Slow-cooked, fork-tender beef seasoned with ranch, au jus, butter, and pepperoncini—these Mississippi Pot Roast Sliders are a five-ingredient wonder. Piled high on soft rolls with melted cheese, they’re perfect for parties, potlucks, or an easy dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
3–4 lb chuck roast
1 packet ranch seasoning
1 packet au jus gravy mix
½ cup unsalted butter, sliced
6–8 pepperoncini peppers + 2 tbsp brine
12 slider buns
6 slices provolone or other cheese
1 tbsp melted butter (optional)
Instructions
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Pat roast dry and place in slow cooker.
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Sprinkle with ranch and au jus seasoning.
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Top with butter slices and add pepperoncini and brine.
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Cover and cook on LOW for 8 hours or HIGH for 4–5.
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Shred beef and stir it into the juices. Let rest 15–20 minutes.
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Preheat oven to 350°F.
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Arrange bottom halves of slider rolls in a baking dish.
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Add shredded beef and cheese slices, then top with remaining buns.
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Brush tops with melted butter, if using.
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Bake for 10–12 minutes until golden and melty.