Allow shredded beef to sit in cooking juices before serving for maximum flavor. Toast buns to prevent sogginess. Store leftovers with juices to maintain moisture and reheat gently.
Irresistible Ultimate Mississippi Roast Sandwiches Slow Cooked Magic
Tender slow-cooked chuck roast seasoned with ranch and au jus mix, shredded and served on toasted buns for the ultimate comforting sandwich.
Ingredients
Scale
3½ to 4 pounds (1.6–1.8 kg) chuck roast
1 tablespoon (15 ml) olive oil
1 teaspoon (5 g) freshly ground black pepper
1 teaspoon (5 g) garlic powder
1 packet (1 ounce / 28 g) ranch seasoning mix
1 packet (1 ounce / 28 g) au jus gravy mix
½ cup (120 ml) low-sodium beef broth
6 mild pepperoncini peppers
2 tablespoons (30 g) unsalted butter
6 to 8 sturdy sandwich buns
6 slices provolone or mozzarella cheese (optional)
Instructions
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Sear chuck roast in olive oil until browned on all sides.
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Transfer to slow cooker and sprinkle with ranch seasoning, au jus mix, black pepper, and garlic powder.
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Add beef broth, pepperoncini peppers, and butter.
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Cook on low for 8 hours or high for 4–5 hours until fork-tender.
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Shred beef and return to juices.
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Toast buns and assemble sandwiches with shredded beef and optional cheese.