Mississippi Pot Roast Sandwiches

Ingredients

• 3-4 pound beef chuck roast
• 1-2 tablespoons avocado oil
• 1 large sweet onion sliced
• 3 cloves garlic minced
• 1 ounce packet ranch dressing mix
• 1 ounce packet au jus gravy mix
• 1 cup sliced pepperoncini peppers or 10 whole peppers, plus 1/4 cup juice from jar
• 6 tablespoons unsalted butter

For the sandwiches:

• For the sandwiches:
• Sourdough roll or hoagie roll
• A little oil for brushing the rolls optional
• Provolone cheese slices
• Parsley for garnish optional
• Chips for serving

Instructions

For the sandwiches:

1. To make the sandwiches, first preheat the oven to 425 F.
2. If the rolls did not come pre-sliced, slice them lengthwise using a large serrated bread knife. Do not slice them all the way through (that way the top bun is still connected and so the meat doesn’t fall out the back end).
3. Place the bread onto a baking tray and lightly brush the tops with oil. Transfer the tray to the oven and bake for 3-5 minutes, just enough to toast the bread.
4. Once the rolls are toasted to your liking, fill it with a large scoop of the shredded meat.
5. Top it with some extra pepperoncini peppers if desired or other fillings such as lettuce or onions. Then place a few slices of provolone cheese on top!
6. Transfer to a serving platter and serve with a side of the leftover gravy from the pot and some potato chips. Enjoy!