Crock Pot Mississippi Roast Sandwiches! Seriously, these are the best things to come out of a crock pot since my wife jumped out of a giant slow cooker for my birthday! Don’t tell her I said that, not because she will be embarrassed, but because she will tell you it isn’t true, and I don’t want my lies to be exposed.
For those of you unfamiliar with the Mississippi Roast, it is a dead simple roast that was concocted in the 90’s and took the internet by storm in recent years, for good reason too! This roast is dead simple, and ridiculously flavorful! Some people recommend slicing it up and serving it with carrots and mashed potatoes, for a more traditional dinner. That would be fine, but I think making Crock Pot Mississippi Roast Sandwiches is when these succulent shreds of beef really begin to sing!
Make no mistake; these are not your mom’s shredded beef sandwiches. If you are looking for a great traditional shredded beef sandwich, I have the recipe you need right here. It won’t disappoint! These Crock Pot Mississippi Roast Sandwiches, however, are a whole different ballgame! Au jus gravy, ranch seasoning, pepperoncinis, and a whole stick a butter combine to create most wonder fragrance ever to emanate from your kitchen that is only outdone by the intoxicating flavor of the tender shreds of flavor infused beef!
Did I really say a stick of butter? Yes, and it really adds a luxurious mouth feel to the beef. You can cut it back if you want, but you will really be doing the flavor of your sandwiches a disservice. Not to mention, you will likely be haunted by the angry ghost of Julia Child… Don’t say I didn’t warn you.
A simple 5-6 quart crock pot is ideal for this recipe. You can literally just set it and forget it once the ingredients have been added. When it is finished you can shred the meat with forks, or use these cool bear claws! Though, you have to RAWR every time you use them. It’s the rules.
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Crock Pot Mississippi Roast Sandwiches
- 4 lbs chuck roast
- 1 ¼ oz packet au jus mix (dry)
- 1 oz packet ranch seasoning
- 1 stick butter
- 6 pepperoncini peppers
- Fresh ground pepper to taste
- 8 Bakery Buns
- 8 slices Provolone Cheese
- Horseradish sauce or Mayo
- Add beef to crock pot and add all remaining ingredients on top.
- Cook for 6 hours on high, or until beef is easily shredded.
- Remove and large chunks of fat and shred.
- Add beef to sandwich and top with cheese and cooked pepperoncini, if desired. Add horseradish, or mayo, to top bun and serve.
Number of servings will vary depending on how fatty the roast is and the size of the buns used.
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