Baked Mississippi Roast Party Sandwiches
5 Hr, 30 Mins
For Mississippi Roast:
4 Pounds Chuck Roast
1 1/4 Ounces Au Jus Packet (Dry)
1 Ounce Ranch Seasoning Packet
1/2 Cup Butter
6 Whole Pepperoncini Peppers
Fresh Ground Pepper, to taste
For Bun Sauce:
1/2 Cup Butter, melted
2 Tablespoons Brown Sugar
2 Tablespoons Dijon Mustard
2 Tablespoons Worcestershire Sauce
1/2 Teaspoon Onion Powder
24 Martin's Party Potato Rolls
6 Slices Provolone Cheese
Prepare Mississippi Roast:
Add all ingredients for the Mississippi Roast into the slow cooker and cook on high for 6 hours, or until the meat is easily shredded.
Remove any large chunks of fat from the meat and shred.
Prepare Bun Sauce:
Mix ingredients for the sauce together.
Preheat oven to 375 degrees.
Place entire package of Martin’s Party Potato Rolls into a 9×13″ baking pan and remove the top half of the buns. (The buns should fit perfectly in the pan)
Slather the shredded Mississippi Roast onto the buns so it is 1″ thick.
Cover the meat with slices of Provolone Cheese.
Place the top half of top of the cheese to cover. Paint buns liberally with sauce mixture.
Cover baking pan in foil.
(Baking pan may now be placed in the refrigerator until ready to be cooked, or you can proceed with baking)
Bake the covered pan for 10 minutes, then remove the foil and bake for 10 minutes further.
Remove from oven and serve immediately.
–You may have some leftover shredded Mississippi Roast after topping the buns. These make great leftovers, or you can buy extra buns to make a partial batch of party sandwiches.
–Optional: You can add sliced pepperoncini peppers to the sandwiches prior to baking if desired.
Recipe Created By: Fox Valley Foodie
Read the full post at: http://www.foxvalleyfoodie.com/baked-mississippi-roast-sandwiches