Mississippi Pot Roast Sandwiches

Our local marina makes these and we have had them a couple times and they are so good, so I decided to try making them at home. There are a bunch of recipes online and I used the one that got pretty much all five star ratings. It’s a super simple recipe.

Mississippi Pot Roast

Chuck Roast

Packet of french onion soup mix

Packet of ranch dressing mix

Pepperoncini peppers (the pickled kind)

Stick of butter

First brown the chuck roast well.

Once browned, place in crock pot, and sprinkle the soup and dressing mixes over the top. Place the butter on top of the meat and the peppers around the meat and on top of the meat.

Put the lid on the crock pot and cook on low for 8 hours. Yes, it really does take this long. Scrape the seasonings and peppers off the meat and place on a cutting board and remove any large pieces of fat or gristle. Place the trimmed meat in a large stand mixer with the paddle attachment and run on low until the meat is shredded. If you don’t have a stand mixer, you can shred the meat with two forks.

I placed the meat in a container and refrigerated it. I scraped the crock and put all the juices in another container. When it came time to make sandwiches, I removed all the fat from the reserved liquid and pour some of the juice over the meat that I heated in the microwave.

For the sandwich, I took a small ciabatta loaf and toasted it under the broiler until it was nice and brown. I removed the bottom half of the loaf and put provolone cheese on the top and broiled it until it was melty. I simply put the meat on the bread and cut into two pieces.

We didn’t add any more items to the sandwich, but you could obviously add mayo, horseradish sauce, mustard, pickles, grilled onions, etc. But I can tell you it doesn’t really need any of that. It is really good just plain.