Sometimes you just need a super heartwarming meal, and it's even better on a cool fall day. Instead of serving this pot roast over rice or potatoes I baked a few loaves of bread and turned it into some delicious Pot Roast Sandwiches. You might recognize this as a Mississippi pot roast, it is a classic, I just like to take it up a notch.
What you need:
This recipe for Pot Roast Sandwiches couldn't be easier or have a shorter ingredient list.
Simply season a chuck roast with salt and pepper and sear it off in a skillet. Then place it in a slow cooker and let it hang out. It will take 5-6 hours for it to get SUPER tender and literally fall apart.
Since making the bulk of the dinner was so easy I spent the extra time I had making some fresh bread loaves. I used THIS RECIPE from King Arthur Baking to make their NOLA-Style French Bread Rolls. They are some of the simplest bread to make that I have ever made, and they are SO DANG GOOD!
This simple recipe created the perfect roll to serve this post roast on and make sandwiches with. It would also be amazing for making hero sandwiches on. They made for a great vehicle for this French dip style sandwich.
I like to assemble the sandwich my placing some meat on the bottom, cheese, and a little more meat so the cheese gets nice and melty in the middle. Finish with some banana pepper mustard and more peppers.
I think this recipe makes the perfect cold-weather meal and is perfect game day food while watching football or for super bowl watching! If you have enough extra time, make a batch of my Easy Homemade French Fries, or my Broccoli Cauliflower Salad for a summer treat.
- 1, 4lb Beef Chuck Roast
- 1 tablespoon Olive Oil
- ½ cup Ranch Seasoning
- 4 tablespoons Unsalted Butter
- 1, 16oz jar sliced Pepperoncini Pepper
- 2 loaves Crust Bread
- White Cheddar Cheese Slices
- Banana Pepper Mustard
- Salt & Pepper
- Season the beef heavily on all sides with salt and pepper.
- Heat a large skillet over medium heat and add the olive oil to the pan. Sear the roast until it has a dark crust on all sides.
- Place the roast, ranch seasoning, butter, the pepperoncini peppers (reserve a few to top the sandwiches with), and the juice into the bowl of a slow cooker or instant pot on the slow cook setting. Cook on high 5-6 hours until fall-apart tender.
- Serve on sandwich rolls and top with cheese, banana pepper mustard, and some of the reserved pepperoncini peppers. Remove some of the liquid from the bottom of the pot and serve with the sandwich for dipping French dip style.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 454Total Fat: 29gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 138mgSodium: 1185mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 40g
If you make this recipe, please let me know by leaving a review at the bottom of this page!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!