- (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
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.