Mississippi Pot Roast Sliders

Mississippi Pot Roast Sliders transform the beloved slow-cooked chuck roast into irresistible cheesy sandwiches that are perfect for potlucks or a busy weeknight dinner. The roast simmers low and slow with ranch seasoning, au jus mix, butter, and tangy peperoncinis until so tender it falls apart easily. Layered on soft Hawaiian rolls and topped with melted provolone cheese, these sliders are comforting and packed with flavor.

I first served these at a family gathering and they disappeared so fast I knew they were a keeper. Now, making them is my go-to for easy crowd-pleasing meals.

Ingredients

• Three pound chuck roast: a well-marbled cut works best for tender, juicy meat. Pork shoulder is a great alternative.
• Ranch dressing mix: adds a creamy, herb-infused punch. Use your favorite brand or homemade blend for freshness.
• Au jus gravy mix: brings savory depth. You can also substitute with brown gravy mix or dry onion soup mix for richer flavor.
• Butter: either salted or unsalted adds richness and helps meld the flavors as it melts over the roast.
• Sliced peperoncini peppers: provide a pleasant tang and slight heat. Banana peppers can work if you want milder taste.
• Peperoncini juice: enhances the roast’s tangy profile and keeps the meat juicy.
• Hawaiian rolls: soft and slightly sweet rolls make the perfect slider base. Dinner rolls or king rolls can also be used.
• Provolone cheese slices: melt beautifully over the meat adding a creamy layer. Mozzarella or Swiss cheese are good substitutes.
• Garlic salt: for seasoning the buttery topping, but garlic powder can be used if you don’t have garlic salt.
• Finely chopped parsley: optional for a fresh herb garnish and color.

Instructions

Sear and Season the Roast:

Place the chuck roast into your slow cooker. Evenly sprinkle the ranch dressing mix and au jus gravy mix over the roast. Add the sliced butter on top along with the sliced peperoncini peppers and their juice. This layering allows the flavors to infuse the meat as it cooks.

Slow Cook the Meat:

Cover the slow cooker with its lid and cook on low for about eight hours, or on high for six hours. Avoid lifting the lid while cooking as this can extend cooking time and make the meat tough. By the end of cooking, the chuck roast should be so tender it shreds with just two forks.

Shred the Meat:

Carefully remove the roast from the slow cooker and shred the meat with forks, discarding any fatty or tough pieces. You can also shred the meat directly in the cooker if preferred. Return the shredded meat to the cooking juices to keep it moist.

Prepare the Rolls and Cheese:

Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9 by 13-inch baking dish. Slice the Hawaiian rolls horizontally into tops and bottoms. Place the bottom halves in the baking dish in an even layer. Then arrange six slices of provolone cheese evenly across the bottom rolls.

Assemble the Sliders:

Divide the shredded roast evenly over the cheese-covered bottom rolls. Sprinkle an additional quarter cup of sliced peperoncini peppers over the meat for some bite. Then top with the remaining six slices of provolone cheese and finally place the top halves of the rolls over everything.

Add Butter and Seasoning:

In a small bowl, melt two tablespoons of butter. Stir in the garlic salt and finely chopped parsley if using. Brush this buttery mixture generously over the tops of the roll halves. This step ensures the tops become golden and flavorful when baked.

Bake Until Melty and Golden:

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 15 minutes to allow the cheese to melt thoroughly and the rolls to warm. Remove the foil and bake for an additional two to three minutes so the tops get nice and golden brown.

Serve and Enjoy:

Remove from the oven and serve immediately while gooey and hot. These sliders make a perfect appetizer or main dish at any casual gathering or family dinner.

My favorite ingredient has to be the peperoncini peppers. They add such a uniquely tangy kick that brightens the richness of the beef and cheese. The first time I made these sliders, my family couldn’t stop raving about them — it quickly became a staple at every gathering.

Storage Tips

Store leftover sliders in an airtight container in the fridge for up to four days. To keep the bread from getting soggy, separate the shredded meat from the rolls before storing. You can freeze the meat separately for longer storage and combine fresh when ready to eat.

Ingredient Substitutions

If you don’t have ranch dressing mix, a mix of dried herbs like parsley, dill, garlic powder, and onion powder works well. If you forget au jus gravy mix, brown gravy mix or onion soup mix can be used for a similar savory depth. For cheese, feel free to swap provolone with mozzarella or Swiss depending on your preference.

Serving Suggestions

These sliders are versatile and go well alongside a crisp green salad, creamy potato salad, or even classic comfort sides like French fries and coleslaw. Serve with pickles or extra peperoncini for those who love a little tang.

Perfect for feeding a crowd, these sliders are easy to make ahead and finish in the oven. Serve hot with extra peperoncini for a bright, tangy finish.

Common Recipe Questions

→ Why might my sliders be soggy?

Excess liquid from the cooked meat can make the sliders soggy; draining this liquid before assembling helps keep them firm.

→ What can I add for extra flavor?

Caramelized onions or sautéed mushrooms add depth and complement the shredded beef and cheese.

→ What sides pair well with these sliders?

Classic sides like fries, onion rings, or a fresh salad balance their rich flavors nicely.

→ Can I use other meats instead of chuck roast?

Pork shoulder or chicken shoulder slow-cooked with the same seasonings can be substituted for variety.

→ How should I store leftovers?

Keep sliders in an airtight container in the fridge up to 4 days. Separating meat and bread prevents sogginess. Meat can be frozen for longer storage.