Mississippi Pot Roast Sandwich

Name: Mississippi Pot Roast Sandwich with Au Jus
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lb chuck roast, cut into large chunks; 1 packet (1 oz) ranch seasoning mix; 1 stick (4 oz) unsalted butter; 1/2 cup sliced pepperoncini peppers, plus more for topping; 1/4 cup pepperoncini juice (from the jar); 4 hoagie rolls; 1/4 cup mayonnaise; 8 slices provolone cheese

This Mississippi pot roast sandwich stacks tender shredded chuck roast braised with butter, pepperoncini, and ranch seasoning onto a toasted hoagie roll with melted provolone. The standout is the rich au jus for dipping, which ties the briny, buttery flavors together.

🌍American 🏷️Mississippi pot roast 🏷️Sandwich 🏷️Shredded beef 🏷️Chuck roast Provolone

🏷️

🏷️Pepperoncini

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TikTok

Total

5h 15m

Servings

4

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

3 lb chuck roast, cut into large chunks
1 packet (1 oz) ranch seasoning mix
1 stick (4 oz) unsalted butter
1/2 cup sliced pepperoncini peppers, plus more for topping
1/4 cup pepperoncini juice (from the jar)
4 hoagie rolls
1/4 cup mayonnaise
8 slices provolone cheese

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Instructions

1
Cut the chuck roast into large, uniform chunks.
2
Season the beef chunks generously on all sides with the ranch seasoning packet.
3
Place the seasoned beef on a smoker preheated to 250°F for 2-3 hours, until a nice bark has formed.
4
Transfer the smoked beef chunks to a large Dutch oven.
5
Add the stick of butter, sliced pepperoncini peppers, and pepperoncini juice to the Dutch oven.
6
Cover the Dutch oven and return it to the smoker. Continue to cook for another 2-3 hours, or until the beef is fork-tender.
7
Once tender, remove the Dutch oven from the smoker and shred the beef directly in the pot with the juices.
8
To assemble the sandwiches, slice the hoagie rolls and spread mayonnaise on the inside.
9
Layer with provolone cheese, a generous portion of the shredded beef, and a few more pepperoncini peppers.
10
Toast the sandwiches in an oven or broiler until the cheese is melted and bubbly.
11
Serve immediately with the reserved juices (au jus) from the Dutch oven for dipping.

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Tips & Notes

Pro tips

Cut chuck roast into large chunks before cooking to ensure even braising and easier shredding without falling apart into small pieces.
Reserve and strain the braising liquid after cooking—this becomes the au jus base; skim fat and reduce gently for maximum flavor concentration.
Toast the hoagie rolls lightly before assembly to prevent them from absorbing too much moisture from the sandwiches and becoming soggy.
Layer pepperoncini slices on top of the shredded roast and provolone for a bright, briny finish that cuts through the richness of the butter and cheese.

Substitutions

Ranch seasoning mix → homemade ranch spice blend (garlic powder, onion powder, dill, parsley, black pepper)
Provolone cheese → sharp cheddar or Swiss cheese (flavor will shift from mild-savory to sharper)
Hoagie rolls → ciabatta rolls or thick-cut sourdough (texture and crumb structure will change slightly)
Pepperoncini juice → white vinegar plus a pinch of salt (less tangy and briny, more acidic)

Storage & make-ahead

Store shredded roast and au jus separately in airtight containers for up to 3 days; reheat gently over low heat or in a slow cooker before assembling sandwiches.

Equipment

slow cooker or Dutch oven for braising · meat shredder or two forks for pulling the roast

Common Questions

How long does the chuck roast need to cook?

Slow-smoke or braise the chuck roast chunks until fork-tender, typically 6–8 hours on low heat or until fully shredded with minimal resistance.

Can I make Mississippi pot roast sandwiches ahead of time?

Yes. Shred and braise the roast up to 2 days ahead, store in an airtight container, and reheat gently before assembling and toasting the rolls.

What can I substitute for pepperoncini peppers?

Banana peppers or drained pickled jalapeños work as alternatives, though they will shift the flavor profile slightly toward heat rather than tangy brine.

Can I use a different cut of beef?

Brisket or beef chuck shoulder work well; avoid lean cuts like sirloin, which won't achieve the same tender, shredded texture in slow cooking.

How do I make the au jus?

Strain the braising liquid after shredding the roast, skim excess fat, and simmer with beef broth and pan drippings until flavorful; serve warm for dipping.