Mississippi Pot Roast Sliders

Mississippi Pot Roast Sliders turn the classic slow-cooked chuck roast into irresistible mini sandwiches packed with bold flavors. The roast is seasoned with ranch and au jus mixes, cooked low and slow with buttery slices of butter and tangy peperoncini peppers until it’s tender enough to shred effortlessly. Layered on soft Hawaiian rolls with provolone cheese and baked until melty and golden, these sliders are a perfect combination of savory, cheesy, and slightly spicy that work wonderfully for potlucks or busy weeknight dinners.

My family first devoured these sliders on a chilly weekend, and ever since, they’ve been a go—to request whenever friends come over

Ingredients

• Three pound chuck roast: — the star of the dish — look for well—marbled beef for richer flavor and tenderness
• Ranch dressing mix: brings a creamy, herby punch — use your favorite brand or homemade version
• Au jus gravy mix: adds savory depth — if unavailable, brown gravy mix works well as a substitute
• Butter: enriches the meat and keeps it tender — salted or unsalted both work fine
• Sliced peperoncini peppers: provide tang and slight heat — banana peppers make a good alternative
• Peperoncini juice: essential to infuse the roast with acidity and spice
• Hawaiian rolls: soft and slightly sweet to balance savory beef — substitute with mini buns if preferred
• Provolone cheese slices: melts beautifully for a creamy topping — Swiss, mozzarella, or pepper jack can be swapped in
• Garlic salt: adds savory complexity — garlic powder is a good stand—in
• Finely chopped parsley (optional): gives a fresh finish and color

Instructions

Prepare the Slow Cooker:

Place the chuck roast into a 5—6 quart slow cooker. Liberally sprinkle ranch seasoning and au jus mix evenly over the top of the meat. Arrange butter slices on top then scatter sliced peperoncini peppers and pour in the pepperoncini juice around the sides. Do not stir, keeping the seasonings on top helps distribute flavor during cooking.

Cook the Roast:

Cover and cook on low heat for eight hours or on high for six hours. Resist the temptation to lift the lid during cooking as it lets heat escape and can lead to tougher meat. The slow cook ensures the roast becomes tender enough to shred with forks easily after cooking.

Shred the Meat:

Once cooked, remove the roast or shred it inside the slow cooker using two forks. Remove any visible fatty pieces. The meat should fall apart with little effort at this stage, flush with rich flavor from the juices and seasonings.

Prepare the Sliders:

Preheat the oven to 350 degrees Fahrenheit. Spray a 9×13 inch baking dish with cooking spray. Slice Hawaiian rolls in half horizontally, separating the tops and bottoms. Arrange the bottom halves evenly in the baking dish, then layer 6 slices of provolone cheese across the rolls. Spread shredded beef evenly over the cheese, then add a ¼ cup sliced peperoncini peppers evenly on top for extra bite. Place the remaining 6 slices of provolone on top of the meat. Place the top halves of the rolls on the cheese layers.

Finish and Bake:

Melt two tablespoons of butter in a small bowl. Stir in garlic salt and chopped parsley to create a flavorful butter glaze. Use a brush to coat the tops of the rolls. Cover the dish tightly with aluminum foil and bake for 15 minutes. Remove the foil and bake for another two to three minutes until tops are golden brown and cheese is melted and bubbly. Serve hot.

I love how the peperoncini peppers lift the rich roast with a vinegary brightness. One family gathering, these sliders disappeared faster than anything else on the table, the perfect blend of comfort and a little bit of bite that everyone enjoyed.

Storage Tips

Store leftover sliders in an airtight container in the refrigerator for up to four days. To avoid soggy rolls, keep shredded beef separate from the bread and reassemble before serving. The pulled beef freezes well on its own for up to three months— thaw overnight in the fridge before reheating.

Ingredient Substitutions

Pork shoulder can replace chuck roast for a slightly different but still tender and flavorful meat. If au jus seasoning is unavailable, brown gravy mix or dry onion soup mix are great substitutes. Try pepper jack cheese for a spicier twist or mozzarella for a milder option.

Serving Suggestions

These sliders pair well with classic sides such as French fries, onion rings, or baked potatoes. A crisp salad or coleslaw also balances the richness. For a picnic or potluck, macaroni or potato salad are excellent partner dishes.

These Mississippi Pot Roast Sliders are crowd—pleasers that are easy to make for gatherings or weeknight dinners. They reheat and freeze well when components are stored separately.

Common Recipe Questions

→ Why are my sliders soggy?

Excess liquid from the shredded meat can cause sogginess. Drain off any juices before assembling the sliders to keep the buns from getting wet.

→ Can I add other toppings to these sliders?

Yes! Caramelized onions or sautéed mushrooms make great additions, enhancing the savory flavors without overpowering the meat and cheese.

→ What sides pair well with these sliders?

Classic sides like French fries, baked potatoes, or a fresh salad complement the sliders nicely. Potato and pasta salads also work well for a fuller meal.

→ Can I use different meat for the filling?

Other slow-cooked meats like pork shoulder or chicken can be substituted, but adjusting cooking times and seasoning may be needed for best results.

→ How should I store leftover sliders?

Store leftovers in an airtight container, ideally separating the meat from the bread to prevent sogginess. Refrigerate up to 4 days and freeze the meat for longer storage.