Description
These Mississippi Pot Roast Sliders are a delightful mix of tender beef and melted cheese, bringing comfort and flavor to any meal.
Ingredients
Scale
- 3 pounds Chuck Roast (or substitute with pork shoulder or chicken shoulder)
- 1 packet Ranch Dressing Mix (or use a blend of dried herbs)
- 1 packet Au Jus Gravy Mix (brown gravy mix or onion soup mix can work)
- 1 teaspoon Garlic Salt
- 1/2 cup Peperoncini Juice
- 8 slices Provolone Cheese (or substitute with mozzarella or Swiss cheese)
- 1/2 cup Peperoncini Peppers (sliced)
- 1/2 cup Butter (sliced for cooking and melted for brushing)
- 12 rolls Hawaiian Slider Rolls
- 2 tablespoons Parsley (finely chopped, optional)
Instructions
- Prepare the Roast: Place the chuck roast in your slow cooker, then generously season it with the ranch dressing mix and au jus gravy mix.
- Add Flavorful Crucial Elements: Distribute the sliced butter and tangy peperoncini over the roast. Cover it tightly and cook on low for 8 hours or high for 6.
- Shred the Beef: Once cooked, carefully shred the meat with forks and discard any visible fat.
- Preheat Oven: While the meat is resting, preheat your oven to 350°F and grease a 9×13 baking dish.
- Layer the Bottom: Slice the Hawaiian rolls in half and lay the bottom halves in your greased dish.
- Add Provolone: Place a layer of provolone cheese over the bottom halves, followed by the shredded beef and extra pepperoncini.
- Top It Off: Layer more provolone cheese and place the top halves of the rolls back on.
- Brush with Butter: Melt some butter, mix with garlic salt, and brush generously over the assembled sliders.
- Bake to Perfection: Cover with foil and bake for 15 minutes, then remove the foil and bake for another 2-3 minutes.
- Serve and Enjoy: Let sliders cool for a few minutes, then serve warm.
Notes
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg