These slow cooker Mississippi Pot Roast Sliders are made with just five ingredients, featuring fall-apart beef, buttery richness, and a zesty kick from pepperoncini. Piled on soft rolls with melted cheese, they’re a comfort food classic with serious flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
3–4 lb chuck roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
½ cup unsalted butter, cut into pieces
6–8 pepperoncini peppers + 2 tbsp brine
12 slider rolls
6 slices provolone or preferred cheese
1 tbsp melted butter (optional)
Instructions
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Pat chuck roast dry and place it in the slow cooker.
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Sprinkle ranch and au jus mixes over the roast.
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Top with butter and pepperoncini peppers; pour in brine.
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Cover and cook on LOW for 8 hours or HIGH for 4–5 hours.
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Shred meat and return to juices; let rest for 15 minutes.
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Preheat oven to 350°F.
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Lay bottom halves of slider rolls in a baking dish.
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Add beef and cheese, then top with bun tops.
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Brush with melted butter if using.
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Bake 10–12 minutes until cheese melts and buns are golden.