For extra flavor, allow shredded beef to sit in cooking juices before serving. Toast buns to prevent sogginess. Leftovers store well and reheat beautifully.
Ultimate Mississippi Roast Sandwiches
Tender slow-cooked chuck roast seasoned with ranch and au jus mix, shredded and served on toasted buns for a comforting and flavorful sandwich.
Ingredients
Scale
3½ to 4 pounds (1.6–1.8 kg) chuck roast
1 tablespoon (15 ml) olive oil
1 teaspoon (5 g) black pepper
1 teaspoon (5 g) garlic powder
1 packet (1 ounce / 28 g) ranch seasoning mix
1 packet (1 ounce / 28 g) au jus gravy mix
½ cup (120 ml) low-sodium beef broth
6 mild pepperoncini peppers
2 tablespoons (30 g) unsalted butter
6 to 8 sandwich buns
6 slices provolone or mozzarella cheese (optional)
Instructions
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Sear chuck roast in olive oil until browned on all sides.
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Transfer to slow cooker and sprinkle with ranch seasoning, au jus mix, black pepper, and garlic powder.
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Add beef broth, pepperoncini peppers, and butter.
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Cook on low for 8 hours or high for 4–5 hours until fork-tender.
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Shred beef and return to juices.
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Toast buns and assemble sandwiches with shredded beef and optional cheese.
Notes
Find it online: https://jenniferdish.com/ultimate-mississippi-roast-sandwiches/