
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Add butter on top, then place pepperoncini peppers around the meat. Pour in pepperoncini juice and sprinkle with black pepper.
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Cover and cook on low for 8 hours or on high for 4–5 hours until fork-tender.
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Shred the beef in the slow cooker and mix with the juices. Let rest 10–15 minutes.
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Preheat oven to 350°F (175°C). Slice rolls and brush with melted butter if desired. Toast for 5–7 minutes.
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Fill each roll with shredded beef, add cheese if using, and top with extra pepperoncini. Serve warm.
Notes
Find it online: https://linadelish.com/ultimate-mississippi-roast-sandwiches/