Introduction

Mississippi Pot Roast Sliders are a tender, flavorful twist on a classic slow-cooked roast, served on soft Hawaiian rolls with melted provolone and a tangy kick from pepperoncini peppers. These sliders are perfect for gatherings or an easy weeknight meal that feels special.

The image shows a black slow cooker filled with shredded beef in a rich brown sauce. The beef is pulled apart into medium-sized pieces with some visible strands, creating a textured look. On top of the meat are several bright yellow whole pepperoncini peppers scattered evenly. The inside of the slow cooker is glossy and black, and the dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 pound chuck roast
1 ounce packet ranch dressing mix
1 ounce packet au jus gravy mix
1/4 cup butter
½ cup sliced pepperoncini peppers
¼ cup pepperoncini juice
12 slices provolone cheese
12 Hawaiian rolls
1 teaspoon garlic salt
2 tablespoons butter
1 teaspoon finely chopped parsley
¼ cup sliced pepperoncini peppers, for topping

Instructions

Step 1: Add the chuck roast to your slow cooker. Sprinkle in the ranch dressing mix, au jus gravy mix, butter, sliced pepperoncini peppers, and pour in about ¼ cup of the pepperoncini juice.
Step 2: Cover with the lid and cook on high for 6 hours or on low for 8 hours, until the meat is very tender and easily falls apart.
Step 3: Shred the roast directly in the slow cooker, discarding any large pieces of fat.
Step 4: Preheat your oven to 350°F (175°C).
Step 5: Lightly grease a 9×13-inch baking dish.
Step 6: Slice the Hawaiian rolls in half horizontally but keep them together as a whole piece. Place the bottom half in the prepared baking dish.
Step 7: Layer 6 slices of provolone cheese over the bottom rolls. Spread the shredded beef evenly on top, then add the remaining cheese slices and some extra sliced pepperoncini peppers to add a little heat.
Step 8: Place the top half of the rolls back over the layered ingredients.
Step 9: Melt 2 tablespoons of butter and mix in the garlic salt and chopped parsley. Brush this mixture generously over the tops of the rolls.
Step 10: Bake in the preheated oven for about 15 minutes until the cheese melts and the tops of the rolls are golden and toasted.
Step 11: Remove from the oven, slice into individual sliders, and serve immediately. They disappear quickly, so consider doubling the recipe for larger groups.

Tips & Variations

For extra flavor, sear the chuck roast on all sides in a hot skillet before adding it to the slow cooker.
If you prefer spicier sliders, add a few dashes of hot sauce to the slow cooker along with the other ingredients.
Try using pepper jack cheese instead of provolone for a different cheesy kick.
Make the sliders vegetarian by swapping the roast with a hearty meat substitute and using vegetable broth with the seasoning mixes.

Storage

Store any leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F until warmed through to keep the bread from getting soggy. Alternatively, microwave individual sliders covered with a damp paper towel for quick reheating, although the bread may soften more.

How to Serve

A white plate holds three stacked sliders with shiny golden-brown buns. Each slider has three layers: the top bun is smooth and slightly toasted with some herbs sprinkled on it, the middle layer is filled with shredded dark brown pulled meat mixed with small pieces of light green pickled peppers, and the bottom bun is soft and slightly textured with melted light yellow cheese oozing out between the layers. The plate is placed on a red and white checkered cloth with a white marbled surface background, and in the back, two green glasses and a white bowl with breadsticks are slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Chuck roast is ideal because it becomes tender and flavorful after slow cooking, but you can also use a brisket or rump roast. Just adjust cooking times as needed until the meat shreds easily.

Do I have to use pepperoncini peppers?

Pepperoncini peppers add a distinctive tang and mild heat that complements the dish well, but if you don’t have them, you can substitute with banana peppers or mild pickled jalapeños for a slightly different flavor.