Tender shredded beef melting into buttery rolls, hit with tangy pepperoncini zing, that’s the magic of Mississippi pot roast sliders. This slow-cooker recipe delivers all the beloved flavors of the classic roast but in a handheld, crowd-pleasing format that works for weeknight dinners or game day alike.
What makes these sliders different? They’re make-ahead friendly; assemble today and bake tomorrow without stress. The slow cooker does the heavy lifting, leaving you with minimal hands-on time.
I tested these with my family, and they disappeared faster than I could photograph them. Ready to see why everyone keeps asking for seconds?
Table of Contents
Why You’ll Love These Mississippi Pot Roast Sliders
- Tender, buttery shredded beef melts in your mouth with every bite
- Ranch and pepperoncini zing keeps everyone coming back for seconds
- Slow-cooker magic means minimal hands-on time during the week
- Perfect party crowd-pleaser or easy weeknight win for busy families
- Make-ahead friendly; assemble today, bake tomorrow without stress
- Foolproof comfort that brings loved ones together around the table
- Customizable cheese and toppings let your family taste-test and tweak
This is the kind of recipe I make when I want everyone happy. When I first tested these sliders with Ethan and Lila, they devoured them faster than I could photograph.
Key Ingredients You’ll Need
Chuck roast serves as your tender, lean beef base. This cut breaks down beautifully in the slow cooker, shredding into juicy, pull-apart pieces that soak up every ounce of that savory-tangy sauce.
Ranch seasoning and au jus mix are the flavor workhorses here. Together, they create that iconic Mississippi pot roast depth without fussy measuring or specialty ingredients.
Pepperoncini peppers and their brine deliver the signature zing. Those tangy, slightly spicy peppers plus their liquid are what make these sliders sing. Don’t skip the brine; it seasons the beef from within.
Hawaiian rolls bring sweetness that balances the beef’s richness and the peppers’ tang. Their pillowy texture keeps the sliders feeling indulgent, not heavy.
Provolone cheese melts creamily without overpowering the other flavors. It’s mild enough to let the beef and peppers shine. (Swiss or mozzarella work beautifully too if that’s what’s in your fridge.)
Butter (ideally with a touch of garlic) creates that golden, melty finish everyone adores. Brush it over the roll tops right before baking for maximum comfort-food appeal.
How to Make Mississippi Pot Roast Sliders
- Place your chuck roast in the slow cooker and season generously with ranch seasoning and au jus mix. Scatter pepperoncini peppers over the top, pour in some of their tangy brine, and dot with butter. This combination creates the signature Mississippi flavor; the butter melts into the liquid and coats every fiber of beef.
- Cook on low until the roast shreds easily with a fork; the meat should fall apart at the gentlest touch. Once tender, carefully shred the beef directly in the slow cooker, letting it soak up all those savory, peppery juices.
- Split your Hawaiian rolls horizontally and line the bottom halves in a baking dish. Layer each roll with a slice of provolone cheese, then a generous handful of shredded beef, and a few pepperoncini slices.
- Top with the remaining cheese and the roll tops. This creates a flavor seal that locks in moisture and melts beautifully.
- Mix melted butter with garlic salt and fresh or dried parsley. Brush this golden mixture evenly over the tops of all the rolls; this step creates that irresistible golden crust.
- Cover loosely with foil and bake until heated through and the cheese begins to melt. Remove the foil and bake just until the tops turn golden and crispy.
Pro tip: Make these sliders ahead; assemble everything, cover, refrigerate overnight, then bake when you’re ready. The flavors deepen beautifully, and weeknight stress melts away. Save this for your next dinner party or game day.
Variations & Substitutions
- Cheese swaps: Trade provolone for Swiss, mozzarella, or pepper jack for different melting qualities and flavor depths; each brings its own creamy character to the slider.
- Milder peppers: Banana peppers work beautifully if you prefer gentler heat; I’ve used them when Lila joins the taste-test crew.
- Finishing sauce upgrades: Brush garlic butter with Worcestershire, Dijon mustard, or horseradish mayo on top for extra tang and complexity.
- Protein swaps: Mississippi chicken or pork shoulder deliver the same cozy, fall-apart texture; slow-cook using identical seasoning ratios.
- Pickled red onions: Layer quick-pickled onions on top for brightness and crunch; this small move transforms the whole bite.
- Instant Pot speedup: Pressure-cook the roast instead of slow-cooking for busy weeknights when time is tight.
- Make-ahead magic: Assemble fully, refrigerate overnight, then bake before serving; flavors actually deepen and meld together beautifully this way.
What to Serve With These Sliders
These Mississippi pot roast sliders shine brightest alongside sides that balance their tangy, savory richness. A crisp green salad with light vinaigrette cuts through the buttery beef beautifully, refreshing your palate between bites. Coleslaw (creamy or vinegar-based) offers cool crunch and complements the pepperoncini heat perfectly.
For heartier appetites, serve homemade potato salad or crispy chips alongside. Dill pickle spears are a no-brainer; they echo the brined peppers and add extra tang. If you’re building a full spread, try pairing these sliders with our slow-cooker Mississippi pot roast for a complete family feast, or explore the Mississippi French dip sandwich for another crowd-pleasing option.
When I tested these with my family, Ethan requested extra pickles on the side; Lila preferred hers with a small salad. The combination turned a simple weeknight into something that felt like celebration. Make this meal feel complete and joyful.
Best Mississippi Pot Roast Sliders
Tender shredded beef swimming in tangy, buttery ranch-and-pepperoncini sauce, piled onto soft Hawaiian rolls and topped with melted cheese, these mississippi pot roast sliders are pure comfort. Slow-cooker magic means you'll spend minutes prepping and hours watching your family devour them. This is the crowd-pleaser that keeps everyone coming back for seconds.
Ingredients
Instructions
- Place your chuck roast in the slow cooker and season generously with ranch seasoning and au jus mix. Scatter pepperoncini peppers over the top, pour in their brine, and dot with butter. This creates the signature Mississippi flavor; the butter melts into the liquid and coats every fiber of beef.
- Cook on low for 6 to 8 hours until the roast shreds easily with a fork. The meat should fall apart at the gentlest touch. Once tender, carefully shred the beef directly in the slow cooker, letting it soak up all those savory, peppery juices.
- Split your Hawaiian rolls horizontally and line the bottom halves in a baking dish. Layer each roll with a slice of provolone cheese, then a generous handful of shredded beef, and a few pepperoncini slices.
- Top with the remaining cheese and the roll tops. This creates a flavor seal that locks in moisture and melts beautifully.
- Mix melted butter with garlic salt and fresh or dried parsley. Brush this golden mixture evenly over the tops of all the rolls; this step creates that irresistible golden crust.
- Cover loosely with foil and bake at 350°F for 10 to 12 minutes until heated through and the cheese begins to melt. Remove the foil and bake for another 3 to 5 minutes until the tops turn golden and crispy.
Nutritional values
Servings: 12 sliders ServingCalories:385kcalTotal Fat:18gTotal Carbohydrate:28gDietary Fiber: 1gSugars: 4gProtein:32g
Note
Make-Ahead Magic: Assemble everything, cover, refrigerate overnight, then bake when you're ready. The flavors deepen beautifully, and weeknight stress melts away. I love this trick when Ethan and Lila's schedules go haywire.
Cheese Swaps: Trade provolone for Swiss, mozzarella, or pepper jack for different melting qualities and flavor depths; each brings its own creamy character to the slider. When I tested these with my family, they voted on toppings like we were deciding dinner royalty.
