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Slow Cooker Mississippi Pot Roast Sliders

Two delicious Mississippi pot roast sliders stacked high with shredded beef, melted cheese, and pepperoncini on shiny brioche buns.
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Make easy Mississippi Pot Roast sliders using Hawaiian rolls for a simple, flavorful game day or party sandwich.

Ingredients

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  • 3 lb beef chuck roast
  • 1 (1 oz) packet dry ranch seasoning mix
  • 1 (1 oz) packet dry au jus gravy mix
  • 1 stick butter, cut into pieces
  • 1 cup pepperoncini peppers, drained (reserve juice)
  • 1/2 cup pepperoncini juice (from the jar)
  • 12 Hawaiian sweet rolls
  • 4 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley

Instructions

  1. Place the beef roast in the bottom of your slow cooker.
  2. Sprinkle the ranch seasoning mix and the au jus gravy mix evenly over the roast.
  3. Place the butter pieces on top of the roast.
  4. Pour the reserved pepperoncini juice around the roast.
  5. Add the drained pepperoncini peppers over the top.
  6. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is fork-tender.
  7. Remove the roast from the slow cooker and shred it using two forks. Discard any large pieces of fat.
  8. Return the shredded beef to the slow cooker and stir it into the juices to coat. Keep warm.
  9. Slice the Hawaiian rolls in half horizontally, keeping the rolls connected.
  10. Place the bottom half of the rolls in a 9×13 inch baking dish.
  11. Spoon the shredded Mississippi pot roast mixture evenly over the bottom rolls.
  12. Place the top half of the rolls over the meat.
  13. In a small bowl, mix the 4 tablespoons of melted butter with the garlic powder and dried parsley.
  14. Brush the butter mixture evenly over the top of the rolls.
  15. Bake at 350 degrees F for 10 to 15 minutes, or until the tops are golden brown and the sandwiches are heated through.
  16. Slice the sliders apart and serve immediately.

Notes

  • You can prepare the shredded beef up to 2 days ahead. Store it in the refrigerator in an airtight container and reheat it in the slow cooker before assembling the sliders.
  • For make-ahead assembly, prepare the sliders completely, cover them, and refrigerate for up to 4 hours. Add about 10 minutes to the baking time if baking straight from the refrigerator.
  • If you prefer a tangier slider, add a few thin slices of dill pickle on top of the shredded beef before adding the top roll layer.

Nutrition

Find it online: https://yumdrizzle.com/mississippi-pot-roast-sliders/