Pot Roast Sandwich with Pepperoncini and Provolone Recipe

Introduction

This Pot Roast Sandwich is a comforting and flavorful meal perfect for any occasion. Tender, smoky beef combined with tangy pepperoncini peppers and gooey provolone makes for an irresistible sandwich experience.

Ingredients

• 4 pound Chuck roast
• 1 jar Mild sliced pepperoncini peppers
• 1 stick butter
• 1 ranch seasoning packet
• 1 brown gravy packet
• 2 cups beef stock
• Provolone cheese
• Hoagie rolls, toasted
• Mayo

Instructions

1. Step 1: Cube the chuck roast into 6 large chunks and season them on all sides with your favorite beef seasoning.
2. Step 2: Smoke the beef chunks at 250°F for 2 hours until a bark forms on the outside.
3. Step 3: Transfer the beef to a Dutch oven and add beef stock, butter, pepperoncini peppers, ranch seasoning packet, and brown gravy packet.
4. Step 4: Place the Dutch oven back on the smoker or into an oven preheated to 300°F. Cook for an additional 2-3 hours until the beef is fall-apart tender.
5. Step 5: Remove the beef from the Dutch oven and shred it carefully.
6. Step 6: Whisk the juices remaining in the Dutch oven to form a smooth gravy. Add water or additional beef stock if needed to adjust consistency.
7. Step 7: Assemble sandwiches by spreading mayo on toasted hoagie rolls, then piling on shredded beef, some pepperoncini peppers, and provolone cheese.
8. Step 8: Dip the assembled sandwich into the au jus drippings before enjoying.

Tips & Variations

• For extra smoky flavor, use a charcoal smoker or wood chips when smoking the beef.
• Substitute provolone with mozzarella or Swiss cheese if preferred.
• Add caramelized onions or sautéed mushrooms for added depth.
• If you don’t have a smoker, slow-cook the beef in the oven at 275°F until tender.

Storage

Store leftover shredded beef and au jus gravy separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding reserved au jus to keep the beef moist. Sandwiches are best assembled fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, brisket or shoulder roast can also work well as long as they are cooked low and slow until tender.

What can I use instead of pepperoncini peppers?

If you don’t have pepperoncini peppers, pickled banana peppers or mild jalapeños are good alternatives to maintain the tangy kick.

Pot Roast Sandwich with Pepperoncini and Provolone Recipe

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★★★★★

4.6 from 67 reviews

• Author: Charlotte
• Total Time: 4 hours 15 minutes
• Yield: 6 sandwiches 1x

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Description

This Pot Roast Sandwich recipe features tender, smoky chuck roast slow-cooked with pepperoncini peppers and a savory blend of ranch seasoning and brown gravy. Served on toasted hoagie rolls with provolone cheese and mayo, this hearty sandwich is perfect for a comforting meal packed with rich, juicy flavors.

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Ingredients

Scale 1x2x3x

Beef and Seasoning

• 4 pound chuck roast, cubed into 6 large chunks
• Your favorite beef seasoning, to taste

Cooking Ingredients

• 1 jar mild sliced pepperoncini peppers
• 1 stick butter (about 8 tablespoons)
• 1 packet ranch seasoning
• 1 packet brown gravy mix
• 2 cups beef stock

Sandwich Assembly

• Provolone cheese, slices
• Hoagie rolls, toasted
• Mayonnaise

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Instructions

1. Prepare the Chuck Roast: Cube the chuck roast into six large chunks for even cooking and seasoning penetration. Season each piece generously on all sides with your favorite beef seasoning to enhance the flavor.
2. Smoke the Beef: Place the seasoned beef chunks on a smoker preheated to 250°F. Smoke the meat for 2 hours until a flavorful bark develops, adding a smoky depth to the roast.
3. Transfer to Dutch Oven: Move the smoked beef into a Dutch oven. Add beef stock, butter, the jar of sliced pepperoncini peppers, ranch seasoning packet, and brown gravy packet to the pot. This mix will create a rich, savory cooking liquid.
4. Slow Cook Until Tender: Return the Dutch oven to the smoker or place it in the oven preheated to 300°F. Cook for an additional 2 to 3 hours until the beef is fall-apart tender, absorbing all the delicious juices and seasonings.
5. Shred the Beef: Remove the beef pieces from the Dutch oven and shred them using two forks or with your hands. This shredded beef will be the filling for the sandwiches.
6. Prepare the Gravy: Whisk together the cooking juices left in the Dutch oven thoroughly to help the gravy set and thicken. Adjust consistency by adding more water or beef stock if necessary.
7. Assemble the Sandwich: Toast the hoagie rolls and spread a layer of mayonnaise on each. Pile on the shredded beef, some pepperoncini peppers for a tangy kick, and top with slices of provolone cheese.
8. Serve with Au Jus: Serve the sandwiches alongside the rich au jus drippings for dipping, enhancing each bite with juicy, flavorful moisture.

Notes

• Smoking the beef at 250°F helps develop a deeper smoky flavor but can be substituted with oven roasting at low heat if needed.
• If you don’t have a smoker, use a covered Dutch oven and slow cook in a 300°F oven for the initial 2-hour smoking step by using liquid smoke or smoked paprika for added smoky flavor.
• Be sure to toast the hoagie rolls to prevent sogginess from the juicy beef and au jus.
• Adjust the amount of pepperoncini peppers according to your preferred level of tanginess and heat.
• Leftover shredded beef is excellent for other meals like tacos or pasta.

• Prep Time: 15 minutes
• Cook Time: 4 to 5 hours
• Category: Sandwiches
• Method: Smoked then Braising (Smoker/Oven Slow Cooking)
• Cuisine: American

Keywords: Pot roast sandwich, smoked beef sandwich, pepperoncini beef sandwich, Dutch oven pot roast, slow cooked beef sandwich