Mississippi Pot Roast Sliders
Mississippi Pot Roast Sliders are a fun twist on classic Mississippi Pot Roast, turning tender roast beef into bite-sized sandwiches that are perfect for game days, potlucks, or cozy weeknight dinners.
Ingredients
- 3-4 lb beef chuck roast well-marbled; grass-fed if you like
- 1 packet ranch seasoning mix Hidden Valley recommended
- 1 packet au jus gravy mix McCormick for rich flavor
- 1/2 cup salted butter melted (sub olive oil spread for lighter fare)
- 8-10 pepperoncini peppers sliced (plus 1/4 cup pepperoncini juice for tang)
- 12-16 slider buns Hawaiian rolls or whole wheat
- 10 slices pepper jack or provolone cheese (optional)
- 1 tbsp fresh parsley chopped (for garnish)
- sea salt & freshly ground black pepper to taste
Instructions
- Pat your chuck roast dry and rub all sides with sea salt and pepper.
- Place a slow-cooker rack or trivet in the bottom—this keeps meat from stewing in fat.
- In a small bowl, whisk melted butter with ranch and au jus mixes; pour over roast.
- Scatter sliced peppers on top and pour in that punchy pepperoncini juice.
- Set on low for 7-8 hours (or high for 4 hours) until meat shreds with a light tug.
- Use two forks to pull beef apart; skim off any large fat chunks for a lighter bite.
- Open buns on a sheet pan, pile on beef, top with cheese, then bake at 350°F for 5 minutes.
- Sprinkle parsley, close sliders, and dig in while they’re hot and oozy.
Notes
Tip: Reserve some cooking liquid to drizzle on sliders for extra succulence and prevent buns from getting soggy. Consider swapping ingredients for different flavor variations.
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