Crock Pot Mississippi Roast Sandwiches

Enjoy the irresistible flavor of tender chuck roast infused with zesty pepperoncini and savory seasonings in these Crock Pot Mississippi Roast Sandwiches. Simply combine the ingredients in a slow cooker and let it work its magic for 6 hours. Serve the shredded beef on crusty buns with Provolone cheese and your choice of horseradish sauce or mayo for a satisfying meal that's bursting with flavor.

5 from 12 votes

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Course: Entree, Main Course

Cuisine: American

Keyword: Beef Sandwiches, Crock Pot Mississippi Roast Sandwiches, Slow Cooker Recipe

Prep Time: 5

Cook Time: 6

Total Time: 6 5

Servings:

Calories: 766kcal

Author: Appetizers and Entrées

Ingredients

1 3 lb chuck roast
½ 12 oz jar pepperoncini
½ 12 oz jar pepperoncini juice
½ cup unsalted butter
1 1oz packet au jus gravy mix
1 0.4 oz package buttermilk ranch dressing mix
Salt and ground black pepper to taste
8 Bakery Buns
8 slices Provolone Cheese
Horseradish sauce or Mayo

Instructions

In a slow cooker, combine the chuck roast, pepperoncini, pepperoncini juice, unsalted butter, au jus mix, ranch dressing mix, salt, and pepper.
Cover and cook on Low for approximately 8 hours or until the roast is fork-tender.
Once cooked, remove any large chunks of fat from the roast and shred the meat using forks.
To assemble the sandwiches, place a generous amount of shredded beef onto each bun.
Top the beef with a slice of Provolone cheese and cooked pepperoncini, if desired.
Spread horseradish sauce or mayo on the top bun before placing it on top of the sandwich.
Serve the sandwiches hot and enjoy the burst of flavors with every bite!

Notes

The number of servings may vary depending on the roast's fat content and the bun size.
Opt for crusty sandwich buns to hold up to the juicy goodness of the roast.

Nutrition