Print

Mississippi Pot Roast Sliders on Hawaiian Rolls

Close-up of several juicy Mississippi pot roast sliders filled with shredded beef and green peppers on a white platter.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make easy, flavorful Mississippi Pot Roast shredded beef and serve it on buttery Hawaiian rolls topped with pickles for simple party sandwiches.

Ingredients

Scale
  • 3 lb beef chuck roast
  • 1 (1 oz) packet dry ranch seasoning mix
  • 1 (1 oz) packet dry au jus gravy mix
  • 1 stick (8 Tbsp) unsalted butter
  • 1 cup pepperoncini peppers, drained
  • 1/2 cup pepperoncini juice
  • 1 (12 count) package Hawaiian sweet rolls
  • 1/2 cup unsalted butter, melted
  • 1 Tbsp Worcestershire sauce
  • 1 tsp garlic powder

Instructions

  1. Place the beef roast in the basin of your slow cooker.
  2. Sprinkle the dry ranch seasoning mix and the dry au jus gravy mix evenly over the roast.
  3. Place the stick of butter on top of the roast.
  4. Pour the pepperoncini peppers and the pepperoncini juice around the roast.
  5. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef shreds easily with a fork.
  6. Remove the roast from the slow cooker and shred the beef using two forks. Discard any large pieces of fat. Return the shredded beef to the slow cooker and stir to coat it with the cooking liquid.
  7. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  8. Slice the Hawaiian rolls horizontally, keeping the rolls connected in one piece. Place the bottom halves of the rolls in the prepared baking dish.
  9. Spoon the shredded Mississippi pot roast evenly over the bottom halves of the rolls. Top the beef with slices of the drained pepperoncini peppers. Place the top halves of the rolls back on.
  10. In a small bowl, whisk together the 1/2 cup melted butter, Worcestershire sauce, and garlic powder. Brush this mixture evenly over the tops of the rolls.
  11. Bake for 15 to 20 minutes, or until the rolls are golden brown and heated through.
  12. Slice the sliders apart before serving.

Notes

  • You can prepare the shredded beef up to 2 days ahead. Store it in an airtight container in the refrigerator. Reheat gently in the slow cooker before assembling the sliders.
  • To keep the assembled sliders warm for a party, bake them as directed, then reduce the oven temperature to 200 degrees F and leave them in the oven, uncovered, for up to one hour.
  • If you prefer a tangier flavor, use less pepperoncini juice.

Nutrition

Find it online: https://cookingbycarla.com/mississippi-pot-roast-sliders/