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Mississippi Pot Roast Sliders

Close-up of juicy Mississippi Pot Roast Sliders on a wooden cutting board, showcasing tender shredded beef and soft buns.
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Easy slow cooker Mississippi pot roast sliders with a buttery glaze, perfect for game day or parties.

Ingredients

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  • 3–4 pound beef chuck roast
  • 1 (1 ounce) packet dry ranch seasoning mix
  • 1 (1 ounce) packet dry brown gravy mix
  • 1/2 cup butter
  • 1 cup pepperoncini peppers, undrained
  • 12 Hawaiian rolls
  • 1/4 cup butter, melted
  • 1 tablespoon everything bagel seasoning

Instructions

  1. Place the beef chuck roast in your slow cooker.
  2. Sprinkle the ranch seasoning mix and brown gravy mix evenly over the roast.
  3. Add the butter and pepperoncini peppers (with their juice) to the slow cooker.
  4. Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and shreds easily.
  5. Remove the beef from the slow cooker and shred it using two forks. Discard any excess liquid or fat.
  6. Slice the Hawaiian rolls in half horizontally.
  7. Place the bottom halves of the rolls on a baking sheet.
  8. Top the bottom halves evenly with the shredded Mississippi pot roast.
  9. Place the top halves of the rolls over the shredded beef.
  10. In a small bowl, mix the melted butter with the everything bagel seasoning.
  11. Brush the butter mixture evenly over the tops of the sliders.
  12. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the tops are golden brown and toasted.
  13. Serve warm.

Notes

  • You can make the shredded beef ahead of time and reheat it before assembling the sliders.
  • For a make-ahead option, assemble the sliders and cover them tightly with foil. Bake just before serving.
  • Keep the sliders warm in a slow cooker on the ‘warm’ setting if serving at a party.

Nutrition

Find it online: https://cutcooktaste.com/mississippi-pot-roast-sliders/