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!
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.
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
- 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.
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
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Baked Mississippi Pot Roast Sandwiches
- 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
- 24 Martin's Party Rolls
- 6 slices Provolone Cheese
- 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.
- Mix ingredients for the sauce together.
- 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.
This recipe was originally published on FoxValleyFoodie.com on November 3, 2016.