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Mississippi Pot Roast Grilled Cheese

This Mississippi Pot Roast Grilled Cheese combines tender, savory flavors of slow-cooked chuck roast with gooey melted cheddar and hearty sourdough for a delicious comfort food experience.
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Prep Time 10 minutes
Cook Time 8 hours 12 minutes
Total Time 8 hours 22 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Slow Cooker
  • 3 lb beef chuck roast Look for a well-marbled roast.
  • 1 packet (1 oz) dry ranch seasoning mix Enhances flavor profile.
  • 1 packet (1 oz) dry au jus gravy mix Adds savory richness.
  • 1/2 cup unsalted butter Adds creamy goodness.
  • 6 pieces pepperoncini peppers Use fresh for best flavor.
  • 2 tbsp pepperoncini brine For additional seasoning.
For the Sandwiches
  • 8 slices thick-cut sourdough bread Hearty bread for grilling.
  • 8 slices sharp cheddar cheese Melt-in-your-mouth texture.
  • 4 tbsp unsalted butter Softened for spreading.

Method
 

Preparation
  1. Place the chuck roast into your 6-quart slow cooker, sprinkle generously with ranch and au jus mixes, add the stick of butter, and scatter the pepperoncini with brine around the roast.
Cooking
  1. Cover and cook on low for 8 hours until the beef shreds easily.
  2. Shred the beef in the slow cooker using two forks and mix it with the pan juices.
Assembly
  1. Butter one side of each sourdough slice. Lay 4 slices butter-side down, top each with cheddar, shredded beef (drained slightly), another slice of cheddar, and remaining bread slices butter-side up.
Grilling
  1. Heat a skillet or griddle to medium and grill the sandwiches for 3-4 minutes on each side until golden brown and cheese is melted.
Serving
  1. Slice each sandwich in half and serve immediately with a small cup of reserved cooking juices for dipping.

Notes

Great for leftovers, store in the fridge for up to 4 days or freeze for up to 3 months.