Mississippi Pot Roast Sliders

If you love rich, beefy goodness and easy appetizer recipes, these Mississippi Pot Roast Sliders will quickly become your favorite way to feed a hungry crowd.

They combine slow cooking with classic slider comfort, bringing together tender slow-cooked chuck roast, tangy pepperoncini peppers, melty provolone cheese, and buttery Hawaiian rolls baked until beautifully golden brown. Whether you’re using fresh baked roast or leftover pot roast, these sliders are always a hit.

Mississippi Pot Roast Sliders

INGREDIENTS

Scale 1X2X3X

• 3–4 pound Chuck roast

• 1 jar Mild Sliced pepperoncini peppers

• 1 stick butter

• Ranch seasoning packet

• Brown gravy packet

• 2 cups beef stock

• 12 slices Provolone cheese

• 1 pack Hawaiian Rolls, toasted

INSTRUCTIONS

1. Cut a beef chuck roast into 6 large chunks.

2. Season them on all sides with your favorite beef seasoning.

3. Brown pieces in skillet until light crust forms then transfer the beef to a Dutch oven or crock pot.

4. Add in beef stock, butter, pepperoncini peppers,, ranch and brown gravy packets.

5. Place in the oven at 300F for another 2-3 hours until they fall apart tender. If using crock pot on low for 6-8 hrs.

6. Remove the beef from the Dutch oven then shred it.

7. Whisk together all of the juices in the Dutch oven to ensure the gravy properly forms. Add water or beef stock if needed.

8. Assemble sliders with 6 slices of Provolone cheese, shredded beef, pepperoncini peppers and another layer of Provolone cheese.

9. Place the tops of the buns back on then brush butter on top.

10. Bake them at 325°F for 20 minutes until golden brown.

11. Cut the individual sliders then dip in the au jus drippings and enjoy