Mississippi Subs

This is one of our favorite meals! It can be eaten with rice instead of as a sub if you’d rather. I personally prefer it on a sub with extra mayo added with a side of jalapeño chips. So delicious! Here’s a link to the chicken Mississippi sliders version.

Here’s what you’ll need to make this:

• 4-6 lb chuck roast/beef cut
• 1 chopped onion
• 2 Tbsps W sauce
• 2 Tbsps minced garlic
• 1/4 cup pickled pepperonchinis 
• 1 Tbsp pepperonchini juice
• Sub rolls
• Mayo to toast buns
• White American or provolone cheese slices
• 2 cups beef broth 
• 1 packet aus jus mix
• Salt, pepper, garlic seasoning to taste

Let’s get cooking!

Crockpot Method

Starting out, season chuck roast on both sides with salt, pepper and garlic seasoning, sear on all sides and remove from pan.

In same pans, cook onions until translucent and add chopped garlic, Worcestershire sauce, 2 aus jus packets, pepperonchinis and juice and stir, letting cook for a few seconds before adding beef broth to deglaze pan.

Place seared chuck roast in crockpot and pour broth mixture over the top, cover and cook onions low 6-8 hours. 

Remove beef and shred before returning it to the broth.

Slice open bread and build your sandwiches, I put mine under the broiler to toast it up and melt the cheese.

Instant Pot Method

Starting out, season chuck roast on both sides with salt, pepper and garlic seasoning, sear on all sides and remove.

Toss in chopped onions, chopped garlic, pepperonchinis and juice, sauce and beef broth to deglaze the bottom of the pot.

Add aus jus packet and mix before placing beef back in and closing up.

Pressure cook for 2 hours.

Remove meat and shred before putting back in pot with broth.

Slice open bread and build your sandwiches, I put mine under the broiler to toast it up and melt the cheese.

Print Recipe

4.67 from 3 votes

Mississippi Subs

Author: Justin Holmes

Ingredients

• 4-6 lb chuck roast/beef cut
• 1 chopped onion
• 2 Tbsps W sauce
• 2 Tbsps minced garlic
• ¼ cup pickled pepperonchinis
• 1 Tbsp pepperonchini juice
• Sub rolls
• Mayo to toast buns
• White American or provolone cheese slices
• 2 cups beef broth
• 1 packet aus jus mix
• Salt pepper, garlic seasoning to taste

Instructions

Crock Pot Method

• Starting out, season chuck roast on both sides with salt, pepper and garlic seasoning, sear on all sides and remove from pan.
• In same pans, cook onions until translucent and add chopped garlic, Worcestershire sauce, 2 aus jus packets and stir, letting cook for a few seconds before adding beef broth to deglaze pan.
• Place seared chuck roast in crockpot and pour broth mixture over the top, cover and cook onions low 6-8 hours.
• Remove beef and shred before returning it to the broth.
• Slice open bread and build your sandwiches, I put mine under the broiler to toast it up and melt the cheese.

Instant Pot Method

• Starting out, season chuck roast on both sides with salt, pepper and garlic seasoning, sear on all sides and remove.
• Toss in chopped onions, chopped garlic, Worcestershire sauce and beef broth to deglaze the bottom of the pot.
• Add aus jus packet and mix before placing beef back in and closing up.
• Pressure cook for 2 hours.
• Remove meat and shred before putting back in pot with broth.
• Slice open bread and build your sandwiches, I put mine under the broiler to toast it up and melt the cheese.

Video