Mississippi Roast is a very versatile meal and can be served in so many delicious ways. Mississippi Roast is flavor packed beef that can be served many different ways. Today we are making delicious pub drip sandwiches with it. It can be made in the slow cooker or electric pressure cooker. Check the recipe card notes below.
Some other suggestions of how to serve this would be –
- Over Goat Cheese and Rosemary Mashed Potatoes with roasted veggies.
- With Curried Basmati Rice wrapped in naan as a sandwich.
- Make shredded beef enchiladas with the meat, or with the leftovers.
- Make an enchilada bowl over rice, use the beef add cheese and fresh veggies toppings.
Chuck roast is the best cut of meat to use for any kind of pot roast or shredded beef. We have also used a rump roast and it works well.
The Instant Pot – Instapot – Electric Slow cooker is fantastic for cooking a roast. Instead of cooing it whole, like you would in a slow cooker, cut the beef up into large chunks. Instead of browning the beef in a skillet, before adding, you can sauté the beef in the Instapot on the sauté setting. That truly makes this a “One Pot” meal.
Season the beef with kosher salt, black pepper and garlic powder. Turn the pieces as they brown in the pot. Turn the sauté setting off. Add the 4 Tablespoons of butter to the beef.
Add in the sliced onions, pepperoncinis with the 1/4 cup juice and the can of Beef Consommé.
I use the consommé can to fill with water and pour into the pot. Then, add a spoonful of the Better Than Bouillon Beef soup base. You can use 1 cup of beef broth as a substitute. Add a packet of Ranch seasoning. I buy this in bulk at Sam’s Club. Measure enough for 1 recipe of dressing. Stir the ingredients together in the pot.
Latch the lid on and make sure the vent is closed. Set it for 40 minutes. While the beef is cooking, we will prep the rolls. We were lucky to find pretzel rolls at Sam’s Club, which are perfect for this sammie. If you cannot find Pretzel Rolls, try using ciabatta, crusty French rolls, or mini sub rolls.
Slice the rolls in half, butter or spread mayonnaise on the half. Spread open faced in a 350 degree oven for 5 minutes to lightly toast.
Use a large slotted spoon to scoop all the beef, pepperoncinis and onions out of the liquid. Break up the beef or shred it as you prefer. Place all this goodness into a serving bowl.
On one half of a roll, place a slice of provolone or other cheese. Heap a pile of the beef onto the other side, then fold and smoosh together.
This freezes really well so you can freeze the rest for more sammies on another night or use the beef to make so many other delicious meals. *See our list of ideas at the top of this post.
Serve these sandwiches with French fries, sweet potato fries, roasted veggies, fresh fruit or a salad. The MOST important and DECLICIOUS part is to ladle a cup of the liquid from the pot into a small bowl and dip your sammie before each bite. Heavenly!
If you like this recipe, then try out these others –
- Balsamic Beef Sandwiches
- Southwest Hot Beef Sandwich
- French Dip Sliders
- Tuscan Chicken Sammies
- Cheesy Chicken Sliders
Mississippi Roast Drip Sammies
Equipment
- pressure cooker or slow cooker
Ingredients
- 2.5-3 lbs. chuck or rump beef roast
- 1-2 Tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 can Beef Consommé
- 1 cup beef broth
- 4 Tbsp butter
- 1 packet ranch seasoning mix
- 1 sweet onion, in long thin slices
- ¼ cup pepperoncini juice from the jar
- ½ cup sliced pepperoncinis from the jar
- 8 pub or pretzel rolls
- 2 Tbsp soft butter or mayonnaise for toasting the rolls
- 8 slices of provolone or other cheese
Instructions
- Cut up the roast into large 3-4 inch chunks. Season the beef pieces with the salt, pepper and garlic powder. Set an electric pressure cooker to the sauté setting. Drizzle the olive oil in the pot of the pressure cooker. Place the beef in the Instapot and brown the pieces on all sides. Use a fork or tongs to turn the pieces.
- Turn the sauté setting off.
- Add in the beef consommé, beef broth, butter, ranch seasoning, sliced sweet onion, pepperoncini juice and sliced pepperoncinis. Use a large spoon to stir it all together.
- **Special note – I use the Better Than Bouillon Beef soup base in place of the beef broth. I use the beef consommé can, fill it with water, pour it into the pot. Then, put a heaping spoonful of the soup base into the pot.
- Fasten lid on top and lock it. Make sure the vent is closed. Set it to cook for 40 minutes. It will take a few minutes to build up the pressure before it starts cooking.
- While it is cooking, slice rolls in half. Spread soft butter or mayonnaise on each open faced half. Place the prepped rolls on a baking sheet. Slide the sheet into a 350 degree oven and toast for 5-6 minutes.
- When the timer on the pot goes off, carefully flip the vent cover to the side to release the steam. Once the steam is done, remove the lid.
- Remove the beef pieces to a large cutting board and use a couple forks to shred and pull apart the meat. Place the meat in a serving bowl. Use a large slotted spoon through the pot to scoop out the meat, onions and peppeoncinis. Add these pieces to the serving bowl with the shredded beef. Stir the onion and peppers in.
- On a warm toasted roll, lay a slice of provolone or other cheese on one side. On the other side, pile on the shredded beef mixture. Smooth both sides of the sammie together. Ladle some of the hot liquid from the pot into a small bowl for dipping the sammie if you wish. We highly recommend.
Notes
- Season the roast on a plate with the salt, pepper and garlic powder. Heat a large skillet. Drizzle olive oil in the skillet. Use a large fork to carefully set the roast in the hot skillet as to no splatter the oil. Use the fork to lift and turn the roast till it is seared and browned on all sides.
- Place the Roast in your slow cooker. We always spray it will a little oil before. Place the Butter, onions, pepperoncinis, pepper juice, consommé, broth and ranch seasoning over the roast.
- Place lid on and cook on high for 5-6 hours or low for 8-10 hours. When the meat pulls apart easy, then it is ready.
- Follow steps 6-9 above to finish.