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Mississippi Pot Roast Sliders
These Mississippi Pot Roast Sliders are rich, savory, and unbelievably tender, loaded with ranch-seasoned beef, melty provolone, and tangy pepperoncinis. Finished with buttery ranch-brushed buns and perfect for dipping into au jus, they’re an instant crowd favorite.
Ingredients
POT ROAST
- 3 lb chuck roast, cut into large chunks
- 1 stick butter
- 1 packet ranch seasoning
- 1/2 cup pepperoncini peppers
- Pepperoncini juice, optional
SLIDERS
- 1 package of King’s Hawaiian Slider buns
- 1/3 cup Mayonnaise
- 9 slices Provolone cheese slices
- 1/3 cup pepperoncini peppers
RANCH BUTTER TOPPING
- 1/2 cup butter, melted
- 1 packet ranch seasoning
Instructions
- Place the chuck roast chunks into a slow cooker and top with butter, ranch seasoning, pepperoncini peppers, and a splash of pepperoncini juice if desired.
- Cover and cook on low for 6 hours, or until the beef is fall-apart tender.
- Remove the beef from the slow cooker and shred finely, mixing it back into the juices to keep it moist and flavorful.
- Preheat the oven to 350°F and lightly toast the slider buns until just golden.
- Spread mayonnaise on the bottom buns, then layer with shredded beef, provolone cheese, and a few extra pepperoncinis before placing the top buns on.
- Stir together the melted butter and ranch seasoning, then generously brush the mixture over the tops of the buns.
- Transfer the sliders to the oven and bake for 10–15 minutes, or until the cheese is fully melted and the tops are lightly crisp.
- Serve warm with the reserved au jus on the side for dunking and enjoy immediately.
