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Slow Cooker Mississippi Pot Roast Sandwiches

Slow Cooker Mississippi Pot Roast Sandwiches

Slow Cooker Mississippi Pot Roast Sandwiches are a rich and comforting meal made with tender shredded chuck roast slow-cooked in ranch seasoning, au jus mix, butter, garlic, and tangy pepperoncini peppers. The juicy beef is piled onto toasted sandwich buns and often topped with melted provolone cheese for the ultimate hearty sandwich.
This easy crockpot recipe is perfect for busy weeknights, family dinners, meal prep, or game day gatherings thanks to its bold flavor and minimal hands-on prep time.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 Servings
Calories 650 kcal

Ingredients
  

For the Pot Roast

  • 3-4 pound chuck roast
  • 1 packet ranch seasoning mix
  • 1 packet au jus gravy mix
  • 6-8 pepperoncini peppers
  • ½ cup pepperoncini juice
  • ½ cup unsalted butter
  • 3 cloves garlic minced
  • 1 small onion sliced

For the Sandwiches

  • 6 sandwich buns or hoagie rolls
  • 6 slices provolone cheese
  • Extra pepperoncini peppers
  • Butter for toasting buns

Optional Toppings

  • Crispy onions
  • Coleslaw
  • Pickles
  • Jalapeños
  • Mayo or garlic aioli
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Instructions
 

Step 1: Prepare the Slow Cooker

  • Place the sliced onions and minced garlic into the bottom of the slow cooker. This creates a flavorful base and helps keep the roast elevated slightly while cooking.
  • Place the chuck roast on top.

Step 2: Add the Seasonings

  • Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast.
  • Add the butter directly on top of the beef, then place the pepperoncini peppers around the roast. Pour in the pepperoncini juice.
  • You do not need additional broth or water. The roast will create plenty of liquid as it cooks.

Step 3: Slow Cook Until Tender

  • Cover and cook:
  • LOW for 8-9 hours
  • HIGH for 5-6 hours
  • The roast is ready when it easily falls apart with a fork.

Step 4: Shred the Beef

  • Remove the roast from the slow cooker and shred it using two forks.
  • Return the shredded beef to the cooking juices and stir well so the meat absorbs all the flavor.
  • Let it sit in the juices for about 10 minutes before assembling sandwiches.

Step 5: Toast the Buns

  • Lightly butter the sandwich buns and toast them in a skillet or oven until golden brown.
  • Toasting the bread prevents sogginess and adds texture to the sandwiches.

Step 6: Assemble the Sandwiches

  • Pile the shredded beef onto the toasted buns.
  • Top with provolone cheese and extra pepperoncini peppers if desired. Serve immediately while warm and juicy.
Keyword Slow Cooker Mississippi Pot Roast Sandwiches