Slow Cooker Mississippi Pot Roast Sliders Recipe
These Slow Cooker Mississippi Pot Roast Sliders are tender, flavorful, and incredibly easy to make. Slow-cooked chuck roast is infused with zesty ranch and au jus gravy mixes, combined with buttery pepperoncini peppers, and served on soft Hawaiian rolls with melted provolone cheese. Perfect as party sliders or a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker) + 15 minutes (oven bake)
- Total Time: 6 hours 30 minutes to 8 hours 15 minutes
- Yield: 12 sliders
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
For the Pot Roast:
- 1 (3 pound) chuck roast
- 1 (1 ounce) packet ranch dressing mix
- 1 (1 ounce) packet au jus gravy mix
- 1/4 cup butter
- 1/2 cup sliced pepperoncini peppers
- 1/4 cup pepperoncini juice
For the Sliders:
- 12 count Hawaiian rolls
- 12 slices provolone cheese
- 1/4 cup sliced pepperoncini peppers (for topping)
- 2 tablespoons butter
- 1 teaspoon garlic salt
- 1 teaspoon finely chopped parsley
Instructions
- Prepare Slow Cooker: Place the chuck roast into the slow cooker. Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the roast. Add 1/4 cup of butter on top along with 1/2 cup sliced pepperoncini peppers and 1/4 cup pepperoncini juice to infuse the meat with tangy, savory flavors.
- Cook the Roast: Cover the slow cooker and cook the roast on high for 6 hours or low for 8 hours until the meat is tender and falls apart easily.
- Shred the Meat: Remove the cooked roast from the slow cooker and shred it using two forks, discarding any visible fat. Return the shredded meat to the slow cooker juices to keep it moist and flavorful.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking.
- Assemble Sliders: Slice the Hawaiian rolls in half horizontally. Place the bottom halves evenly in the baking dish. Layer 6 slices of provolone cheese across the bottom rolls. Pile all of the shredded pot roast evenly over the cheese layer.
- Add Toppings and Top Rolls: Place the remaining slices of provolone cheese over the shredded meat. Sprinkle 1/4 cup sliced pepperoncini peppers on top. Cover with the top halves of the rolls.
- Prepare Butter Mixture: Melt 2 tablespoons of butter in a small bowl. Stir in 1 teaspoon garlic salt and 1 teaspoon finely chopped parsley, mixing well.
- Brush Rolls and Bake: Brush the tops of the rolls generously with the garlic butter mixture. Bake the entire dish in the preheated oven for 15 minutes or until the tops are a golden brown and the cheese is melted and bubbly.
- Serve: Remove sliders from the oven and serve warm for a delicious, savory meal or party appetizer.
Notes
- For extra spiciness, add more pepperoncini peppers or a dash of cayenne pepper.
- Hawaiian rolls can be replaced with slider buns if preferred.
- For meal prep, assemble the sliders in the baking dish in the morning and refrigerate; bake right before serving.
- Leftover sliders can be reheated in the oven or air fryer for best texture.
- Use a lean chuck roast to reduce excess fat during shredding.
