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Mississippi Pot Roast Sliders

Mississippi pot roast sliders layer fork-tender slow-cooked beef, pepperoncini, and melted provolone on Hawaiian sweet rolls. A garlic-parsley butter topping bakes until the rolls are golden brown.
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Prep Time 15 minutes
Cook Time 9 hours 15 minutes
Resting 5 minutes
Total Time 9 hours 35 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the roast and slider topping
  • 3 lb boneless beef chuck roast thawed
  • 1 packet (1 oz) ranch seasoning mix
  • 1 packet (1 oz) au jus gravy mix
  • 8 tbsp unsalted butter divided (6 tablespoons for the roast and 2 tablespoons for the topping)
  • 8 pepperoncini peppers
  • 0.25 cup pepperoncini brine
For the sliders
  • 1 package (12-count/12-ounce) Hawaiian sweet rolls unsliced
  • 8 oz provolone cheese sliced
  • 0.5 tsp garlic powder
  • 1 tsp dried parsley

Equipment

  • 1 6-quart slow cooker
  • 1 9x13-inch baking dish

Method
 

Cook the roast
  1. Place the chuck roast in a 6-quart slow cooker.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix over the roast.
  3. Add 6 tablespoons butter, the pepperoncini peppers, and pepperoncini brine around the roast.
  4. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the roast is fork-tender and at least 145°F in the center.
  5. Transfer the roast to a cutting board.
  6. Shred it with two forks, discarding large pieces of fat.
  7. Skim excess fat from the cooking liquid and reserve 1/2 cup.
Assemble and bake the sliders
  1. Heat the oven to 350°F.
  2. Line a 9x13-inch baking dish with parchment paper.
  3. Slice the rolls horizontally without separating them.
  4. Place the bottom half in the dish, and layer on half the provolone, all the shredded beef, and the remaining provolone.
  5. Stir 1/2 cup reserved cooking liquid into the beef.
  6. Cover it with the top half of the rolls.
  7. Melt the remaining 2 tablespoons butter.
  8. Stir the garlic powder and dried parsley into the melted butter.
  9. Brush the mixture over the roll tops.
  10. Bake for 12 to 15 minutes, until the cheese is melted and the tops are golden brown.
  11. Rest for 5 minutes before separating the sliders.

Notes

For the most tender beef, cook until it is fork-tender and skim the excess fat before reserving the cooking liquid. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free option, use gluten-free rolls and check the seasoning mix labels.