Tender, tangy and flavorful slow cooked shredded beef with just a hint of heat, Mississippi Pot Roast Sandwiches are an easy to make delicious family favorite!
My slow cooker definitely doesn’t always get the love it deserves, but it absolutely shines with this recipe for Mississippi Pot Roast Sandwiches.
And if you’re not in the mood for sandwiches, this can just as easily be served as a dinner main with sides. Seriously good. My family asks for this pot roast again and again!
What the heck is Mississippi Pot Roast and How is this Recipe Different?
The story goes that this recipe was invented by a Mississippi mom who created a slow cooker recipe using an inexpensive cut of meat, a packet of ranch salad dressing mix, a package of dry gravy mix, some pickled peppers and a stick of butter.
The strange combination was quick and easy and all sorts of delicious, quickly rising to church cookbook fame, then soon after developing a viral following on Pinterest…where a million versions were born.
So How is this recipe different?
The original recipe is delicious and easy but the thing is, those packets of dry ranch and dry gravy mix… they contain a lot of salt and preservatives.
This version uses a quick dredge in flour and browning the roast in oil before cooking in place of the gravy mix, and mayonnaise mixed with pantry herbs and spices in place of the dry ranch powder. The result is just as delicious as the original recipe!
What you’ll need to make Mississippi Pot Roast Sandwiches
- Boneless Beef Chuck Roast – this particular cut of beef is usually readily available in the grocery store and usually pretty affordable. You could also use beef round roast, top roast, bottom round roast, or rump roast.
- All Purpose Flour – used to help create the gravy base for this dish, flour acts as a thickener. For a low carb or Keto friendly version, you can skip the flour completely or substitute the same amount of almond flour.
- Butter – Many of the Mississippi Pot Roast recipes call for unsalted butter. Probably because they are adding those two highly salted packets of dry gravy and dry ranch. Since we are skipping those, salted butter is just fine in this recipe if that is what you have on hand, although unsalted butter of course can be used.
- Pepperoncini – These thin skinned, yellow or light green pickled peppers, usually 2-3 inches long are sold in the pickle and condiment aisle of the grocery store and are offered in mild or spicy versions. We use 10 of them for this recipe as that seems like just enough vinegar and spice without it being overwhelming.
- Ranch Herbs and Spices – in creating the “ranch” element of this recipe, it is very simple. We combine mayo, apple cider vinegar, dill weed and paprika.
How to make Mississippi Pot Roast Sandwiches
In the world of instant pots and air fryers, my slow cooker remains my trusted old friend, quietly waiting in the background for me to come around again. It definitely doesn’t always get the love it deserves, but it absolutely shines with this recipe for Mississippi Pot Roast Sandwiches.
With minimal effort, this beef is tender and tangy and although we love it on big crusty buns where that delicious sauce gets soaked right in to the bread, it can just as easily be served as a main!
Place the roast on a flat surface and evenly season with kosher salt and pepper. Dredge the roast in the flour and then and rub it in until it is evenly coated. You can shake off any excess flour.
Add 2 tablespoons of canola oil to a skillet and place on high heat. Once the oil is shimmering, create a crust by browning the roast on all sides, 3-5 minutes per side.
Browning the meat before putting it in the slow cooker will create the deep rich beef flavor base of your roast and the flour will act as the thickening agent for the sauce.
Set the slow cooker on low heat, remove the roast from the pan and place it into the bowl. Pour the melted butter over the top.
The butter will keep the meat moist and tender, adding just enough fat and all the flavor as it combines with that caramelized crust that you created in the skillet.
Meanwhile, in a small bowl combine the mayonnaise, apple cider vinegar, dill and paprika, stirring until well blended.
Spread the mixture over the roast so that it is evenly coated. Place the Pepperoncinis on top of the meat and into the slow cooker surrounding it.
Cover and cook for 6-8 hours until the meat is tender and falling apart.
Remove the roast from the slow cooker and remove the stems of the pepperoncinis. Shred the roast and peppers using 2 forks.
Once shredded, return the meat to the slow cooker. Add two tablespoons of pepperoncini juice and toss the shredded beef in the remaining slow cooker juices.
The combination of butter, herbs and beefy broth will just soak right back in to the meat making every bite incredibly flavorful.
Serve piled on sandwich buns with Provolone cheese if desired or as a dinner main with whatever sides you like.
No matter how you serve it, this simple slow cooker meal is sure to become an easy family favorite. Enjoy!
Other Slow Cooker Recipes you may Enjoy:
Slow Cooker Pork Carnitas – With the flavors of Mexico and a gazillion dinner possibilities, this pork cooks to seasoned perfection in the slow cooker!
Crockpot Sweet and Sour Ribs – This sauce… I could eat the sauce with a spoon. Melt in your mouth ribs with the best sauce ever!
Sweet Pulled Pork Sliders with Rootbeer Sauce – Don’t let the name fool you – the final result does not taste like rootbeer at all. These savory little sliders are sweet and tender and a huge hit at every party.
Crockpot French Onion Soup – This is one of those recipes that just plain should not work but the result is like the soup you buy in a five star restaurant. Crazy good!
Slow Cooker Sweet & Sour Meatballs – A quick and easy family favorite, this weeknight meal is delicious and satisfying.
Mississippi Pot Roast Sandwiches
- Slow Cooker
- 1 boneless chuck roast or round roast 3 to 4 pounds
- 2 tsp kosher salt plus more to taste
- 1 1/2 tsp freshly ground black pepper plus more to taste
- 1/4 cup all-purpose flour
- 2 tbsp canola oil
- 4 tbsp butter melted
- 2 tbsp mayonnaise
- 2 tsp apple cider vinegar
- 1/4 tsp dried dill weed
- 1/4 tsp paprika
- 10 Pepperoncini
- 2 tbsp Pepperoncini juice
- Sandwich buns
- Sliced Provolone cheese
- Place the roast on a flat surface and evenly season with kosher salt and pepper. Dredge the roast in the flour and then and rub it in until it is evenly coated.
- Add 2 tablespoons of canola oil to a skillet and place on high heat. Once the oil is shimmering, create a crust by browning the roast on all sides, 3-5 minutes per side.
- Set the slow cooker on low heat, remove the roast from the pan and place it into the bowl. Pour the melted butter over the top.
- Meanwhile, in a small bowl combine the mayonnaise, apple cider vinegar, dill and paprika, stirring until well blended.
- Spread the mixture over the roast so that it is evenly coated.
- Place the Pepperoncinis on top of the meat and into the slow cooker surrounding it.
- Cover and cook for 6-8 hours until the meat is tender and falling apart.
- Remove the roast from the slow cooker and shred it using 2 forks.
- Once shredded, return the meat to the slow cooker. Add two tablespoons of pepperoncini juice and toss the shredded beef in the remaining slow cooker juices.
- Serve piled on sandwich buns with Provolone cheese or as a dinner main. Enjoy!