Slow Cooker Mississippi Pot Roast Sliders
Grab this slow cooker Mississippi pot roast sliders. These are juicy seasoned beef, peppers, and then paired with provolone cheese and a slider bun. Bake and serve up for a game day or weeknight dinner.
Servings 6 servings
Ingredients
- 1 3 pound chuck roast
- 1 1 ounce packet ranch dressing mix
- 1 1 ounce packet au jus gravy mix
- 1/4 cup butter
- ½ cup sliced pepperoncini peppers
- ¼ cup pepperoncini juice
- 12 count hawaiian rolls
- 12 slices provolone
- ¼ cup sliced pepperoncini peppers for topping
- 2 tablespoons butter
- 1 teaspoon garlic salt
- 1 teaspoon parsley finely chopped
Instructions
- To your slow cooker add the chuck roast, ranch packet, au jus packet, ¼ cup butter, ½ cup sliced pepperoncini peppers, and pepperoncini pepper juice.
- Cook on high for 6 hours or low for 8 hours.
- Shred the meat and remove any visible fat.
- Preheat your oven to 350 degrees.
- Grease a 9x13 baking dish.
- Slice your rolls in half and place the bottom layer of the rolls in the baking dish.
- Layer 6 slices of provolone.
- Next pile on all that shredded meat.
- Top with the remaining cheese and ¼ cup sliced pepperoncinis.
- Place on the top half of the rolls.
- Melt your 2 tablespoons of butter and stir in the garlic salt and parsley.
- Brush the tops of the rolls with the melted butter mixture.
- Place in oven and bake for 15 minutes or until the tops are golden brown and the cheesy melted.
- Serve!