Mississippi Subs (Instant Pot & Crockpot)

Instant Pot Method:

1. Season chuck roast on both sides with salt, pepper, and garlic seasoning.
2. Sear the chuck roast on all sides in the Instant Pot using bacon grease and then remove it.
3. Toss in chopped onions, chopped garlic, Worcestershire sauce, and beef broth, deglazing the bottom of the pot.
4. Add the au jus packet and mix before placing the seared beef back in and closing the Instant Pot.
5. Pressure cook for 2 hours.
6. Remove the meat and shred it before putting it back into the pot with the broth.

Crockpot Method:

1. Season chuck roast on both sides with salt, pepper, and garlic seasoning.
2. Sear the chuck roast on all sides in a pan and remove from the pan.
3. In the same pan, cook onions until translucent, then add chopped garlic, Worcestershire sauce, and 2 au jus packets. Stir and cook for a few seconds before adding beef broth to deglaze the pan.
4. Place the seared chuck roast in the crockpot and pour the broth mixture over the top.
5. Cover and cook on low for 6-8 hours.
6. Remove the beef and shred it before returning it to the broth.

Assembly (for both methods):

1. Slice open sub bread.
2. Build your sandwiches, adding the shredded beef mixture, pickled pepperonchinis, and cheese slices.
3. Spread mayonnaise on the buns (optional, for toasting).
4. Place the sandwiches under the broiler to toast the bread and melt the cheese.