My crockpot is without doubt my most-loved kitchen appliance, and I firmly believe that it’s one of the best purchases you could ever make if you want to make cozy, family friendly dinners without the fuss!

So I’ve been on a real mission these past few years to bring you the absolute BEST crockpot meals, and I’ve been so thrilled that so many of you have loved them. These slow cooked Mississippi pot roast sliders are my newest creation, and trust me when I say that they’re just SO good!

Tender chuck roast is slow cooked in ranch seasoning, au jus, and pepperoncini peppers, then shredded and piled onto soft Hawaiian rolls with melty provolone and brushed with garlicky butter. Baked until golden and gooey, they’re a total crowd-pleaser.

Why you’ll love this recipe:

The slow cooker does most of the heavy lifting — minimal effort, maximum flavor.
Great for feeding a crowd at parties, game day, or holiday gatherings.
The flavor combo is bold, savory, and a little spicy — in the best way.
Perfect for a family dinner when you want something impressive but easy to prep.
They taste indulgent but are surprisingly simple to make.

Whether you’re hosting or just want something hearty and fun for dinner, these sliders are a guaranteed win. Let’s make them together!

Ingredients

Just want to grab the printable recipe card and head to the kitchen? No worries! I’ve included one for you at the bottom of this post. As regular readers will know, I also like to include a few sections that cover the reasons behind the ingredient choices and their role in the recipe (because if you’re anything like me, you like to understand a little about the science behind a recipe!), and some photos from the process to help demonstrate the stages. Here are those sections…

Chuck roast – The star of the show. This cut gets incredibly tender in the slow cooker and shreds beautifully.
Packet ranch dressing mix – Adds a creamy, herby flavor without overpowering the beef.
Packet au jus gravy mix – Brings in rich, savory depth—don’t skip it!
Butter – Gives the meat that melt-in-your-mouth richness. We’ll also be using extra for brushing the rolls before they’re baked to get them beautifully golden.
Sliced pepperoncini peppers – For a zesty, slightly tangy kick. You can use mild or hot depending on your heat preference.
Pepperoncini juice – Just enough to boost flavor and help tenderize the roast.
Hawaiian rolls – Slightly sweet and perfectly soft, these are the best choice for sliders.
Provolone – Creamy and melty, provolone pairs perfectly with the beef and tangy peppers.
Sliced pepperoncini peppers, for topping – Optional, but great for extra punch and color on your sliders.
Garlic salt – Adds that crave-worthy savory finish.
Parsley, finely chopped – A pop of color and freshness to finish off the tops.

Step-by-Step Guide for Making Crockpot Mississippi Pot Roast Sliders

Add the chuck roast to your slow cooker, then sprinkle in the ranch packet, au jus packet, butter, sliced pepperoncini peppers, and a splash (about ¼ cup) of the pepperoncini juice.

Pop the lid on and let it cook—6 hours on high or 8 hours on low—until the meat is super tender and falling apart.
Once it’s done, shred the meat right in the slow cooker, discarding any big pieces of fat.

Preheat your oven to 350°F.
Lightly grease a 9×13-inch baking dish.
Slice your rolls in half horizontally (don’t separate them into individual rolls yet) and lay the bottom half in the baking dish.
Layer on 6 slices of provolone, then pile on that juicy shredded beef. Add the rest of the cheese and a few extra sliced pepperoncinis for a little kick.

Place the top half of the rolls back on.
Melt the butter and stir in the garlic salt and parsley. Brush it all over the tops of the rolls—don’t be shy.
Bake for about 15 minutes, or until the cheese is melted and the tops are golden and toasty.

Slice and serve! These go fast, so maybe make a double batch if you’re feeding a crowd.

Substitutes & Variations

Chuck roast or pork shoulder – Both cuts work beautifully. Pork shoulder will give a slightly sweeter, more delicate flavor.
Provolone cheese – Swap with Swiss, mozzarella, or even pepper jack for a little kick. Use whatever you love (or already have in the fridge!).
Slider rolls – King’s Hawaiian are my go-to, but soft dinner rolls or mini buns will also work just fine.
Topping twist – Brush the tops of the rolls with garlic butter and a sprinkle of poppy seeds before baking for extra flavor and a little crunch.
Add-ins – Layer in caramelized onions or sautéed mushrooms for an extra-savory upgrade.
Open-faced idea – Skip the top bun and serve these open-faced on toasted garlic bread or baguette slices for a fun party-style version.

Serving Ideas

Game Day Spread – These sliders are perfect for tailgating or football Sundays. Serve them with chips, pickles, and your favorite cold drinks.
Easy Dinner – Pair with a side salad, roasted veggies, or coleslaw for a low-effort but satisfying family meal.
Party Platter – Slice them up and serve on a large board with toothpicks for a fun, shareable appetizer at gatherings or potlucks.
Lunchbox Hit – Pack leftovers (if you have any!) in lunchboxes—just wrap them in foil and reheat later.
Holiday Crowd-Pleaser – These make a great addition to casual holiday parties or family get-togethers. Serve with sweet potato fries or a holiday punch.

Print Recipe

Crockpot Mississippi Pot Roast Sliders

These Crockpot Mississippi Pot Roast Sliders are the ultimate melt-in-your-mouth comfort food, packed with bold flavor and gooey cheese. Made with tender shredded chuck roast, ranch seasoning, pepperoncini peppers, and provolone, they're baked on soft slider buns with a buttery, garlicky topping. Perfect for game day, parties, or an easy family dinner — and bonus: they’re made in the slow cooker for minimal effort!

Prep Time20

Cook Time8

Total Time8 20

Course: Appetizer, Main Course

Servings:

Ingredients

3 pound chuck roast
1 ounce packet ranch dressing mix
1 ounce packet au jus gravy mix
1/4 cup butter
½ cup sliced pepperoncini peppers
¼ cup pepperoncini juice 
12 slices
provolone 
12 Hawaiian rolls
1 teaspoon garlic salt
2 tablespoons
butter 
1 teaspoon parsley finely chopped
¼ cup sliced pepperoncini peppers, for topping

Instructions

Add the chuck roast to your slow cooker, then sprinkle in the ranch packet, au jus packet, butter, sliced pepperoncini peppers, and a splash (about ¼ cup) of the pepperoncini juice.
Pop the lid on and let it cook—6 hours on high or 8 hours on low—until the meat is super tender and falling apart.
Once it’s done, shred the meat right in the slow cooker, discarding any big pieces of fat.
Preheat your oven to 350°F.
Lightly grease a 9x13-inch baking dish.
Slice your rolls in half horizontally (don’t separate them into individual rolls yet) and lay the bottom half in the baking dish.
Layer on 6 slices of provolone, then pile on that juicy shredded beef. Add the rest of the cheese and a few extra sliced pepperoncinis for a little kick.
Place the top half of the rolls back on.
Melt the butter and stir in the garlic salt and parsley. Brush it all over the tops of the rolls—don’t be shy.
Bake for about 15 minutes, or until the cheese is melted and the tops are golden and toasty.
Slice and serve! These go fast, so maybe make a double batch if you’re feeding a crowd.

Hope you’re hungry, because these Crockpot Mississippi Pot Roast Sliders never last long! They’re the kind of thing that disappears fast at parties, potlucks, or even just a regular Tuesday night dinner. If you give them a try, I’d love to hear what you think — leave a star rating and drop a comment below!