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!
Servings: 6
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.