Mississippi Pot Roast Sandwiches
Servings: 6 sandwiches
Ingredients
- 3-4 pound chuck roast
- 0.6 oz envelope Italian salad dressing mix - I use Good Seasons
- 1 oz packet Au Jus Gravy mix
- 1/2 cup unsalted butter
- 1 cup pepperonicini - sliced into rings
- 1 cup roasted red peppers - sliced
- 6 crusty sandwich rolls
- 6 slices provolone cheese
Instructions
- Place roast in slow cooker.
- Pour Italian salad dressing mix and Au Jus gravy mix over the roast.
- Add butter and sliced pepperoncini to slow cooker; cover and cook on low for 8 hours.
- Remove meat from the slow cooker and shred with two forks; reserve sauce.
- Place shredded beef on sandwich roll and top with roasted red peppers and provolone cheese.
- Broil for 1-2 minutes or until cheese melts.
- Dip sandwiches in reserved sauce.
Notes
- Make it as a dinner: This is a great recipe for a sandwich but you can serve it as a main course for dinner with sides.
- Make a double batch and freeze for later: This recipe is perfect for doubling up. Make a double batch and freeze the shredded beef for another meal later on.
- Use a different cheese: Try a pepper jack cheese, mozzarella cheese or a nice Italian blend to mix up the flavor.
- Add more vegetables: Such as, try adding a some jalapeno peppers, sautéed onions or mushrooms to this Mississippi roast crock pot recipe.
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