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.
Pot Roast Sandwiches
Take this spin on pot roast up on a notch by tossing it on a roll and enjoying it French dip style.
Ingredients
- 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
Instructions
- 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: 1Amount Per Serving: Calories: 454Total Fat: 29gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 138mgSodium: 1185mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 40g
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
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