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Mississippi Pot Roast Sandwiches
By Brian Gerwig
In the mood for a cheesy, meaty, flavor bomb of a sandwich? Check out Bear Mountain ambassador Brian Gerwig's Mississippi pot roast sandwich!
Steps
- Cut your chuck roast into large chunks and season with your Hidden Valley ranch packet.
- Preheat your smoker to 250°F. Once your smoker is up to temperature, add your chuck roast pieces and smoke for about 2 hours to develop a good crust.
- Once your crust has developed, add the chuck roast pieces to a Dutch oven with a stick of butter, ½ cup of pepperoncini peppers with some of the juice. (You can do more or less juice depending on your desired spice level. ¼ cup is a good place to start.)
- Return to the smoker and cook until the chuck roast is fall apart tender.
- Remove from the smoker and shred the meat finely.
- Assemble your sandwiches!
- Toast your roll for about 5 minutes then add mayonnaise, provolone, shredded roast, and a few more pepperoncini.
- Place under the broiler for the cheese to melt, dunk into the left-over au jus and enjoy!
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