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Crockpot Mississippi Pot Roast Sliders

Crockpot Mississippi pot roast sliders with fork-tender chuck roast, pepperoncini juice, and melted provolone on soft Hawaiian rolls. Slow-cooked in the crockpot, then baked just long enough to turn the tops golden and the cheese fully melty.
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Prep Time 20 minutes
Cook Time 5 hours
8 hours
Total Time 8 hours 20 minutes
Servings: 12 servings
Course: Dinner
Cuisine: Southern
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

chuck roast
  • 3 lb chuck roast Use a chuck roast sized to fit your slow cooker.
olive oil and seasoning
  • 1 tbsp olive oil For searing the roast before slow cooking.
  • 1 packet (1 oz) ranch seasoning mix Sprinkle evenly over the roast.
  • 1 packet (1 oz) au jus gravy mix Sprinkle evenly with the ranch seasoning mix.
butter and pepperoncini
  • 6 tbsp unsalted butter Slice and layer on top before cooking.
  • 6 pepperoncini peppers Add whole pepperoncini peppers to the slow cooker.
  • 0.25 cup pepperoncini juice Pour into the slow cooker for the classic Mississippi flavor.
sliders
  • 12 Hawaiian sweet rolls Keep them as a roll pack; slice in half without separating individually.
  • 8 provolone cheese slices Layer on the rolls and melt during baking.
  • 2 tbsp melted butter Mix with herbs and brush the tops.
  • 1 tsp dried parsley For topping flavor.
  • 0.5 tsp garlic powder For topping flavor.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear and slow-cook the roast
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear the chuck roast for 2–3 minutes per side until browned.
  2. Transfer the roast to a slow cooker and sprinkle the ranch seasoning mix and au jus gravy mix evenly over the meat.
  3. Place the sliced unsalted butter on top, add the pepperoncini peppers, and pour in the pepperoncini juice.
  4. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef is fork-tender and shreds easily.
Shred and build the sliders
  1. Remove the roast and shred it with two forks, then stir the shredded beef back into the cooking juices.
  2. Preheat the oven to 350°F, slice the Hawaiian sweet rolls in half without separating them individually, and place the bottom half in a baking dish.
  3. Layer provolone cheese over the rolls, pile the shredded Mississippi pot roast on top, then add the remaining provolone cheese.
  4. Place the top half of the rolls over the filling.
  5. Mix the melted butter, dried parsley, and garlic powder, then brush it over the tops of the rolls.
Bake and serve
  1. Cover loosely with foil and bake for 15 minutes.
  2. Remove the foil and bake for 5–7 minutes until the tops are golden and the cheese is melted.
  3. Slice into individual sliders and serve warm with extra pepperoncini if desired.

Notes

For the best slicing, let the baked sliders rest 5 minutes before cutting so the cheese sets slightly. Store leftovers in the refrigerator up to 3 days; reheat in a 300°F oven until warm. Freezing is not recommended for the assembled sliders, but the shredded Mississippi pot roast keeps in the freezer up to 2 months—thaw and reheat before building rolls. For a lower-sodium option, use reduced-sodium ranch and au jus seasoning mixes if available.