Melt in your mouth roast, placed in a sub roll with provolone cheese, there is simply nothing better!
On a cold night, this roast sandwich is here to warm you up! Great in all seasons, this Mississippi Roast is sure to be a dinner favorite. It's highy requested in my house and I know it will be in yours too! It's a quick and easy recipe that can feed several, or used as some delicious leftovers.
Mississippi Roast
Ingredients
2lb chuck roast
1 tbsp salt
1 tbsp pepper
1/2 packet of ranch seasoning
1/2 packet of au jus gravy
2 tbsp of butter cut into small pieces
1/2 jar of pepperoncinis and it's brine
6 sub rolls
6 slices of provolone cheese (optional)
Instructions
Set a pan to medium heat and add cooking oil. Salt and pepper chuck roast.
Sear chuck roast on all sides and place in crockpot. Add drippings from pan into crockpot.
Top the roast with ranch, au jus, pepperoncini brine, pepperoncinis and butter.
Cook on low for 8 hours. Take meat out at 7 1/2 hours and shred meat, remove fatty pieces if desired. Place shredded roast back into crockpot for thirty minutes.
Split sub rolls, add provolone cheese and toast.
Fill rolls with roast and enjoy!
This is also a great leftover meal. We often make this for the two of us and eat it for lunches for the next couple days! You can use a large or smaller roast depending on how many portions you need. You can also use the au jus in the crockpot for dipping!
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