GRAMMY’S MISSISSIPPI BEEFY SANDWICHES are a new favorite in our house, for sure!! You’ve probably already heard of Mississippi Pot Roast, right? Well, these sandwiches are a take on that beloved recipe, just made into a delectable sandwich that is sure to be hit in your home, as well!! The meat is simmered slowly in your crockpot, flavored with peperoncini peppers, onion soup mix, and ranch dressing all day. Then, fork tender, it is shredded and placed on toasty hoagie buns, topped with melted provolone cheese, and finished off with giardiniera! Ohhh myyyy goodness, it is a party in your tummy! Check out my recipe for GRAMMY’S MISSISSIPPI BEEFY SANDWICHES below! ENJOY!
GRAMMY'S MISSISSIPPI BEEFY SANDWICHES
A yummy sandwich-version of the beloved classic Mississippi Pot Roast
Ingredients
- 3 lb rump or chuck roast
- 1 stick butter
- 1 packet ranch seasoning mix
- 1 packet onion soup/dip mix
- 8 ounces deli-sliced peperoncini peppers
- 12 slices provolone cheese
- 1 jar giardiniera (hot or mild, your preference)
- 6 hoagie buns (can use hamburger buns instead)
Instructions
- After putting roast into your crock pot, sprinkle the ranch dressing and the onion soup mix on top.
- Drop the butter and peroncinis on top of the meat, as well.
- Cover and cook on LOW for about 8 hrs or so, until the beef pulls apart easily. Take two forks and shred meat, mixing back into the juices in crock pot.
- Warm oven to 400* and place your hoagie buns on a baking sheet and toast for a couple minutes.
- Remove buns from oven and fill with beef. Top each sandwich with 1-2 slices of provolone cheese. Place back into oven until cheese is melted.
- Remove sandwiches from oven and top with gardiniera, if desired. ENJOY!!
