Mississippi Pot Roast Sliders
Highlighted under: Celebration Feast Ideas
It's that time of year when the evenings get chilly, and all I want is something warm and satisfying. These Mississippi Pot Roast Sliders are just the ticket, and they only cost me about $15 to make for a crowd. My friends rave about them, each bite filled with juicy, tender meat and a kick from the pepperoncini. Honestly, it's a recipe I can throw together pretty easily, and the compliments keep coming!
When I first tried a Mississippi pot roast, I knew I had to find a way to turn it into sliders. Cooking it low and slow made it incredibly tender, and combining the roast with a few ingredients really brings it together. This is my go-to dish whenever I have friends over, as it’s simple to prepare in advance and the slow cooker does all the work.
One tip I picked up along the way is to make sure to let the meat rest before shredding. Doing that keeps the juices in, giving you a much richer flavor in the final sliders. I've made this a dozen times, and it never fails to please—my brother-in-law even asks for leftovers every time!
What to Know Before Making Mississippi Pot Roast Sliders
These sliders are a real crowd-pleaser, especially when the weather turns chilly. The combination of the chuck roast and pepperoncini gives the dish a nice zing that really sets it apart. You can usually find the ranch dressing and au jus mix in the grocery aisle, often near the other seasoning packets.
If you're thinking of preparing this dish, keep in mind that the slow cooker works wonders here. As the roast cooks, it becomes incredibly tender, and the drippings are where all the goodness is. Just remember, the beef broth and the pepperoncini juice contribute to the moisture, so don’t skip them. Sometimes, I add a little extra broth if I want to be safe. These little tricks make a big difference in how juicy your sliders end up.
Ingredients
Gather these ingredients for the sliders:
Ingredients
- 3-4 pounds chuck roast
- 1 packet ranch dressing mix (like Hidden Valley)
- 1 packet au jus mix
- 1 cup beef broth
- 1 jar (16 ounces) pepperoncini peppers, with juice
- 8 slider buns (I love King’s Hawaiian rolls)
- Sliced provolone cheese
- Salt and pepper to taste
These ingredients will create a delicious meal that everyone will enjoy!
Instructions
Here's how to prepare the sliders:
Prepare the Roast
Start by seasoning the chuck roast with salt and pepper. Then place it in your slow cooker. Sprinkle the ranch dressing mix and au jus mix evenly over the top, then add the beef broth and the whole jar of pepperoncini with juice. Cover it up and set your slow cooker on low for about 6 hours.
Shred the Meat
Once the cooking time is up, you'll want to take the roast out and let it rest for about 10 minutes. I usually use two forks to shred it, mixing it with those lovely juices in the slow cooker. If it’s a bit dry, you can add a splash more of the beef broth until you get a good consistency.
Assemble the Sliders
Slice the slider buns in half and place the bottom half on a baking sheet. Lay down a piece of provolone on each, and then load on the shredded beef. Top with more provolone and then the top half of the bun. I like to pop them in the oven at 350°F for about 10 minutes, just until the cheese melts and the buns start to brown a little.
You're all set to serve up these sliders!
Pro Tips
- For extra flavor, try adding some sliced jalapeños on top before baking. You can also switch out the provolone for cheddar if you prefer. If you're short on time, you could opt for the store-bought roast beef and hurl in some of the same flavors to make it quicker.
Scaling Mississippi Pot Roast Sliders for a Crowd
If you’re serving a larger group, you can easily double the recipe. Just be sure to use a bigger slow cooker or divide it into two if you have multiple cookers. You might also want to adjust the cooking time slightly, especially if you are using a lot more meat. Keep an eye on it, and you’ll know it’s ready when the meat easily shreds apart with a fork. I’ve made it for parties, and there’s never a crumb left!
For sides, I usually add some chips or a simple green salad to balance out the hearty sliders. And when I’m in a pinch, I’ve even used pull-apart bread instead of slider buns, which adds a fun twist. Just remember to check the baking time, as it may differ a bit from what’s mentioned here.
Questions About Recipes
→ Can I use a different cut of meat?
You can, but I wouldn't recommend it for this recipe. Chuck roast is perfect because it becomes so tender after slow cooking.
→ What if I don't have a slow cooker?
No worries! You can cook it in a Dutch oven at a low temperature in your regular oven. Just keep an eye on it!
→ How do I store leftovers?
I usually put them in an airtight container in the fridge, and they last about 3-4 days if you're lucky enough to have any left!
→ Can these be made ahead of time?
Absolutely! You can prepare the roast the day before and simply assemble the sliders when you're ready to serve.
→ Is it necessary to use the au jus mix?
Honestly, I skip this half the time. The ranch dressing mix and pepperoncini add enough flavor on their own, but the au jus does enhance the richness if you want to go that route.
Mississippi Pot Roast Sliders
Created by: The Globalbitesrecipes Team
Recipe Type: Celebration Feast Ideas
Skill Level: easy
Final Quantity: 8
What You'll Need
Ingredients
- 3-4 pounds chuck roast
- 1 packet ranch dressing mix (like Hidden Valley)
- 1 packet au jus mix
- 1 cup beef broth
- 1 jar (16 ounces) pepperoncini peppers, with juice
- 8 slider buns (I love King’s Hawaiian rolls)
- Sliced provolone cheese
- Salt and pepper to taste
How-To Steps
Start by seasoning the chuck roast with salt and pepper. Then place it in your slow cooker. Sprinkle the ranch dressing mix and au jus mix evenly over the top, then add the beef broth and the whole jar of pepperoncini with juice. Cover it up and set your slow cooker on low for about 6 hours.
Once the cooking time is up, you'll want to take the roast out and let it rest for about 10 minutes. I usually use two forks to shred it, mixing it with those lovely juices in the slow cooker. If it’s a bit dry, you can add a splash more of the beef broth until you get a good consistency.
Slice the slider buns in half and place the bottom half on a baking sheet. Lay down a piece of provolone on each, and then load on the shredded beef. Top with more provolone and then the top half of the bun. I like to pop them in the oven at 350°F for about 10 minutes, just until the cheese melts and the buns start to brown a little.
Extra Tips
- For extra flavor, try adding some sliced jalapeños on top before baking. You can also switch out the provolone for cheddar if you prefer. If you're short on time, you could opt for the store-bought roast beef and hurl in some of the same flavors to make it quicker.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 410
- Total Fat (g): 21.6
- Saturated Fat (g): 10.2
- Cholesterol (mg): 82
- Sodium (mg): 1294
- Total Carbohydrates (g): 28.9
- Dietary Fiber (g): 1.5
- Sugars (g): 1.2
- Protein (g): 25.6