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.
The above link is an affiliate link. Any Amazon purchases made through this link helps support FoxValleyFoodie.com at no additional cost to you.
Crock Pot Mississippi Roast Sandwiches
Ingredients
Mississippi Roast
- 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
Sandwiches
- 8 Bakery Buns
- 8 slices Provolone Cheese
- Horseradish sauce or Mayo
Instructions
Mississippi Roast
- 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.
Sandwiches
- Add beef to sandwich and top with cheese and cooked pepperoncini, if desired. Add horseradish, or mayo, to top bun and serve.
Notes
Number of servings will vary depending on how fatty the roast is and the size of the buns used.
Nutritional Information
If you enjoyed my Crock Pot Mississippi Roast Sandwiches recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.
Christina
Super addicting & most flavorful shredded beef I ever tasted!
Sandy
This sounds wonderful!! I am debating between this and your Italian Beef recipe. My question is this: Can I shred the beef and add it back into the broth to soak up the juices??
Amanda
Has anyone tried making this recipe covering the meat with a liquid like beef broth? It was definitely a delicious recipe and a little liquid (or gravy as I call it) did form at the bottom, but most of the roast was uncovered and turned out kind of dry. I'd like to try it again covering it with broth for a more moist meat (which is what I typically do when I make a crock pot roast), but I hope it doesn't dilute the incredible flavor.
Sara
I have to comment . I normally don’t but I will ; i was scared ; I was thinking but he didn’t mention any liquids or broths etc ... I kept checking the crock pot nervous . I had four hungry men coming to watch Monday football 🏈. Oh my god the end result was heavenly . It shredded into its own juices ; they ate it all . They didn’t even Leave one drop of that 4 pd roast for me . Thank you so much for sharing .
Ulanda
This is even better than the pot roast sandwich I love making!
Macey
Making this right now but with a tri-tip, I hope it's just as good! ! One question; don't you add any liquid? Cheers, Macey
Macey
I assumed your dry mix of Au juice was mixed according to packet instructions. ....which is what I did. It will be DELISH regardless. Cheers
Fox Valley Foodie
Don't worry about the package instructions, all you need to do is add it to the slow cooker with the other ingredients. Though you are right, it should still turn out great either way!
Fox Valley Foodie
Tri-tip is a fantastic substitution! Don't worry about adding liquid, liquid will come out of the meat as it cooks.
Linda
I happily found your blog while searching for some info regarding Italian Beef sandwiches. I will be making these for the family for after Thanksgiving. I love the way your blog is set up. In fact, one of my pet peeves about many food bloggers is that I think they like to pontificate about the recipe a little much. And...I don't need to see every grain of salt and a close up view of the beautiful onion or whatever is being used! Therefore, your "cut to the chase" buttons are much appreciated. There are times when all we have time for is to get that needed recipe. Then at other times, I can come back and savor the pictures and tips and dream that my dish will turn out as good as yours looks! And by the way, this is probably just a preference question, but which is the best? Italian Beef or the Mississippi Crock Pot Beef? Note: I lived in Mississippi for quite a few years quite a few years ago and never saw anything like the Mississippi Crock Pot Beef or Chicken! I've rated your blog a 5 Star!
Fox Valley Foodie
Thanks for the comment! I completely agree. I try only to add enough to be entertaining, informative, and to the point. I also hate scrolling forever just to get a recipe, if that is all I am after, so I try not to make my readers do that. Answering, which recipe is best (Italian Beef vs Mississippi Roast) is TOUGH! They are two of my favorite recipes. I probably make the Mississippi Roast at home more often, so I guess I will have to say that one. But seriously, they are two of my favorite recipes on this website.
penny
Ready to make the. CHICKEN version of your crack pot chix. do you recommendthe BEEF AUSJUS. dry mix over Chix. or a pak. of dry Chix gravy mix.
Fox Valley Foodie
The packaging I buy simply says, "Au Jus Gravy Mix". I doubt this would be any different than "Beef Au Jus" though.
Janie
My local store is sold out au jus- do you ever tried with any other gravy mix
Fox Valley Foodie
Unfortunately I have not. Perhaps a French Onion seasoning mix would work.
Greg
Can I use a Rump Roast rather than a Chuck Roast? Will it make any significant difference in the taste? Thanks.
Fox Valley Foodie
That would be fine. I make substitutions like that all the time.
Melissa
Second time making this, it's delicious! Just wondering if cooking on high is an option? If so, for how long? Thanks!
Fox Valley Foodie
I'm glad you liked them! You can cook these on high or low, the main issue is just cooking long enough till it is easily shredded. That time will vary with the thickness of the roast. 4-6 hours on high should be great!
Brittany
What kind of Au Jus do you use and is it a dry packet or a liquid?
Fox Valley Foodie
I use a dry packet. I'll update the recipe to make that clear.
Rachel
I love anything involving pepperoncinis. Bookmarking this for future reference!
peter @feedyoursoultoo
Love the look of this sandwich. I am on my way over.
Fox Valley Foodie
I'll make a double batch!