Baked Mississippi Roast Party Sandwiches

• Meat

  • 4 lb Chuck, roast

• Produce

  • 1/2 tsp Onion powder

• Condiments

  • 2 tbsp Dijon mustard
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 Pepper, fresh ground
  • 6 Pepperoncini peppers, whole
  • 1 oz Ranch seasoning packet

• Bread & Baked Goods

  • 24 Martin's party rolls

• Dairy

  • 1 cup Butter
  • 6 slices Provolone cheese

• Other

  • 1 1/4 oz Au jus packet ((dry

Found on foxvalleyfoodie.com

Description

Directions

• 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.
• Mix ingredients for the sauce together.
• Preheat oven to 375 degrees.
• Place entire package of Martins Party Potato Rolls into a 9x13 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.