Mississippi Pot Roast Sliders (Printer-Friendly)
Tender shredded beef and cheese on buttery Hawaiian buns topped with tangy peppers.
# What You'll Need:
→ Meat
01 -
3 pound chuck roast
→ Seasonings
02 -
1 ounce packet ranch dressing mix
03 -
1 ounce packet au jus gravy mix
04 -
1 teaspoon garlic salt
05 -
1 teaspoon finely chopped parsley (optional)
→ Dairy
06 -
1/4 cup (1/2 stick) butter, sliced
07 -
2 tablespoons butter
08 -
12 slices provolone cheese
→ Produce
09 -
1/2 cup sliced peperoncini peppers
10 -
1/4 cup peperoncini juice
11 -
1/4 cup sliced peperoncini peppers (for topping, optional)
→ Breads
12 -
12 count Hawaiian slider rolls
# Steps to Follow:
01 -
Place the chuck roast into a 5-6 quart slow cooker. Evenly sprinkle the ranch dressing mix and au jus gravy mix over the meat.
02 -
Distribute sliced butter, sliced peperoncini peppers, and peperoncini juice over the roast. Cover tightly.
03 -
Cook on low for 8 hours or on high for 6 hours without removing the lid to maintain tenderness. When done, shred the meat and discard any visible fat.
04 -
Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with cooking spray.
05 -
Slice the Hawaiian rolls in half horizontally. Arrange the bottom halves in the baking dish. Layer 6 slices of provolone cheese evenly on top.
06 -
Evenly distribute the shredded beef over the cheese layer. Sprinkle with 1/4 cup sliced peperoncini peppers.
07 -
Cover the meat and peppers with the remaining 6 provolone slices, then place the top halves of the rolls over the cheese.
08 -
Melt 2 tablespoons butter in a small bowl. Stir in garlic salt and parsley. Brush this mixture over the top of the rolls.
09 -
Cover the dish with aluminum foil. Bake for 15 minutes. Remove foil and continue baking for 2-3 minutes until tops are golden and cheese is melted.
10 -
Remove from oven and serve immediately.
# Extra Suggestions:
01 -
Avoid soggy sliders by draining excess liquid from shredded meat before assembling.