Pot Roast Sandwich with Peppertini Peppers and Provolone Recipe
This Pot Roast Sandwich recipe features tender, smoky chuck roast slow-cooked with pepperoncini peppers and savory seasonings, resulting in a flavorful shredded beef perfect for sandwiches. Served on toasted hoagie rolls with provolone cheese and mayo, these sandwiches are dipped in rich au jus for an irresistible meal.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours
- Total Time: 4 hours 15 minutes to 5 hours 15 minutes
- Yield: 6 sandwiches 1x
- Category: Main Dish
- Method: Smoking and Braising
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 4 pound chuck roast, cut into 6 large chunks
- 1 jar mild sliced pepperoncini peppers
- 1 stick (1/2 cup) butter
- 1 packet ranch seasoning
- 1 packet brown gravy mix
- 2 cups beef stock (plus extra if needed)
- Provolone cheese slices
- Hoagie rolls, toasted
- Mayo, for spreading
- Beef seasoning (your favorite) to taste
Instructions
- Cube and Season the Chuck Roast: Cut the 4-pound chuck roast into 6 large chunks. Season each chunk on all sides generously with your favorite beef seasoning to build flavor before cooking.
- Smoke the Beef: Place the seasoned beef chunks on a smoker preheated to 250°F. Smoke for 2 hours until the beef develops a nice bark (a flavorful crust) on the outside.
- Prepare for Braising: Transfer the smoked beef to a Dutch oven. Add 2 cups of beef stock, 1 stick of butter, the jar of mild sliced pepperoncini peppers (with juices), and the packets of ranch seasoning and brown gravy mix to the pot.
- Braise the Beef: Return the Dutch oven to the smoker or alternatively place it in an oven preheated to 300°F. Cook for an additional 2 to 3 hours, until the beef is fall-apart tender.
- Shred the Beef: Remove the beef chunks from the Dutch oven and shred them using forks or your hands.
- Make the Au Jus Gravy: Whisk together the juices and ingredients remaining in the Dutch oven to ensure the gravy is fully blended. Add a bit more water or beef stock if the gravy is too thick.
- Assemble the Sandwiches: Spread mayo on toasted hoagie rolls. Pile on the shredded beef and pepperoncini peppers, then top with slices of provolone cheese.
- Serve with Au Jus: Serve the sandwiches alongside or dipped in the warm au jus gravy for extra flavor and moisture. Enjoy your hearty pot roast sandwiches!
Notes
- You can substitute the smoker step by browning the beef in a hot skillet and then move directly to braising in the oven.
- Adjust the amount of pepperoncini peppers to control the sandwich’s tanginess and heat level.
- Use a Dutch oven or any oven-safe heavy pot with a lid for the braising process.
- Leftover shredded beef can be stored refrigerated for up to 3 days and reheated with a splash of beef stock to keep it moist.
- For a spicy kick, consider using hot pepperoncini or adding a dash of hot sauce to the au jus.
Keywords: pot roast sandwich, smoked chuck roast, pepperoncini roast beef, beef sandwich, slow cooked beef sandwich, au jus sandwich
