Mississippi Pot Roast Sliders (Printer-Friendly)

Tender shredded chuck roast with peppers and provolone on buttery rolls, baked until golden and melty.

# What You’ll Need:

→ Meat

01 - 3 pounds chuck roast

→ Seasonings and Mixes

02 - 1 ounce packet ranch dressing mix
03 - 1 ounce packet au jus gravy mix
04 - 1 teaspoon garlic salt
05 - 1 teaspoon finely chopped parsley

→ Dairy

06 - ½ cup (1 stick) butter, divided (salted or unsalted)
07 - 12 slices provolone cheese, divided

→ Vegetables and Peppers

08 - ½ cup sliced peperoncini peppers
09 - ¼ cup peperoncini juice
10 - ¼ cup sliced peperoncini peppers (for topping, optional)

→ Bread

11 - 12 Hawaiian slider rolls

# Steps to Make This:

01 - Place the chuck roast into a 5-6 quart slow cooker. Evenly sprinkle the ranch dressing mix and au jus gravy mix over the meat. Add half of the butter cut into slices, sliced peperoncini peppers, and peperoncini juice on top.
02 - Cover the slow cooker and cook on low for 8 hours or on high for 6 hours. Avoid lifting the lid during cooking to maintain temperature and tenderness.
03 - Once cooked, shred the meat directly in the slow cooker or transfer to a plate and shred with forks. Discard any large fatty pieces.
04 - Preheat the oven to 350°F. Lightly coat a 9×13-inch baking dish with cooking spray. Slice the Hawaiian rolls in half horizontally to create top and bottom halves.
05 - Arrange the bottom halves of the rolls evenly in the baking dish. Layer 6 slices of provolone cheese over the bottom halves.
06 - Distribute the shredded meat evenly over the cheese layer. Top with ¼ cup sliced peperoncini peppers.
07 - Place the remaining 6 slices of provolone on top of the shredded meat and peppers. Cover with the top halves of the rolls.
08 - Melt the remaining 2 tablespoons butter in a small bowl. Stir in garlic salt and finely chopped parsley. Brush this mixture generously over the tops of the slider rolls.
09 - Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 2-3 minutes until the tops are golden brown and the cheese is melted.
10 - Remove from oven and serve warm for best flavor and texture.

# Additional Notes:

01 - Avoid lifting the slow cooker lid during cooking to ensure the meat remains tender and cooks evenly.
02 - Drain excess liquid from shredded meat before assembling sliders to prevent sogginess.

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