VenisonMain DishesSlow Cooker

Venison Mississippi Pot Roast Sandwich

Name: Venison Mississippi Pot Roast Sandwich
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 servings
Cuisine: Venison
Ingredients: 2 lb Venison roast I used Sirloin tips; 1 . Onion, sliced; 5 . Cloves of garlic, minced; 1 cup Beef broth or 1 tbsp beef bouillon mixed with 1 cup water; 1 . Packet of Au Jus; 1 . Packet of ranch seasoning; 1 . Stick of butter; 1/4 cup Pepperoncini juice, plus as many peppers as you like; Seasoning: . SPG (Salt, pepper garlic) blend; . . Hoagie rolls; . . Grated sharp white cheddar cheese; . . Butter or mayo for toasting

A Mississippi pot roast twist on a classic sandwich. Tender shredded venison, melty sharp white cheddar, and toasted hoagie rolls make this one hard to beat.

Prep Time

15m

Cook Time

90m

Total Time

105m

Servings

Rating

Not rated

Ingredients

2 lb Venison roastI used Sirloin tips

1 . Onion, sliced

5 . Cloves of garlic, minced

1 cup Beef brothor 1 tbsp beef bouillon mixed with 1 cup water

1 . Packet of Au Jus

1 . Packet of ranch seasoning

1 . Stick of butter

1/4 cup Pepperoncini juice, plus as many peppers as you like

Seasoning: . SPG (Salt, pepper garlic) blend

. . Hoagie rolls

. . Grated sharp white cheddar cheese

. . Butter or mayo for toasting

Instructions

0 of 6 complete

Season the venison roast generously with an SPG blend. Heat a skillet over medium-high heat and sear the roast on all sides until browned.

Place the roast in a slow cooker or Instant Pot. Add the sliced onion, minced garlic, beef broth (or beef bouillon mixed with water), pepperoncini juice, au jus packet, ranch seasoning, butter, and pepperoncini peppers.

• Slow Cooker: Cook on low for 6–8 hours, or until the venison is fork-tender and easily shreds. • Instant Pot: Cook on high pressure for 1 hour, then allow a natural release for 30 minutes before opening.

Shred the venison and mix it back into the cooking juices. Reserve some of the cooking liquid for dipping the sandwiches.

Spread a thin layer of mayo on the inside of the hoagie rolls and toast until golden brown.

Pile the shredded venison onto the rolls and top with grated sharp white cheddar. The heat from the meat will melt the cheese. Serve with the reserved cooking liquid for dipping and enjoy!

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