Crockpot Mississippi Pot Roast Sliders Recipe
These Crockpot Mississippi Pot Roast Sliders are tender, flavorful shredded beef sandwiches cooked low and slow with tangy pepperoncini peppers and savory ranch and au jus mix. Melted provolone cheese and buttery Hawaiian rolls complete these crowd-pleasing sliders, perfect for parties or easy weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 12 sliders 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Slow Cooker Ingredients
- 3 pound chuck roast
- 1 ounce packet ranch dressing mix
- 1 ounce packet au jus gravy mix
- 1/4 cup butter
- 1/2 cup sliced pepperoncini peppers
- 1/4 cup pepperoncini juice
- 1 teaspoon garlic salt
- 1 teaspoon parsley (finely chopped)
Assembly Ingredients
- 12 slices provolone cheese
- 12 Hawaiian rolls
- 2 tablespoons butter (for brushing tops)
- 1/4 cup sliced pepperoncini peppers (for topping)
Instructions
- Prepare the Slow Cooker: Add the 3-pound chuck roast into your slow cooker. Sprinkle the 1-ounce ranch dressing mix and 1-ounce au jus gravy mix evenly over the roast. Add 1/4 cup butter, 1/2 cup sliced pepperoncini peppers, and pour in about 1/4 cup pepperoncini juice for tangy flavor.
- Cook the Roast: Cover with the lid and cook on high for 6 hours or on low for 8 hours. The meat should become super tender and easily fall apart when done.
- Shred the Meat: Remove the lid and shred the roast directly in the slow cooker with forks, discarding any large pieces of fat. Keep the juices as they add great flavor.
- Preheat Oven and Prep Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Prepare the Rolls: Slice the Hawaiian rolls horizontally but keep them attached as a single sheet. Place the bottom halves in the prepared baking dish.
- Assemble the Sliders: Layer 6 slices of provolone cheese over the bottom half of the rolls. Pile the shredded beef evenly over the cheese. Add the remaining cheese slices on top of the beef, then sprinkle with about 1/4 cup sliced pepperoncini peppers for added zest.
- Add Top Rolls: Place the top halves of the Hawaiian rolls over the layered ingredients, covering them completely.
- Prepare Butter Topping: Melt 2 tablespoons of butter. Stir in 1 teaspoon garlic salt and 1 teaspoon finely chopped parsley. Brush this seasoned butter generously over the tops of the rolls for flavor and browning.
- Bake the Sliders: Bake the assembled sliders in the preheated oven for about 15 minutes, or until the cheese has melted and the tops are golden and toasty.
- Serve: Remove from the oven, slice the sliders apart, and serve warm. These sliders are delicious and tend to go quickly when served.
Notes
- Use Hawaiian rolls for their soft, slightly sweet flavor that contrasts well with the savory beef.
- Adjust the amount of pepperoncini peppers and juice according to your heat preference.
- For a quicker cook, you can use the high setting on the slow cooker, but low and slow yields the most tender results.
- Extra pepperoncini on top adds a nice kick and visual appeal, but can be omitted if you prefer milder sandwiches.
- These sliders reheat well and can be kept refrigerated for up to 3 days.
Keywords: Mississippi pot roast sliders, slow cooker sliders, crockpot pot roast, shredded beef sandwiches, Hawaiian roll sliders, pepperoncini beef sliders
