Introduction

These Slow Cooker Mississippi Pot Roast Sliders are a perfect blend of tender, flavorful beef and tangy pepperoncini peppers, all melted together with provolone cheese on soft Hawaiian rolls. Ideal for a crowd or a hearty family meal, they’re easy to prepare and bursting with rich, savory goodness.

The image shows a black slow cooker filled with shredded brown beef soaked in a rich, dark brown sauce. On top of the meat, there are several whole yellow-green pepperoncini peppers scattered evenly across the surface. The texture of the meat looks juicy and tender, with strands of beef mixed with the glossy sauce. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Place the chuck roast in your slow cooker along with the ranch dressing mix, au jus gravy mix, ¼ cup butter, ½ cup sliced pepperoncini peppers, and ¼ cup of pepperoncini juice.
Step 2: Cover and cook on high for 6 hours or on low for 8 hours until the meat is tender and easily shreds.
Step 3: Shred the roast with two forks, discarding any visible fat.
Step 4: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 5: Slice the Hawaiian rolls in half horizontally and place the bottom halves in the baking dish.
Step 6: Layer 6 slices of provolone cheese evenly over the bottom rolls.
Step 7: Pile the shredded pot roast over the cheese layer, spreading it out evenly.
Step 8: Add the remaining provolone slices on top of the meat, then sprinkle with ¼ cup sliced pepperoncini peppers.
Step 9: Place the top halves of the rolls over everything to form sliders.
Step 10: In a small bowl, melt 2 tablespoons of butter and stir in garlic salt and parsley.
Step 11: Brush the butter mixture over the tops of the rolls.
Step 12: Bake sliders in the preheated oven for about 15 minutes, or until the tops are golden brown and the cheese is melted.
Step 13: Remove from the oven and serve warm.

Tips & Variations

For a spicy kick, add some chopped jalapeños or a few dashes of hot sauce to the slow cooker.
Use Swiss or mozzarella cheese instead of provolone for a different flavor profile.
If you prefer crispier tops, place sliders under the broiler for 1-2 minutes after baking—watch closely!
To avoid soggy rolls, toast the Hawaiian rolls lightly before assembling the sliders.

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 retain the melty cheese and tender meat. You can also wrap them individually in foil and freeze for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white plate holds four small sandwiches stacked close together on a white marbled surface with a red checkered cloth underneath. Each sandwich has three layers: a shiny, golden-brown top bun speckled with herbs, a middle layer of thin yellow pepper slices and melted light yellow cheese, and a bottom layer of dark, juicy shredded meat. One sandwich is positioned on top of the others, showing the inside clearly. A pale green glass is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can cook the chuck roast in a covered Dutch oven or heavy pot with the seasonings and liquids on the stovetop or in the oven at 325°F for about 3 hours until tender, then follow the remaining steps.

Are pepperoncini peppers essential to this recipe?

Pepperoncini peppers add a distinct tangy flavor that balances the rich beef and butter, but if you can’t find them, sliced mild banana peppers are a good substitute.