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    Home » Recipes » Sandwich

    Baked Mississippi Pot Roast Sandwiches

    Published: Jun 20, 2022 by Fox Valley Foodie · This post may contain affiliate links

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    Baked Mississippi Roast Party Sandwiches Recipe

    This Baked Mississippi Roast Party Sandwiches recipe is sponsored by Martin's Famous Potato Rolls. As always, all opinions are my own.

    Baked Mississippi Roast Party Sandwiches are packed with incredible flavor - piles of seasoned shredded beef and oozing melted cheese are placed between piping-hot party buns that are bathed in a sweet and savory buttery sauce. This is a Mississippi Roast like you've never seen it before!

    Baked Mississippi Roast Party Sandwiches

    I have the perfect holiday party meal for you! These Baked Mississippi roast party sandwiches are ideal for feeding a crowd, and their small size makes them perfect for eating while mingling. Your friends won't be able to get enough of them.

    What are they?

    Mississippi pot roast sandwiches are luxurious baked party sandwiches loaded with ranch seasoned shredded beef that is topped with melted cheese and bathed in a mouthwatering mixture of butter, brown sugar, Dijon mustard, and Worcestershire sauce that infuses every nook and cranny of the sandwich with flavor.

    This delicious pot roast was already my favorite slow cooker meal, but these baked party sandwiches bring this decedent roast to a whole new level of flavor! So let's pull out the slow cooker and give this Baked Mississippi Roast Party Sandwiches recipe try. I promise it will soon be one of your favorite recipes too!

    Delicious Tip: Any leftover Mississippi pot roast can be served over a bed of mashed potatoes! This delicious dinner is a great way to repurpose leftovers.

    Baked Mississippi Roast Party Sandwich

    Ingredients and Substitutions

    • Party rolls - I use Martin's Party Rolls for my Baked Mississippi Roast Party Sandwiches. Not only does the 24 count package of rolls fit perfectly into a 9x13" baking pan, their soft pillowy texture is ideal for sopping up every last bit of flavor from the buttery mopping sauce.
    • Beef Chuck Roast - Chuck roast is the best cut of meat to use, but other beef roasts can be substituted. However, if the roast is too lean the meat will lack moisture.
    • Dry Au jus gravy mix packet - Dry onion soup mix can be substituted in a pinch.
    • Ranch seasoning packet
    • Butter
    • Whole Pepperoncini peppers - You will find these with the jarred peppers. You can use more or fewer to taste. Banana peppers are an equally good substitute.
    • Brown Sugar
    • Dijon Mustard
    • Worcestershire Sauce
    • Onion Powder
    • Provolone cheese - Other mild cheeses can also be substituted.
    Baked Mississippi Roast Party Sandwiches Recipe

    How to make them

    Making these baked Mississippi pot roast party sandwiches is a two-step process. First, we have to make the shredded Mississippi roast meat, then we need to assemble the sandwiches and bake them.

    Begin by placing the beef roast, Au Jus mix, ranch seasoning packet, stick of butter, Pepperoncini peppers, and ground pepper in the crock pot. Turn it on high and let it cook for 4-6 hours, or until the flavorful beef is tender and easily shredded with a fork. You can mix together the ingredients for the sauce in a small bowl while you wait.

    Once the meat has finished cooking preheat your oven to 375 degrees. Place the bottom half of the rolls in a 9x13 baking pan and pile the shredded meat evenly onto the buns until it is one inch thick. Top with cheese and place the top half of the bun on top. Finally, paint the sauce liberally over the top of the buns, letting it drip down in all of the crevices.

    Cover the pan in foil and bake for 10 minutes, then remove the foil and bake 10 minutes longer. Remove the sandwiches from the oven and serve.

    How to Store Leftovers

    Leftover Mississippi roast sandwiches should be covered in foil or placed in a sealed container and refrigerated. It is best to enjoy them within 3-5 days.

    Leftover sandwiches can be individually reheated in the microwave, however, this will make the bun soft and slightly mushy. The best way to reheat these Mississippi roast party sandwiches is to place them in a 375 degree oven for 10 minutes while covered with foil.

    More Party Sandwich Recipes

    • Slow Cooker Shredded Beef Sandwiches
    • Philly Cheesesteak Sliders
    • Cuban Sliders
    • Homemade Sliders

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    Baked Mississippi Roast Party Sandwiches

    Baked Mississippi Pot Roast Sandwiches

    Baked Mississippi pot roast sandwiches are packed with flavor-infused shredded beef, oozing melted cheese, and placed between piping-hot party buns that are bathed in a sweet and savory buttery sauce.
    5 from 6 votes
    Print Pin Rate Save Saved
    Course: Entree
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 5 hours 20 minutes
    Total Time: 5 hours 30 minutes
    Servings: 12 servings
    Calories: 643kcal
    Author: Fox Valley Foodie

    Ingredients

    Mississippi Roast

    • 4 pounds Chuck Roast
    • 1 ¼ ounces Au Jus packet (Dry)
    • 1 ounce Ranch seasoning packet
    • ½ cup Butter
    • 6 whole Pepperoncini peppers
    • Fresh ground pepper to taste

    Bun Sauce

    • ½ cup Butter melted
    • 2 tablespoon Brown Sugar
    • 2 tablespoon Dijon Mustard
    • 2 tablespoon Worcestershire Sauce
    • ½ teaspoon Onion Powder

    Sandwiches

    • 24 Martin's Party Rolls
    • 6 slices Provolone Cheese

    Instructions

    Mississippi Roast

    • Place the chuck roast into the slow cooker and set the remaining Mississippi roast ingredients on top of the roast. Cook on high for 6 hours, or until the meat is easily shredded.
    • Remove any large chunks of fat from the meat and shred.

    Sauce

    • Mix ingredients for the sauce together.

    Sandwich

    • Preheat oven to 375 degrees.
    • Place entire package of Martin's Party Potato Rolls into a 9x13" baking pan and remove the top half of the buns. (The buns should fit perfectly in the pan)
    • Slather the shredded Mississippi Roast onto the buns so it is 1" thick. 
    • Cover the meat with slices of Provolone Cheese.
    • Place the top half of top of the cheese to cover. Paint buns liberally with sauce mixture.
    • Cover baking pan in foil.
    • (Baking pan may now be placed in the refrigerator until ready to be cooked, or you can proceed with baking)
    • Bake the covered pan for 10 minutes, then remove the foil and bake for 10 minutes further.
    • Remove from oven and serve immediately.

    Notes

    You may have some leftover shredded Mississippi Roast after topping the buns. These make great leftovers, or you can buy extra buns to make a partial batch of party sandwiches.
    Using liquid, such as beef broth, isn't necessary because its own juices will render from the fat of the chuck roasts while it cooks.
    Optional: You can add sliced pepperoncini peppers to the sandwiches prior to baking if desired.

    Nutritional Information

    Calories: 643kcal | Carbohydrates: 35g | Protein: 37g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 154mg | Sodium: 437mg | Potassium: 547mg | Fiber: 2g | Sugar: 7g | Vitamin A: 615IU | Vitamin C: 0.7mg | Calcium: 191mg | Iron: 5.2mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    This recipe was originally published on FoxValleyFoodie.com on November 3, 2016.

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    Reader Interactions

    Comments

    1. Sarah Garcia

      November 17, 2020 at 8:40 am

      5 stars
      My college student is coming home tomorrow and requested these for his first meal back home!!

      Reply
    2. Kecia

      September 23, 2019 at 8:55 am

      5 stars
      Ben, if I cooked in slow cooker on low, how long would it take?

      Reply
    3. Joanne Langton

      July 31, 2019 at 4:49 pm

      I look forward to making them they sound delicious

      Reply
    4. Joanne Langton

      July 31, 2019 at 4:48 pm

      What is good to serve with these at a poker party ? Thank you

      Reply
      • Fox Valley Foodie

        July 31, 2019 at 5:41 pm

        Check out my appetizers. Pasta salads and dips are always great at a party.

        Reply
    5. Sarah Blumenfeld

      January 27, 2019 at 7:46 am

      Did you slather the actual outside of the top bun with sauce or do you slather the inside before you close it?

      Reply
      • Fox Valley Foodie

        January 28, 2019 at 6:56 pm

        The sauce goes on the outside of the buns.

        Reply
    6. Michelle

      November 23, 2018 at 7:22 am

      Love Mississippi pot roast so excited to try these for a gathering tomorrow. Question.. what did everyone serve with these?

      Reply
    7. Elizabeth

      January 22, 2018 at 8:29 am

      I made these and they are wonderful. A definite make again at out house for a meal.

      Reply
      • Brooke

        August 19, 2021 at 6:04 am

        Can you use Hawaiian slider rolls for these?

        Reply
        • Fox Valley Foodie

          August 19, 2021 at 8:03 am

          Absolutely!

          Reply
    8. Anna

      January 06, 2018 at 10:27 am

      5 stars
      I love this recipe!! Family favorite!

      Reply
    9. Vickie

      December 07, 2017 at 9:00 pm

      5 stars
      Do you cover the roast with water with the other ingredients in the slow cooker?

      Reply
      • Fox Valley Foodie

        December 08, 2017 at 8:34 am

        Nope! Just dump in the ingredients listed.

        Reply
        • Amy

          December 24, 2018 at 8:31 am

          Did you add water for the au ju or ranch packets as they say to do on the packet?

          Reply
          • Fox Valley Foodie

            December 24, 2018 at 8:36 am

            No, the meat will release sufficient liquid while cooking.

            Reply
    10. Mallory

      June 29, 2017 at 3:26 am

      I made these tonight for dinner for the first time and everybody loved them! The meat was super tender and had awesome flavor. Will be making these often.

      Reply
    11. Beverly Dilsaver

      February 03, 2017 at 3:46 pm

      Thank you. I was wondering what to have during the game Sunday,so I'm going to do these. Wondered if they could be frozen and baked for future use.

      Reply
      • Fox Valley Foodie

        February 03, 2017 at 4:39 pm

        Good question. I haven't tried freezing them but I suspect it would work. I would bake them covered in tin foil for an extended period of time before uncovering them. If you decide to test it out, let me know how it works.

        Reply
    12. Shannon

      December 16, 2016 at 10:30 am

      How far in advance could I prepare this before baking? I'm having a party tomorrow around 7 p.m. Could I assemble the sandwiches tonight and bake tomorrow evening? I see the previous response that the sandwiches won't get soggy, but I wonder if a longer time of the juices soaking into the bread would make them that way. (Usually when I think of making something ahead as in the directions, it's only a few hours or so.)

      Reply
      • Fox Valley Foodie

        December 16, 2016 at 10:37 am

        I suspect you would be just fine to make them right now. Be sure to cover them in the fridge.

        Reply
        • Shannon

          December 16, 2016 at 6:51 pm

          Thanks!

          Reply
    13. Erin Anderson

      December 09, 2016 at 1:11 pm

      Will these get soggy if they are
      a: made up a head of time, and b: have a sauce brushed on top?
      or do they dry when they are baked?

      Reply
      • Fox Valley Foodie

        December 09, 2016 at 1:36 pm

        If you follow the instructions and place them in the refrigerator until ready to eat, as described in step 7, they will be perfect. The sauce will soak in to the buns but they won't be soggy after being baked.

        Reply
    14. Sarah @ Champagne Tastes

      November 04, 2016 at 9:46 am

      Slow cookers for the win! I love anything that makes dinner easier 😀

      Reply
    15. Sandhya Ramakrishnan

      November 04, 2016 at 9:20 am

      Not sure if I my earlier comment went through.
      I am like you, I don't need holidays to make holiday food. Love the make ahead dinners for any night dinner.

      Reply
    16. Suzy | The Mediterranean Dish

      November 04, 2016 at 9:16 am

      These party sandwiches look amazing! Thanks for sharing.

      Reply
    17. Sandhya Ramakrishnan

      November 04, 2016 at 9:11 am

      I feel the same as you! I don't need holidays to make holiday foods 🙂 Love the make ahead dinners

      Reply
    18. Platter Talk

      November 04, 2016 at 9:01 am

      5 stars
      Your sliders look amazing! I think that They would be great for Sunday football, this week. Thanks for the idea.

      Reply
      • Fox Valley Foodie

        November 04, 2016 at 9:05 am

        Thanks Dan! You're right, these would be perfect this weekend! Plus they can be made up in advance prior to baking, so you won't even miss the pre-game!

        Reply

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