Ingredients
For the Mississippi pot roast
1.5–2 kg (3–4.5 lb) beef chuck roast
1 packet ranch seasoning mix (approximately 28 g)
1 packet Italian dressing seasoning mix (approximately 28 g)
½ cup (120 ml) beef broth
½ cup pepperoncini peppers
2–3 tablespoons pepperoncini juice
½ cup (113 g) unsalted butter
½ teaspoon freshly ground black pepper, optional
½ teaspoon garlic powder, optional
For the sandwiches
6–8 hoagie rolls or French sandwich rolls
6–8 slices provolone cheese
1–2 tablespoons butter or olive oil for toasting the rolls, optional
Extra pepperoncini peppers for serving, optional
For the dipping sauce
1–2 cups reserved cooking juices from the slow cooker
¼ cup beef broth, if needed to thin the juices
Black pepper to taste
Instructions
Step 1: Prepare the beef
Remove the beef chuck roast from its packaging and pat it dry with paper towels. Trim away any large, thick pieces of excess fat, but leave some marbling because it helps keep the meat moist and flavorful during slow cooking.
Place the roast on a cutting board. If it is very large and does not fit comfortably in your slow cooker, cut it into two or three large pieces.
For extra flavor, heat a tablespoon of oil in a large skillet over medium-high heat. Sear the beef for approximately 2–3 minutes per side until a deep brown crust forms. This step is optional, but it adds a richer, roasted flavor to the finished sandwich.
Transfer the beef to the slow cooker.
Step 2: Season the roast
Sprinkle the ranch seasoning mix evenly over the top and sides of the beef.
Next, add the Italian dressing seasoning mix. Spread it over the roast so the meat is well coated.
If desired, add garlic powder and freshly ground black pepper. Be careful about adding extra salt because both seasoning packets may already contain a significant amount.
Step 3: Add the broth, butter and pepperoncini
Pour ½ cup of beef broth around the sides of the roast. Add the pepperoncini juice and scatter the pepperoncini peppers over and around the meat.
Place the butter on top of the roast. You can use one large piece or cut it into several smaller pieces so it melts more evenly.
The broth does not need to cover the meat. The beef will release additional liquid as it cooks, creating a rich, savory cooking sauce.
Step 4: Slow-cook the beef
Cover the slow cooker with its lid.
LOW setting: Cook for approximately 8 hours.
HIGH setting: Cook for approximately 4–5 hours, checking tenderness toward the end.
Cooking time depends on the thickness of the roast and your slow cooker. The beef is ready when it is fork-tender and pulls apart easily. If it still feels tough, continue cooking and check again later.
For the most tender texture, the LOW setting is generally preferable because it gives the connective tissue more time to soften.
Keep the lid closed as much as possible during cooking to maintain a steady temperature.
Step 5: Shred the beef
Once the beef is tender, carefully transfer it to a large bowl or shred it directly inside the slow cooker.
Use two forks to pull the meat apart into long, tender strands. Remove any large pieces of fat or connective tissue that you do not want in the sandwiches.
Return the shredded beef to the slow cooker.
Stir the meat thoroughly into the cooking juices so every strand absorbs the buttery, peppery seasoning. Let it sit in the warm juices for another 10–15 minutes before assembling the sandwiches.
Taste the beef. If you prefer more tanginess, add a small amount of extra pepperoncini juice. If the flavor is too strong or salty, add a little unsalted beef broth.
Step 6: Prepare the hoagie rolls
Preheat your oven to 180°C (350°F).
Slice the hoagie rolls lengthwise, leaving one side attached if you prefer them to open like traditional sandwich rolls.
Arrange the rolls on a baking sheet, cut sides facing upward.
For extra crispness, lightly brush the inside with melted butter or olive oil.
Bake for approximately 4–6 minutes, until the rolls are lightly toasted and warm. Watch them carefully so they do not become too hard.
To make the sandwiches even sturdier, avoid soaking the bread in the cooking liquid before adding the meat.
Step 7: Assemble the sandwiches
Place the toasted rolls on a clean baking sheet.
Use tongs to fill each roll with a generous portion of shredded Mississippi pot roast. Allow excess cooking liquid to drain off the meat before placing it on the bread.
Add a few pepperoncini peppers on top of the beef if desired.
Place one slice of provolone cheese over each sandwich. If your rolls are large, you can use two slices per sandwich.
Arrange the sandwiches so they remain open-faced, with the cheese resting directly on the warm beef.
Step 8: Melt the provolone cheese
Turn the oven to the broil setting, or use a high top heat setting if your oven does not have a broiler.
Place the baking sheet under the heat for approximately 1–2 minutes, until the provolone cheese melts and becomes soft and slightly bubbly.
Watch the sandwiches continuously because cheese and bread can brown quickly under a broiler.
Remove the tray carefully and let the sandwiches rest for about one minute before serving.
Step 9: Make the dipping sauce
Pour the remaining cooking liquid from the slow cooker into a heatproof bowl or small saucepan.
Skim off some of the excess fat from the surface if desired. Taste the liquid before serving because the seasoning packets can make it salty.
If the sauce is too concentrated, stir in a little beef broth. For a stronger, richer flavor, transfer the liquid to a saucepan and simmer gently for 3–5 minutes.
Pour the warm sauce into small individual bowls.
Serve one bowl alongside each sandwich so everyone can dip the bread and beef into the flavorful juices.
Serving suggestions
These sandwiches pair well with:
Crispy French fries or potato wedges
Coleslaw with a light dressing
Pickles or extra pepperoncini peppers
A simple green salad
Roasted vegetables
Onion rings
For the best texture, serve the sandwiches immediately after melting the cheese, while the bread is still crisp and the beef is hot and juicy.
Nutrition information
Estimated nutrition per sandwich, assuming eight sandwiches made with 1.5–2 kg of beef, hoagie rolls, provolone and cooking juices.
Nutrient
Approximate amount
Calories
650–800 kcal
Protein
40–50 g
Total carbohydrates
35–45 g
Total fat
35–50 g
Saturated fat
15–22 g
Fiber
1–3 g
Total sugars
3–6 g
Sodium
1,000–1,700 mg
Actual nutrition varies with the beef cut, bread size, cheese quantity and seasoning brands. Sodium can be especially high when using packaged ranch and Italian seasoning mixes.
Storage and reheating
Refrigeration: Store leftover beef and cooking juices in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Freeze the shredded beef with some cooking juices in a freezer-safe container for up to 2–3 months for best quality.
Reheating: Warm the beef in a covered saucepan over low heat with a little reserved juice or broth, stirring occasionally. Alternatively, microwave it in a covered microwave-safe dish in short intervals, stirring between intervals. Reheat leftovers to 74°C (165°F).
For the best sandwiches, store the beef separately from the rolls and assemble them fresh when ready to eat.
Important tip: The secret to excellent Mississippi pot roast sandwiches is cooking the beef until it is genuinely fork-tender, shredding it into the flavorful juices, and adding the provolone just before serving. This gives you juicy, tangy beef, melted cheese and toasted bread without making the sandwich soggy.