For best flavor, let the shredded beef soak 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 prevents sogginess and improves texture.
Irresistible Ultimate Mississippi Roast Sandwiches Slow Cooked Magic
A tender, buttery, slow-cooked beef sandwich packed with savory seasoning and tangy pepperoncini flavor. Perfect for gatherings, family dinners, or meal prep.
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 sturdy sandwich rolls
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 chuck roast in the slow cooker.
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Sprinkle ranch seasoning and au jus mix evenly over the roast.
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Add butter on top, then arrange pepperoncini peppers around the meat. Pour in pepperoncini juice and add black pepper.
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Cover and cook on low for 8 hours or high for 4–5 hours until fork-tender.
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Shred the beef in the slow cooker and stir into 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 rolls with shredded beef, add cheese if using, and top with extra pepperoncini. Serve warm.