Mississippi Pot Roast Sub with Provolone and Muffaletta

September 5, 2023 • 0 comments

Indulge in the rich and savory flavors of a Mississippi Pot Roast, slow-cooked to perfection with Ayers Valley Farms beef chuck, aromatic seasonings, and pepperoncini. Serve the tender beef on a roasted sub bun with melted provolone cheese and zesty muffaletta, creating a sub that's packed with irresistible taste.

Prep Time: 15 minutes
Cook Time: 6 minutes
Servings: 4-6

Ingredients

(1) Beef Boneless Chuck Roast
(1 packet) Brown Gravy Mix
(1 packet) Italian Seasoning Mix
(4 Minced) Garlic Cloves
(1 stick) Unsalted Butter
(1) White Onion, diced
(Half a container) Pepperoncini Peppers
(1 teaspoon) Whole Peppercorns
Sub Buns
Provolone Cheese Slices
Muffaletta Spread

Directions

For the Mississippi Pot Roast:

Place the beef chuck roast in the slow cooker. Sprinkle the gravy and seasoning mixture over the roast.

Add the diced onion, garlic, half a container of pepperoncini peppers (with some of the brine), and whole peppercorns to the slow cooker.

Cover the slow cooker and cook on low for 6 hours, allowing the flavors to meld and the beef to become tender. Once cooked, shred the beef using two forks, incorporating the flavorful cooking juices.

For Assembling the Sub:

Preheat the oven at 300 degrees F and roast the sub buns until slightly toasted. Place slices of provolone cheese on one side of the sub buns and broil until melted and bubbly.

Spread a generous layer of muffaletta on the other side of the sub buns. Pile the shredded Mississippi Pot Roast on top of the muffaletta spread. Close the sub buns to create a satisfying sandwich.

Serve the Mississippi Pot Roast Sub with Provolone and Muffaletta alongside your favorite side dishes for a delectable meal.

by Taylor Ayers