2 Mac’s Ranch Mississippi Pot Roast & Sub Sandwich

Fall-apart chuck roast slow-cooked with pepperoncini and ranch seasoning, piled high on a toasted hoagie with melted cheese and au jus for dipping. Pure East Texas comfort food.

Ingredients

• 1 (3–4 lb) 2 Mac’s Ranch Chuck Roast

• 2–3 tablespoons The Milk Barn Ranch Seasoning Blend

• 1 (16 oz) jar chopped pepperoncini (with juice)

• 1 stick butter (optional but traditional)

• Shredded Jack or smoked Gouda

• Four to six, 2 Mac’s Ranch Hoagie Rolls

Steps

1. Prepare the Roast

   Place the chuck roast in a slow cooker or Dutch oven.

   Sprinkle generously with The Milk Barn Ranch Seasoning

   Blend (usually 2 Tbsp is plenty)

2. Add Pepperoncini

   Pour up to the entire jar of chopped pepperoncini

   (including juice) over the roast.

   Add butter on top if using.

3. Slow Cook to Perfection

   • Slow Cooker: Cook on LOW 8 hours or HIGH 5–6 hours

   • Dutch Oven: Cover and bake at 300°F for 3–4 hours

   Cook until the roast is fork-tender and shreds easily.

4. Shred & Rest

   Shred the beef directly in the juices. Let rest 15 minutes to

   absorb flavor.

5. Build the Hoagies

   Lightly toast 2 Mac’s Ranch Hoagie Rolls.

   Pile high with shredded pot roast and spoon extra juices

   over the top. And top with shredded cheese,

6. Serve with Au Jus

   Strain some of the roast juices into small bowls for dipping.

Notes

Chuck roast is the move here — it has the right fat content to stay juicy through a long cook. Don't be tempted to drain the pepperoncini juice before adding it. That brine is what gives Mississippi Pot Roast its signature tangy depth. Smoked Gouda from The Milk Barn melts beautifully on these.