You’ve probably heard of Slow Cooker Mississippi Pot Roast, it’s a recipe that’s gone viral and you’ll find hundreds of variations of it all over social media. There’s good reason it’s so popular; not only is it easy to make but it packs some seriously yummy flavor with a minimal amount of effort. This mouthwateringly delectable sandwich is a cross between the viral slow cooker Mississippi Pot Roast and a French Dip sandwich. It can be cooked in your slow cooker but using this oven braising method to cook it cuts the time to make it in half and produces a moist, tender sandwich filling that you are absolutely going to love at first bite!
I used a boneless Chuck Cross Rib Roast for these Sammies. I’ve also used a chuck roast for this recipe with equally excellent results. Use whatever beef roast is on sale at the market.
Preheat oven to 275 ℉.
Heat olive oil in a large Dutch oven pot over medium heat. Add beef roast and sear on all sides until golden brown, about 8-10 minutes.
Remove browned roast from the pot and set aside.
Add butter to the pot.
Cook mushrooms in the butter until they releaser their liquid and they are golden brown, about 5-8 minutes.
Transfer mushrooms to a slow cooker and continue from this point if cooking this in your slow cooker instead of in the oven.
Return roast along with any juices on the plate back to the Dutch oven pot with the cooked mushrooms.
Gather together the ingredients you need to make the sauce.
In a mixing bowl combine; French onion soup, pepperoncini peppers and their juices, au jus seasoning mix and reach seasoning.
Stir to combine.
Add the sauce to the Dutch oven pot with the roast and the mushrooms.
Cover pot with a tight fitting lid and place it in the oven. Cook for 3½ to 4 hours or until beef shreds easily with tongs.
If cooking this in a slow cooker, cook on low for 7-8 hours or on high for 4-5 hours, until beef shreds easily.
Cut hoagie rolls in half and place sliced cheese onto rolls.
Place rolls in the oven and set oven temperature to “Broil”. Toast until cheese is melted, bubbly and begins to brown slightly.
Remove rolls from oven and top each with a heaping mound of the shredded beef.
Serve each sandwich with a side of the sauce for dipping.
Oh my goodness these Sammies are over the top DELICIOUS!!! Now I see why the Mississippi Beef recipe has gone viral on social media. It takes just a few short minutes to get it in the oven and the whole house smells divine as if simmers away in the oven. They’re beefy, hearty and tender with just the perfect tangy hint of heat from the pepperoncini peppers. The melty cheese adds a lovely delectable creaminess and the dipping sauce is utterly slurp-able! Whether you decide to cook this in the oven or in your slow cooker, You must give this recipe a try! You are going to LOVE IT!!!
Reheat leftovers and serve over a bed of creamy mashed potatoes…swoon! Leftovers never tasted so good!
Oven Braised French Dip Sandwiches
Equipment
- oven safe dutch oven pot with a lid
Ingredients
- 10.5 oz can condensed French Onion soup
- 16 oz sliced Pepperoncini peppers
- 1 envelope au jus seasoning mix
- 1 tbsp Ranch seasoning
- 2-3 lb beef roast
- salt & pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 8 oz button mushrooms, sliced
- 6 hoagie rolls
- 12 slices Provolone cheese
Instructions
- Preheat oven to 275 ℉.
- Heat olive oil in a large Dutch oven pot over medium heat.
- Add beef roast and sear on all sides until golden brown, about 8-10 minutes.
- Remove browned roast from the pot and set aside.
- Add butter to the pot and cook mushrooms unit they releaser their liquid and they are golden brown, about 5-8 minutes.
- Return roast along with any juices on the plate back to the Dutch oven pot with the cooked mushrooms.
- In a mixing bowl combine; French onion soup, pepperoncini peppers and their juices, au jus seasoning mix and reach seasoning. Stir to combine.
- Add the sauce to the Dutch oven pot with the roast and the mushrooms.
- Cover pot with a tight fitting lid and place it in the oven.
- Cook for 3½ to 4 hours or until beef shreds easily with tongs.
- Cut hoagie rolls in half and place sliced cheese onto rolls.
- Place rolls in the oven and set oven temperature to "Broil". Toast until cheese is melted, bubbly and begins to brown slightly.
- Remove rolls from oven and top with a heaping mound of the shredded beef.
- Serve each sandwich with a side of the sauce for dipping.
Did You Make This?
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John 6:35
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