Mississippi Pot Roast Sandwiches

Name: Mississippi Pot Roast Sandwiches (Slow Cooker)
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 lb chuck roast; salt, to taste; black pepper, to taste; 2 tbsp vegetable oil; 1 cup beef stock; 1 (1 oz) packet ranch seasoning mix; 1/2 cup pepperoncinis; 1/4 cup pepperoncini juice; 4 tbsp unsalted butter; 4-6 potato rolls, for serving

Mississippi Pot Roast Sandwiches are slow-cooked chuck roast infused with tangy pepperoncinis, ranch seasoning, and butter, then shredded and served on toasted potato rolls for a savory, juicy sandwich.

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

🏷️

🏷️Pepperoncini

-0:00

thatdudecancookonTikTok

Total

4h 10m

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

3 lb chuck roast
salt, to taste
black pepper, to taste
2 tbsp vegetable oil
1 cup beef stock
1 (1 oz) packet ranch seasoning mix
1/2 cup pepperoncinis
1/4 cup pepperoncini juice
4 tbsp unsalted butter
4-6 potato rolls, for serving

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Instructions

1
Season the chuck roast liberally on all sides with salt and freshly ground black pepper.
2
In a large Dutch oven over high heat, add oil and sear the chuck roast until a deep brown crust forms on all sides.
3
Add the beef stock, the entire packet of ranch powder, pepperoncinis, pepperoncini juice, and butter to the pot.
4
Cover the Dutch oven and place it in a preheated 300°F (150°C) oven.
5
Cook for 4 hours, or until the meat is fall-apart tender.
6
Remove from the oven and let the roast rest for a few minutes.
7
Using two forks or gloved hands, shred the beef directly in the pot and mix it thoroughly with the cooking liquid.
8
Serve the shredded beef on toasted potato rolls.

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Tips & Notes

Pro tips

Sear the chuck roast in hot oil for 2–3 minutes per side before adding to the slow cooker to develop deeper flavor.
Stir in the butter during the last 30 minutes of cooking so it fully emulsifies into the braising liquid without separating.
Toast the potato rolls lightly before assembling to prevent them from becoming soggy; brush with cooking liquid for extra flavor.
Skim excess fat from the surface of the cooking liquid before shredding if a leaner sandwich is preferred.

Substitutions

Beef stock → chicken stock or water with 1 tbsp tomato paste (slightly lighter flavor)
Pepperoncinis → banana peppers or jalapeños (adjust quantity to taste for heat level)
Ranch seasoning mix → 2 tbsp homemade ranch spice blend: dried dill, parsley, garlic powder, onion powder, salt, pepper

Storage & make-ahead

Shredded beef keeps refrigerated in the cooking liquid for up to 3 days; reheat gently over medium-low heat or in the slow cooker on warm, then serve on freshly toasted rolls.