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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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