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Mississippi Pot Roast Sliders

Close-up of four delicious Mississippi pot roast sliders topped with melted cheese and dill pickle slices on soft rolls.
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Simple slow cooker pot roast shredded and served on buttery rolls with pepperoncini and pickle topping for easy party sandwiches.

Ingredients

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  • 3 lb beef chuck roast
  • 1 (1 oz) packet dry ranch seasoning mix
  • 1 (1 oz) packet dry au jus gravy mix
  • 1/2 cup pepperoncini peppers, drained (reserve juice)
  • 1/2 cup butter, melted
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/4 cup pickle juice (reserved from jar)
  • 12 Hawaiian sweet rolls
  • 1/2 cup sliced dill pickles

Instructions

  1. Place the beef roast in the slow cooker.
  2. Sprinkle the ranch seasoning mix and au jus gravy mix evenly over the roast.
  3. Pour the pepperoncini peppers and 1/4 cup of the reserved pepperoncini juice over the top.
  4. Cook on low for 7 to 8 hours or on high for 3 to 4 hours until the beef is tender.
  5. Remove the roast from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to coat with the juices.
  6. Preheat your oven to 350 degrees Fahrenheit.
  7. Slice the Hawaiian rolls in half horizontally, keeping the rolls connected.
  8. In a small bowl, whisk together the melted butter, Worcestershire sauce, garlic powder, and pickle juice.
  9. Place the bottom half of the rolls in a 9×13 inch baking dish. Top evenly with the shredded beef mixture. Place the sliced pickles over the beef. Place the top half of the rolls over the pickles.
  10. Brush the butter mixture evenly over the top of the rolls.
  11. Bake for 15 to 20 minutes, or until the tops are golden brown and the filling is hot.

Notes

  • You can assemble the sliders completely, cover the dish, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the baking time if cooking from cold.
  • If you do not have Hawaiian rolls, use soft slider buns and brush the tops with melted butter before baking.
  • Keep the shredded beef warm in the slow cooker on the ‘Keep Warm’ setting for serving later.

Nutrition

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