Mississippi Pot Roast Sliders

Mississippi Pot Roast Sliders are a fantastic way to enjoy tender, flavorful beef in an easy and crowdpleasing format. This recipe takes a slow cooked chuck roast seasoned with ranch and au jus mixes combines it with tangy peperoncini peppers and butter and then layers it between soft buttery Hawaiian rolls with melted provolone cheese. Perfect for potlucks or busy weeknight dinners these sliders are both simple to make and incredibly satisfying.

My family fell for these sliders instantly and now anytime we have a gathering everyone expects them. The mix of soft rolls and shredded beef soaked in peppers and butter is pure magic.

Ingredients

• Chuckle roast: the star of the show providing tender shredready meat 2.5 to 3 pounds works well pick a roast with a nice fat marbling for flavor
• Ranch dressing mix: delivers that familiar tangy seasoning any good quality packet or homemade blend will do
• Au jus gravy mix: adds depth and rich beefy notes dont skip this for that classic Mississippi roast taste
• Butter: helps create a luscious sauce that keeps the meat moist use salted or unsalted depending on your preference
• Sliced peperoncini peppers: bring bright acidity and mild heat banana peppers can be substituted if preferred
• Peperoncini juice: infuses the roast with tang and moisture make sure to use the juice from the jar for best flavor
• Hawaiian rolls: soft slightly sweet rolls that perfectly cradle the savory meat and cheese alternatives like king rolls or mini buns work too
• Provolone cheese: melts beautifully and adds creamy richness mozzarella Swiss or Pepper Jack are fine substitutions
• Garlic salt: enhances overall flavor garlic powder can be used if thats what you have on hand

Instructions

Sear and Prepare the Roast:

Place your chuck roast into a 5 to 6 quart slow cooker. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the top of the meat. Cut the butter into slices and arrange them on top of the roast. Add the sliced peperoncini peppers and pour in the peperoncini juice.

Slow Cook the Meat:

Cover the slow cooker and cook on low for eight hours or high for six hours. Avoid removing the lid during cooking as this can prolong cooking time and result in tougher meat. Let the roast become incredibly tender and shreddable.

Shred the Meat:

Once fully cooked remove the lid and shred the meat using two forks. Discard any visible fatty pieces. You can shred the meat directly in the slow cooker or transfer it to a dish to shred. The meat should fall apart easily.

Assemble the Sliders:

Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9 by 13 inch baking dish with cooking spray. Slice the Hawaiian rolls in half horizontally separating tops and bottoms. Place the bottom halves evenly in the baking dish.

Layer Cheese and Meat:

Lay six slices of provolone cheese on the bottom half of the rolls. Spread the shredded meat evenly over the cheese layer. Add about a quarter cup of sliced peperoncini peppers on top of the meat for an extra tangy kick.

Top and Butter the Rolls:

Place the remaining six provolone slices over the peperoncini layered meat then add the top halves of the rolls. In a small bowl melt two tablespoons of butter and stir in one teaspoon of garlic salt and one teaspoon of finely chopped parsley if you have it. Brush this butter mixture onto the tops of the rolls generously. Cover the baking dish with aluminum foil.

Bake the Sliders:

Bake covered in the preheated oven for 15 minutes. Remove the foil and continue baking for a couple more minutes until the tops turn golden brown and the cheese is fully melted. Serve immediately and enjoy the melty juicy sliders.

What I really love about this recipe is the combination of the buttery rolls soaking up all those savory juices from the meat and peppers. It is a comforting dish with a perfect mix of tang spice and cheese that brings everyone around the table. I remember the first time I made these sliders for a family reunion and they disappeared so fast I barely got a bite!

Storage Tips

Store leftover sliders in an airtight container for up to four days in the refrigerator. To prevent the rolls from getting soggy keep the shredded meat separate from the rolls when possible. Reheat the meat on the stove or microwave and toast the rolls separately.

Ingredient Substitutions

If you dont have ranch seasoning mix use a blend of dried parsley garlic powder onion powder and dried dill to imitate the flavor. Instead of au jus gravy mix try using dry onion soup mix or brown gravy packets for similar richness. If you cannot find peperoncini peppers banana peppers offer a mild alternative with a little less tang.

Serving Suggestions

Serve these sliders alongside classic sides like French fries onion rings or a crisp green salad. Cold pasta salads like macaroni or caprese pasta salad pair beautifully to balance the richness of the sliders.

These sliders are easy to scale for gatherings and freeze well for leftovers. Serve them warm and enjoy the melty savory tang.

Common Questions About Recipes

→ Why might my sliders turn soggy?

Excess moisture from the shredded meat can cause soggy rolls. Draining the meat liquid before layering helps keep the sliders firm.

→ What can I add for extra flavor?

Caramelized onions or sautéed mushrooms make great additions to enhance savory depth.

→ Which sides pair well with these sliders?

Sides like French fries, onion rings, various pasta salads, or a crisp green salad complement these sliders nicely.

→ Can other meats be used instead of chuck roast?

Pork shoulder or chicken slow-cooked with similar seasonings work as tasty alternatives.

→ How do I best store leftover sliders?

Store meat and rolls separately in airtight containers in the fridge for up to 4 days to maintain texture; meat can also be frozen.