Mississippi Roast Drip Sammies
Flavorful Mississippi roast on buttery, toasted buns with cheese. Dip in the jus from cooking if you wish. Makes GREAT leftovers to use in more sandwiches, serve over mashed potatoes, wrapped in naan with rice or in shredded beef enchiladas.
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
**Slow cooker instructions -
- 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.