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Mississippi Pot Roast Sliders
Mississippi Pot Roast Sliders are made with seasoned shredded meat and peppers, topped with cheese, and are packed with a ton of flavor. Simple and filling!
PERFECT POTLUCK OR BUSY DINNER SANDWICHES
These Mississippi Pot Roast Sliders take the classic Mississippi slow-cooked chuck roast that we all know and love and turns it into the ultimate cheesy, pull-apart sandwiches that will soon become a favorite! Chuck roast is seasoned with ranch seasoning, au jus and peperoncinis (and butter) then is cooked slowly so it ends up incredibly tender that it shreds easily with a fork! Then all that gets laid onto buttery Hawaiian rolls and topped provolone cheese slices then baked! I know the more I talk about these things, the more I want the whole plate!
FREQUENTLY ASKED QUESTIONS:
Why are my sliders soggy? Usually this happens when you forget to drain off any excess liquid when adding the meat to your sliders. What else can I add to my sliders? Try some caramelized onions or sauteed mushrooms to your sandwiches. What to serve with sliders? Any of your favorite sides will work. Go with a favorite soup, a big salad, your favorite vegetable side dishes, or stick to the classics like French Fries, Onion Rings, Baked Potatoes, chips, etc. I think Macaroni Salad, Hawaiian Macaroni Salad, Pasta Salad, or Potato Salad would also be great options. If you want a variety of pasta salad recipes, try any of these BLT Pasta Salad, Orzo Pasta Salad, Caprese Pasta Salad, Pesto Pasta Salad, Taco Pasta Salad, Bruschetta Pasta Salad, Chicken Caesar Pasta Salad, Pepperoni Pizza Pasta Salad, Italian Grinder Pasta Salad, Dill Pickle Pasta Salad, Bacon Ranch Pasta Salad, etc. Can I make this with other meat? Sure can. I have so many Mississippi recipes, some of my popular ones are the Crock Pot Mississippi Chicken and the Crock Pot Mississippi Pork Roast. You could use any of those to make these sliders. How do I store leftover sliders? Slider bread may get soggy over time with the moisture from meat. But these can be stored in an airtight container and can be kept in the fridge for up to 4 days. If possible, I like to separate the meat from the bread when storing. You can freeze the meat if desired.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
chuck roast– no chuck roast? No problem! Just use a pork shoulder instead. Don’t get caught up on the size of the roast. I suggested three pounds, but it doesn’t have to be 3 pounds exactly. It can be anywhere from 2.5 to over 3 pounds. In fact, even a smaller 2 pound roast will work just fine.
ranch dressing mix– whatever brand of ranch mix you like or you can use some Homemade Ranch Seasoning.
au jus gravy mix– you could also add a packet of brown gravy mix or Dry Onion Soup Mix for even more flavor.
butter – you can use unsalted butter or salted butter.
sliced peperoncini peppers – you can use banana peppers instead.
peperoncini juice – just use the juice from the jar of peppers
Hawaiian rolls– other slider rolls can be used if desired. King Rolls, mini buns, or Dinner Rolls are also great choices.
provolone– you can swap these out for other slices of cheese like mozzarella, Swiss, or Pepper Jack.
garlic salt – you can use garlic powder if you don’t have garlic salt.
HOW TO MAKE MISSISSIPPI POT ROAST SLIDERS:
To a 5-6 quart slow cooker add the chuck roast. Sprinkle the ranch seasoning and au jus seasoning on top. Add on the sliced butter, peperoncini peppers and juice. Cover and cook on low for 8 hours or on high for 6 hours. Do not remove the lid while cooking, this will cause the meat to take longer to cook and it will be tough. When ready, shred the meat and remove any visible fat. You can shred in the slow cooker or remove the meat and shred. It will be super tender at this point so you’ll be able to easily do this with a couple of forks.
Preheat the oven to 350F degrees. Spray a 9×13-inch baking dish with cooking spray. Slice the rolls in half so there is a top and bottom. Place the bottom layer of the rolls in the baking dish. Layer 6 slices of provolone on the bottom half of the rolls. Next pile on all that shredded meat evenly onto all the rolls.
Top with the remaining sliced cheese and ¼ cup sliced peperoncinis. Place on the top half of the rolls.
In a small bowl, melt 2 Tablespoons butter and stir in the garlic salt and parsley. Brush the tops of the rolls with the melted butter mixture. Cover with aluminum foil. Place in oven and bake for 15 minutes. Remove the aluminum foil and bake for another couple of minutes (until the tops are golden brown and the cheese is melted). Serve!
CRAVING MORE RECIPES?
French Dip Sliders
Arby’s Beef and Cheddar Sliders
Italian Sliders
Glazed Ham and Cheese Sliders
Italian Grinder Sliders
Print
Crock Pot Mississippi Pot Roast Sliders
Tender beef sliders with the classic Mississippi flavors layered with cheese on Hawaiian slider buns.
Course Appetizer, Dinner, Lunch, Main CourseCuisine American
Prep Time 20 minutes minutesCook Time 8 hours hoursTotal Time 8 hours hours 20 minutes minutes
Servings 6
Calories 839kcal
Author Brandie Skibinski
Ingredients3 pound chuck roast (2-3 pounds works)1 ounce packet ranch dressing mix1 ounce packet au jus gravy mix¼ cup (1/2 stick) butter, cut into slices (can use unsalted or salted)½ cup sliced peperoncini peppers¼ cup peperoncini juice12 count Hawaiian rolls12 slices provolone (divided use)¼ cup sliced peperoncini peppers (for topping, optional)2 Tablespoons butter (salted or unsalted)1 teaspoon garlic salt (can use garlic powder)1 teaspoon finely chopped parsley (optional, can use dried)
InstructionsTo a 5-6 quart slow cooker add the 3 pound chuck roast. Sprinkle 1 ounce packet ranch dressing mix and 1 ounce packet au jus gravy mix on top.Add on 1/4 cup (1/2 stick) butter, cut into slices, ½ cup sliced peperoncini peppers, and ¼ cup peperoncini juice. Cover and cook on low for 8 hours or on high for 6 hours. NOTE: Do not remove the lid while cooking, this will cause the meat to take longer to cook and it can make it tough.When ready, shred the meat and remove any fatty pieces. You can shred in the slow cooker or remove the meat and shred. It will be super tender at this point so you’ll be able to easily do this with a couple of forks. Preheat the oven to 350F degrees. Spray a 9×13-inch baking dish with cooking spray. Slice 12 count Hawaiian rolls rolls in half so there is a top and bottom. Place the bottom layer of the rolls in the baking dish.Layer 6 slices provolone cheese evenly on the bottom half of the rolls. Next pile on all that shredded meat evenly onto all the rolls. Top with ¼ cup sliced peperoncini peppers. Top with the remaining 6 slices provolone cheese. Place on the top half of the rolls. In a small bowl, melt 2 Tablespoons butter and stir in 1 teaspoon garlic salt and 1 teaspoon finely chopped parsley.Brush the tops of the rolls with the melted butter mixture. Cover with aluminum foil. Place in oven and bake for 15 minutes. Remove the aluminum foil and bake for another couple of minutes (until the tops are golden brown and the cheese is melted). Then serve!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This will cook for 6-8 hours.
NutritionCalories: 839kcal | Carbohydrates: 34g | Protein: 60g | Fat: 52g | Sodium: 1481mg | Fiber: 1g | Sugar: 8g
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