These Mississippi Pot Roast Sandwiches hit every note — melt-in-your-mouth beef, buttery peppery heat, a little tang, and melty provolone to pull it all together into an over-the-top sandwich situation. It’s a little messy. A lot flavorful. And the kind of dinner that disappears fast — no matter how much you make. Mississippi pot roast sandwiches are a tasty family meal that the whole family can enjoy. They are loaded with juicy and tender beef, pepperoncini peppers, rich gravy, and toasted bread—classic comfort food.
If you’ve ever slow-cooked a roast and thought, “This is good, but it needs a little something more,” this is the recipe you didn’t know you were missing. I started making these when I had a big ol’ chuck roast taking up freezer space and zero plans to babysit dinner. It was one of those chaotic days with laundry piles, sticky countertops, and no energy left. So into the slow cooker it went with just a handful of pantry staples and the star of the show — pepperoncini peppers. Trust me, don’t skip them. They’re not overly spicy, just tangy, juicy, and exactly what that rich roast needs to keep it from tasting heavy.
The end result? Shreddy beef that soaks up every drop of flavor. I mean, it’s almost unfair how good it is. Pile it onto toasted sourdough or hoagie rolls, melt some provolone on top, maybe add a few more peppers if you’re into the heat, and you’ve got yourself the kind of sandwich you’d happily pay $14 for at a lunch spot. Only here, you’re barefoot in your kitchen with a full slow cooker and maybe a few chips on the side.
It’s meal prep friendly, kid-approved, and honestly, if you make it once… you’ll start finding excuses to “need” chuck roast every week. Whether you’re feeding a crowd or just want leftovers that don’t suck, these sandwiches are pure gold.
And if you’ve got leftovers (which isn’t a guarantee, let’s be honest), don’t let them sit in the fridge. I actually use the leftover meat for my Mississippi Quesadillas — they’re on the blog too and just as craveable. Same beef, different vibe. It’s the kind of two-for-one recipe trick that makes dinner the next night feel totally new.
When to Serve
These are great for:
- Lazy Sundays when you want a no-fuss dinner that makes your house smell amazing
- Weeknight dinners with minimal prep and big reward
- Game day spreads or tailgates (just keep them warm in a slow cooker!)
- Casual get-togethers — everyone can assemble their own sandwich
- Next-day lunches — and don’t forget, the leftover meat makes insane Mississippi Quesadillas (which I also have here on my blog!)
They’re a go-to in our house when I want something comforting and hands-off but still impressive enough to serve guests.
These Beef Sandwiches Are A Flavor Explosion
Skip the classic roast beef sandwich and create a melt-in-your-mouth flavor bomb! This beef sandwich is one that is going to impress anyone who takes a bite of this succulent sandwich. You might also know this recipe as a Mississippi mud sandwich. No matter what you call it, the flavor is BIG.
You will grab that roast and whip up the classic Mississippi pot roast, then once done create these out-of-this-world sandwiches! Pair with some salty chips, cucumber salad, or your favorite sides.
Now, if you have leftover roast on hand, skip cooking the meat and just assemble the sandwich as directed in the recipe box below. A great dose of protein that will get you fueled up for the day.
What Are Mississippi Pot Roast Sandwiches
These aren’t just your average roast beef sandwiches. They’re based on the internet-famous Mississippi Pot Roast recipe — where chuck roast slow-cooks with ranch seasoning, au jus, butter, and tangy pepperoncini. That same flavorful, juicy beef gets shredded and stuffed into toasted hoagie or sourdough rolls, then topped with melty provolone cheese. It’s bold, buttery, savory, a little spicy, and 100% addictive.
Think: a roast beef sandwich, but totally upgraded and dripping with flavor.
Why You’ll Enjoy These Mississippi Roast Sandwiches
- Family-friendly: These sandwiches are family-friendly. You can adjust the spice level by using mild peppers or ramping up the spice. The choice is yours.
- Dippable: These sandwiches are dippable, meaning you dip them in the au jus sauce. This helps add more flavor to the bread.
- Great Leftover: You can whip up these sandwiches anytime you want. Leftover meat tastes even better than night one!
Ingredients Needed
- Mississippi Pot Roast: For the meat of this sandwich, you will make a slow-cooker pot roast. The full steps for that are in the recipe card.
- Bread: You can use sourdough rolls or even hoagies. The choice of rolls is yours! I am all about a chewy bread so it can soak in all the juice and flavors without falling apart in your hands.
- Oil: Oil is used to brush the bread before toasting it.
- Cheese: I used provolone cheese, but you could easily swap it for mozzarella or another cheese type.
The full list of ingredients and amounts are in the printable recipe card at the bottom of the post. Scroll down for the list.
Variations To The Recipe
You can whip up this juicy beef sandwich as is or change up the flavor a bit. Here are a few ways to enhance the recipe even more!
- Add some mayonnaise or ranch for a tasty condiment for a creamier sandwich.
- To lessen the spice factor of the dish, you can substitute banana peppers for a milder flavor.
- You can use a pork roast or boneless chicken in the recipe in place of the beef chuck roast.
- Spread butter on the bread for toasting instead of oil for added flavor.
- Whole wheat rolls or chewier rolls will work great for the sandwiches.
Tips For Success
Slow cooking the roast will help ensure it is tender, not tough, and dry.
Remember to drizzle a bit of the juice on top of the sandwich for added flavor. You can also serve it with a bowl of sauce for dipping.
Shredding the meat helps when eating the sandwiches. You can use two forks to pull the meat.
Go right ahead and change up the type of cheese you use. You could reach for Cheez Whiz, pepper jack cheese, Monterey jack, etc. Just let the cheese melt well before serving for the best flavor.
Toasting the bread adds much texture and flavor to the sandwich, which you wouldn’t get otherwise.
You can add any of your favorite sandwich condiments to the sandwich for added layers of flavor: sliced tomatoes, lettuce, sliced onions, or even pickled cabbage. You will find many options to load onto these beef sandwiches.
Storing Leftovers
I recommend not assembling the sandwiches until you are ready to eat. Keep the meat and juice separate and store in the fridge for 3-4 days.
Then, right before eating, assemble sandwiches and eat and enjoy.
If you prefer, you can also freeze your meat for 2-3 months. Thaw the meat fully in the fridge or defrost it before assembling and cooking.
FAQ
Can I use a different cut of beef?
Chuck roast works best because of the marbling and tenderness after slow cooking. Brisket or rump can work too, but they won’t be quite as rich or juicy.
Do I have to use pepperoncini?
Yes! Unless you hate them, don’t skip them. They give that signature Mississippi pot roast flavor. If you’re sensitive to spice, use whole peppers and just a little juice — the flavor is worth it.
Can I make it ahead of time?
Absolutely. This actually tastes even better the next day once the flavors soak in. Just reheat in a pot with a splash of the gravy or broth to keep it juicy.
What’s the best bread to use?
Sourdough rolls, hoagie rolls, or anything with a little structure so it holds up to the saucy meat. You can even brush it with a little oil and toast it before filling for a restaurant-level sandwich.
Can I freeze the leftovers?
Yes. Shred the beef, let it cool, then freeze in a freezer-safe container with some of the juices. Reheat in a pan or slow cooker.
Whether it’s your first time making Mississippi pot roast or your tenth, this sandwich version is one you’ll come back to again and again. It’s low-effort, full of bold flavor, and just downright satisfying. Keep it simple with chips on the side or turn it into a full spread — either way, this recipe delivers every single time.
Craving More Recipe Ideas
- Slow Cooker Mississippi Ribeye
- Mississippi Pot Roast Quesadillas
- Slow Cooker Mississippi Chicken
- Crockpot Mississippi Steak Bites
Mississippi Pot Roast Sandwiches
Ingredients
- 3-4 pound beef chuck roast
- 1-2 tablespoons avocado oil
- 1 large sweet onion sliced
- 3 cloves garlic minced
- 1 ounce packet ranch dressing mix
- 1 ounce packet au jus gravy mix
- 1 cup sliced pepperoncini peppers or 10 whole peppers, plus 1/4 cup juice from jar
- 6 tablespoons unsalted butter
For the sandwiches:
- For the sandwiches:
- Sourdough roll or hoagie roll
- A little oil for brushing the rolls optional
- Provolone cheese slices
- Parsley for garnish optional
- Chips for serving
Instructions
- Heat a cast iron skillet over medium-high heat and add avocado oil. Sear the roast for about 5-8 minutes on both sides until browned and a crisp crust forms. Transfer seared roast to the bottom of a slow cooker.
- Surround the roast with sliced onions and sprinkle the seasoning packets all over. Top with slices of butter, pepperoncini peppers with the juice, and minced garlic.
- Cover with the lid and cook on LOW for 6-8 hours or on HIGH for 4-6 hours, or until the meat falls apart and is tender. This will depend on the size of the roast.
- Once the meat is tender and easily falls apart, transfer it to a baking tray or chopping board and shred with two forks. (I like to avoid scratching the inside of the crockpot!) Return it to the slow cooker and stir it into the sauce/gravy.
For the sandwiches:
- To make the sandwiches, first preheat the oven to 425 F.
- If the rolls did not come pre-sliced, slice them lengthwise using a large serrated bread knife. Do not slice them all the way through (that way the top bun is still connected and so the meat doesn’t fall out the back end).
- Place the bread onto a baking tray and lightly brush the tops with oil. Transfer the tray to the oven and bake for 3-5 minutes, just enough to toast the bread.
- Once the rolls are toasted to your liking, fill it with a large scoop of the shredded meat.
- Top it with some extra pepperoncini peppers if desired or other fillings such as lettuce or onions. Then place a few slices of provolone cheese on top!
- Transfer to a serving platter and serve with a side of the leftover gravy from the pot and some potato chips. Enjoy!
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