One of the most heartwarming recipes from childhood for so many is a good Mississippi Pot Roast. I have taken that inspo and turned it into these Pot Roast Sandwiches that I like to serve French dip style for extra goodness!
Ingredients
The beauty of this recipe is that it only requires a few ingredients that I typically have on hand. I just have to buy a beef roast, sear it off, and dinner is on its way to being delicious!
What you need:
- Beef Chuck Roast
- Olive Oil
- Ranch Seasoning
- Au Jus Gravy Packet
- Butter
- Pepperoncini Peppers
- Beef Stock
- Crusty Bread
- Provolone Cheese Slices
- Salt & Pepper
See the recipe card for full quantities.
Method
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.
I like to assemble the sandwich by placing the shredded meat on top of toasted baguettes or ciabatta rolls, add provolone cheese on top, and finishing with some banana peppers. Serve with a side of the juices from the bottom of the pot for dipping.
I like to serve this traditional restaurant style with a side of my Homemade Fries. Chips work too, but fries are just that much better! In the summer, I might serve these with my Broccoli Cauliflower Salad or a Classic Caesar Salad.
📖 Recipe
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
- 5 pound Beef Chuck Roast
- Kosher Salt, Diamond Crystal
- Fresh Cracked Black Pepper
- 1 tablespoon Olive Oil
- ½ cup Ranch Seasoning
- 1 Au Jus Gravy Packet
- 4 tablespoons Unsalted Butter
- 1, 16oz jar sliced Pepperoncini Pepper with juice
- Beef Stock, as needed
- 2 loaves Crust Bread
- 24 Provolone Cheese Slices
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 four sides. This can also be done in a slow cooker or Instant Pot that has a sear function to make it a true one-pot meal.
- Place the roast, ranch seasoning, au jus packet, butter, pepperoncini peppers (reserve a few to top the sandwiches with when serving), and the juice into the bowl of a slow cooker or Instant Pot on the slow cook setting. Add about a cup of beef stock if needed.
- Cook on high for 5-6 hours, or until fall-apart tender.
- When the meat is fall apart, fork-tender, remove from the pot and shred with two forks. Add 1-2 cups more beef stock to the remaining liquid in the pot, and bring to a boil by setting the cooker to simmer or high. Remove some of the liquid from the bottom of the pot and serve with the sandwich for dipping, French dip style. Then add the beef back to the remaining juices before making sandwiches.
- Serve on toasted sandwich rolls and top with cheese and some of the reserved pepperoncini peppers, and serve with reserved liquid if you'd like them to be French Dip Style.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 748Total Fat: 50gSaturated Fat: 24gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 207mgSodium: 1793mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 64g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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