Slow Cooker Mississippi Pot Roast Sliders Recipe
These Slow Cooker Mississippi Pot Roast Sliders are tender, flavorful, and perfect for a crowd. Slow-cooked chuck roast is infused with ranch and au jus seasoning, buttery pepperoncini peppers, and topped with melted provolone cheese on soft Hawaiian rolls. Finished in the oven for golden, cheesy slider perfection, this easy recipe is a savory delight ideal for parties or family dinners.
- Prep Time: 15 minutes
- Cook Time: 6 hours (high) or 8 hours (low) slow cooker plus 15 minutes baking
- Total Time: 6 hours 30 minutes (high) or 8 hours 30 minutes (low)
- Yield: 12 sliders 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Meat and Seasoning
- 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
Slider Assembly
- 12 Hawaiian rolls
- 12 slices provolone cheese
- ¼ cup sliced pepperoncini peppers (for topping)
Butter Topping
- 2 tablespoons butter
- 1 teaspoon garlic salt
- 1 teaspoon finely chopped parsley
Instructions
- Add Ingredients to Slow Cooker: Place the chuck roast, ranch dressing mix, au jus gravy mix, ¼ cup butter, ½ cup sliced pepperoncini peppers, and the pepperoncini juice into your slow cooker. These ingredients will infuse the meat with rich, tangy flavors as it cooks.
- Slow Cook the Roast: Cook the roast on high for 6 hours or on low for 8 hours until the meat is tender and easily pulls apart with a fork.
- Shred the Meat: Remove the roast from the slow cooker and shred it using two forks, discarding any visible fat to ensure lean, flavorful meat.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the assembled sliders.
- Prepare Baking Dish: Grease a 9×13 inch baking dish to prevent sticking and for easy cleanup.
- Assemble Bottom Layer of Rolls: Slice the Hawaiian rolls in half horizontally and place the bottom halves in the baking dish to form the base of your sliders.
- Add Cheese Layer: Place 6 slices of provolone cheese evenly over the bottom halves of the rolls to add a creamy, melty layer.
- Add Shredded Meat: Pile all the shredded chuck roast on top of the cheese layer, distributing it evenly for flavorful bites.
- Top with Cheese and Peppers: Layer the remaining 6 slices of provolone cheese atop the meat, then sprinkle with ¼ cup sliced pepperoncini peppers for a tangy kick.
- Add Top Half of Rolls: Place the top halves of the Hawaiian rolls over the assembled ingredients to complete each slider.
- Prepare Butter Mixture: Melt 2 tablespoons of butter and stir in 1 teaspoon garlic salt and 1 teaspoon finely chopped parsley, creating a savory topping.
- Brush Rolls: Generously brush the butter mixture over the tops of the rolls to add flavor and promote browning.
- Bake Sliders: Bake the sliders in the preheated oven for 15 minutes or until the tops are golden brown and the cheese has melted beautifully.
- Serve and Enjoy: Remove from oven and serve the warm, cheesy Mississippi Pot Roast Sliders immediately for a delicious meal or appetizer.
Notes
- If you prefer a spicier flavor, add extra pepperoncini juice or some sliced jalapeños to the meat before cooking.
- Using Hawaiian rolls gives the sliders a sweet contrast, but you can substitute with dinner rolls if preferred.
- For a crispier top, broil the sliders for 1-2 minutes after baking, watching closely to prevent burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Skim excess fat from the cooking liquid before shredding the meat for a leaner dish.
Keywords: Slow Cooker, Pot Roast, Mississippi, Sliders, Easy Recipe, Party Food, Hawaiian Rolls, Comfort Food
