Crock Pot Mississippi Pot Roast Sandwiches
Crock Pot Mississippi Pot Roast Sandwiches are an easy and delicious slow cooker recipe that is perfect for busy weekdays or even Sunday dinner! Slow cooked beef with spicy pepperoncini peppers and Italian seasonings, gets shredded, then topped with cheese and served on crusty rolls for an satisfying family meal.
Servings: 8 people
- 3 lb beef chuck roast
- 2 Tablespoons olive oil
- freshly ground black pepper
- 1 packet dry Italian seasoning/salad dressing mix
- 1 packet dry au jus gravy mix
- 10-12 pepperoncini peppers plus ½ cup juice from the jar
- ¼ cup butter
- 8 ciabatta rolls
- 8 slices provolone cheese
Season the roast with pepper (no need to salt it as there will be plenty of salt in the seasoning packets already). Heat a large skillet over medium-high heat, then add the oil. Brown the roast on all sides in the hot oil, then transfer to a large slow cooker. This step can be skipped, if you don't have time.
Dump the packets of Italian seasoning and au jus gravy mix, along with the pepperoncini peppers, ½ cup of their juice, and the butter, right on top of the roast. Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the beef shreds easily with a fork.
Once the meat is shredded, butter and toast the buns, then spread with a thin layer of mayonnaise. Pile the shredded pot roast onto the bottom buns and top with a slice of Provolone cheese. Toast under a broiler just until the cheese is melted, then top with the remaining buns and enjoy!
Calories: 589kcal | Carbohydrates: 27g | Protein: 43g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 746mg | Potassium: 626mg | Fiber: 1g | Sugar: 1g | Vitamin A: 411IU | Vitamin C: 10mg | Calcium: 178mg | Iron: 4mg