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GRAMMY'S MISSISSIPPI BEEFY SANDWICHES

A yummy sandwich-version of the beloved classic Mississippi Pot Roast
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Servings 6

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!!