Cheesy Mississippi Pot Roast Sliders

Mississippi Pot Roast Sliders bring the beloved slow cooked chuck roast tradition into a fun and easy to eat sandwich format. These sliders feature tender shredded beef seasoned with ranch mix, au jus, and peppers, layered with melty provolone cheese on soft Hawaiian rolls. They make a perfect dish for potlucks, busy weeknight dinners, or casual gatherings where everyone will be reaching for seconds.

I first made these sliders during a weekend family get together and they disappeared before I could grab one. Now they are a guaranteed crowd pleaser at every event

Ingredients

• Chuck roast: around three pounds is ideal for shredding and soaking up the flavors, grass fed or organic options will add depth
• Ranch dressing mix: provides a savory herbal punch so important for that classic Mississippi taste
• Au jus gravy mix: adds rich beefy undertones, quality dry mixes create a delicious sauce for the meat
• Butter: slices keep the roast moist and add luxurious mouthfeel, salted or unsalted works based on preference
• Sliced pepperoncini peppers: bring just the right balance of heat and tang, green batch with some juice is best for slow cooking
• Hawaiian rolls: are soft and slightly sweet which complements the savory meat and cheese beautifully
• Provolone cheese: melts evenly and has a mild flavor that layers well, you can substitute with mozzarella or Swiss for variety
• Garlic salt: infuses the buttery topping with a subtle garlicky aroma, garlic powder is a fine substitute
• Fresh or dried parsley: adds light herbal freshness when brushing the rolls before baking

Instructions

Sear and Prepare the Roast:

Place a 3 pound chuck roast in a 5 to 6 quart slow cooker. Sprinkle one ounce of ranch dressing mix and one ounce of au jus gravy mix evenly over the top. Arrange slices of butter on the roast along with half a cup of sliced pepperoncini peppers and one quarter cup of the pepper juice. Cover the lid tightly.

Slow Cook the Beef:

Set the slow cooker to low and cook the roast for 8 hours or set it to high for 6 hours. Avoid opening the lid during cooking to keep the temperature steady and ensure the meat becomes tender rather than tough.

Shred the Meat:

When done, remove any large pieces of fat and shred the beef using two forks. This can be done directly in the slow cooker or on a cutting board. The meat should fall apart easily and be saturated with the flavorful juices.

Assemble the Sliders:

Preheat the oven to 350 degrees Fahrenheit and lightly spray a 9 by 13 inch baking dish. Slice 12 Hawaiian rolls in half horizontally and arrange the bottom halves in the dish. Lay 6 slices of provolone cheese evenly over the bottom buns to create a melty base. Spread the shredded beef evenly atop the cheese layer. Add an additional quarter cup of sliced pepperoncini peppers for extra zing. Place the remaining 6 slices of provolone cheese on top of the meat. Cover with the top halves of the rolls.

Prepare and Bake:

Melt 2 tablespoons of butter and mix in 1 teaspoon of garlic salt and 1 teaspoon finely chopped parsley. Brush this flavorful mixture generously over the tops of the slider buns. Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for 2 to 3 minutes more until the cheese melts fully and the tops turn golden brown.

My favorite ingredient is definitely the pepperoncini peppers and their juice. They bring a surprising brightness and just enough heat that wakes up every bite. This dish reminds me of a family reunion where everyone gathered around the kitchen counter grabbing sliders all afternoon and sharing stories.

Storage Tips

To keep leftovers fresh, store the shredded meat in an airtight container separate from the rolls in the refrigerator. The meat will keep for up to 4 days and the rolls can be toasted before serving again to regain some softness. Slider sandwiches tend to get soggy if stored assembled due to moisture from the meat, so reheating meat and bread separately is best. You can freeze the shredded meat for up to 3 months, then thaw in the fridge overnight and reheat with a splash of beef broth or juice for moisture.

Ingredient Substitutions

If you cannot find ranch mix use a mix of dried parsley, dill, onion powder, garlic powder, salt, and black pepper as homemade seasoning. For au jus gravy mix, beef broth powder combined with a little onion soup mix creates a similar rich base. Banana peppers can replace pepperoncini for a milder tangy flavor. Any soft slider or dinner rolls can substitute Hawaiian rolls if preferred, just note they won’t be as sweet.

Serving Suggestions

Serve these sliders with classic sides like French fries, onion rings, or a big green salad for a balanced meal. Creamy pasta salads such as macaroni or potato salad complement the tangy spiced meat beautifully and keep the vibe casual and picnic ready. Add sautéed mushrooms or caramelized onions inside the sliders for an extra layer of flavor and texture.

Serve warm and watch these irresistible sliders disappear quickly.

FAQs About This Recipe

→ Why are my sliders soggy?

Sogginess is usually caused by excess liquid from the shredded meat. Draining the meat before assembling helps keep the rolls from getting too moist.

→ Can I add other toppings to the sliders?

Caramelized onions or sautéed mushrooms complement the flavors and add extra texture and richness to the sandwiches.

→ What sides pair well with these sliders?

Salads, soups, fries, or classic sides like potato salad or macaroni salad all create a balanced and satisfying meal.

→ Can different meats be used instead of chuck roast?

Pork shoulder works well as a substitute and can be cooked similarly for tender, shreddable meat.

→ How should leftovers be stored?

Store sliders in an airtight container in the fridge for up to 4 days. Separating meat from the rolls before storing can help prevent sogginess. The meat can be frozen for longer storage.