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Mississippi Roast Party Sandwich

Every nook and cranny of this sandwich is packed with layers of flavor. The shredded beef base of the sandwich is also my go to slow cooker Roast and Italian Beef recipe. I encourage you to grab your slow cooker and give this Mississippi Roast Party Sandwich recipe a try.
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Ingredients Method Notes

Ingredients
  

Mississippi Roast
  • 4 pounds Chuck Roast
  • 2 cups beef stock
  • 1 packet dried Au Jus
  • ½ packet Ranch seasoning
  • ½ packet Italian Dressing seasoning
  • ½ cup butter sliced or cubed
  • 6 Pepperoncini peppers (set aside more for sandwiches and garnish)
Bun Sauce
  • ½ cup butter, melted
  • 2 tbsp brown sugar
  • 2 tbsp Favorite spiced Mustard or Dijon Mustard
  • 2 tbsp Worcestershire Sauce
  • ½ tsp onion powder
  • ½ tsp garlic salt
Sandwiches
  • 6 slices Provolone Cheese
  • 3 hard bread rolls

Method
 

  1. Mississippi Roast
    Prepare the roast by sprinkling with salt and pepper and searing all sides in a frying with a small amount of garlic olive oil.
    In a bowl mix together beef stock, Au Jus, Ranch Seasoning and Italian Dressing Seasoning.
    Place the chuck roast into the slow cooker and pour the beef stock mixture over the top of the roast. Add the sliced butter and Pepperoncini peppers. Cover and cook on high for 6 hours, or until the meat is easily shredded.
    Remove any large chunks of fat from the meat and shred. Add shredded beef back into slow cooker to incorporate the flavors of the broth until ready to assemble sandwiches.
    2. Sauce
    Mix ingredients for the sauce together in a bowl.
    3. Sandwich
    Preheat oven to 'keep warm' temperature, between 175-200 degrees.
    Paint bottom of rolls liberally with sauce mixture.
    Slather the shredded Mississippi Roast onto the roll so it is 1" thick, add a Pepperoncini pepper to each side of the roll.
    Cover the meat with two slices of Provolone Cheese.
    Place the top half of top of the cheese to cover and cut the roll in half.
    Serve immediately or place sandwiches on a cookie sheet and place in warm oven until ready to serve.

Notes

Leftover Shredded Roast can be used for additional sandwiches or reheated and served over mashed potatoes.