Pot Roast Sandwich

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Pot Roast Sandwich


If you have ever had a Mississippi pot roast you know how delicious it is.  My goal with this recipe was to make a pot roast sandwich that was as flavorful as a Mississippi pot roast but add a few different ingredients to it.

All this Mississippi pot roast ingredients are there including the pepperoncini peppers, au jus seasoning and ranch seasoning but I added a few things and started my chuck roast out by smoking it and then braising it.  The first thing I did before smoking my chuck roast was, I added the Holy Voodoo rub from Meat Church to it.  Once the chuck roast was done smoking I added some red onions, poblano peppers and some roasted red peppers along with the au jus and ranch seasoning packets.  Once it was done braising I toasted up my sandwich bread and added a layer of pepper jack cheese.

This pot roast sandwich came out amazing!

Pot Roast Sandwich Ingredients

  • 3 lb chuck roast
  • 6 Tblsp of Worchester sauce
  • Kosher salt and black pepper to taste
  • Generous coat of Holy Voodoo rub
  • 1/4 cup of beef broth
  • 1 poblano pepper
  • 1/2 large red onion
  • 16 oz jar of roasted red peppers
  • 6 cloves of garlic minced
  • 1 packet of au jus seasoning
  • 1 packet of ranch seasoning
  • 10 pepperoncini peppers with 3 oz of juice
  • 1 stick of butter
  • 1 loaf of French bread

Chuck Roast Prep

  • Coat your chuck roast with Worchester sauce
  • Season with kosher salt and black pepper to taste
  • Generously coat chuck roast with Holy Voodoo rub
  • Let your rub absorb into your chuck roast for 15 minutes

Smoking Instructions

  • Pre heat your smoker to 225 degrees
  • Place chuck roast on your smoker
  • Once your chuck roast hits 140 degrees internally remove from smoker

Dutch Oven Prep

  • Add your beef broth into your Dutch oven
  • Add about 2 tsp of Worchester sauce
  • Add diced poblano pepper and diced red onions
  • Add roasted red peppers
  • Add minced garlic
  • Stir
  • Add chuck roast
  • Top chuck roast with au jus seasoning and ranch seasoning
  • Top chuck roast with pepperoncini peppers
  • Pour pepperoncini juice into Dutch over
  • Top chuck roast with a stick of butter

Braising Instructions

  • Pre heat your smoker to 300 degrees (this can also be done in your oven if you wish)
  • After 2 hours check the internal temp of your chuck roast
  • Once your chuck roast reaches 205 to 210 degrees internal, remove from smoker

Building Your Pot Roast Sandwich

  • Butter and toast your French bread
  • Add 4 slices of pepper jack cheese
  • Add pulled chuck roast and vegetable mixture to your sandwich
  • Dip in your au just and enjoy

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