I love how these sliders take minimal effort but deliver maximum flavor. The slow-cooked chuck roast becomes incredibly tender, soaking up all the savory richness from the ranch seasoning, brown gravy, and tangy pepperoncinis. Nestled between soft, toasted Hawaiian rolls and layered with provolone cheese, they’re just the right balance of tangy, creamy, and hearty. I also like how well they feed a crowd—perfect for entertaining or meal prepping.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3–4 pound chuck roast
1 jar mild sliced pepperoncini peppers
1 stick butter
1 ranch seasoning packet
1 brown gravy packet
2 cups beef stock
12 slices provolone cheese
1 pack Hawaiian rolls, toasted
Directions
I start by cutting the chuck roast into 6 large chunks and seasoning them on all sides with my favorite beef rub or seasoning blend.
I smoke the beef at 250°F for 2 hours to infuse it with flavor (or you can skip this step and go straight to braising if preferred).
Once the beef is browned or smoked, I transfer it to a Dutch oven and pour in the beef stock, add the butter, pepperoncini peppers, and sprinkle in the ranch and brown gravy seasoning packets.
I place the Dutch oven back on the smoker or into a 300°F oven for another 2–3 hours, until the beef is fall-apart tender.
I remove the beef, shred it with forks, and whisk the juices in the Dutch oven into a smooth, flavorful au jus. I sometimes add a splash more stock if needed.
To assemble, I layer 6 slices of provolone cheese on the bottom half of the toasted Hawaiian rolls.
I pile the shredded beef on top, add some of the cooked pepperoncini slices, and layer on the remaining 6 slices of cheese.
I top the sliders with the other half of the rolls and brush them with melted butter.
I bake the whole tray at 325°F for about 20 minutes, until golden brown and melty.
Once out of the oven, I cut them into individual sliders and serve them with the warm au jus for dipping.
Servings and timing
This recipe makes 24 mini sliders and takes about 4 hours and 10 minutes total, including smoking or oven-braising time. It’s ideal for feeding a crowd or prepping ahead for easy grab-and-go meals.
Variations
Sometimes I swap the provolone for Swiss or mozzarella for a different melt and flavor. If I want more heat, I use hot pepperoncinis or add crushed red pepper to the braising liquid. I’ve also made this in the slow cooker—just skip the smoking and cook the seasoned roast on low for 8 hours with all the ingredients until it’s fall-apart tender.
Storage/reheating
Leftover sliders store well in the fridge for up to 3 days. I reheat them in the oven wrapped in foil or individually in the microwave. The shredded beef can also be frozen—just store it in the juices to keep it moist. When ready to eat, I thaw and reheat, then assemble fresh sliders.
FAQs
Can I make these sliders without a smoker?
Yes, I often skip the smoking step and just cook everything in a Dutch oven or slow cooker. The flavor is still rich and savory.
What’s the best cheese to use besides provolone?
I’ve used Swiss, mozzarella, or pepper jack depending on what I’m craving. Provolone is my go-to for a mild, creamy melt.
Can I make these ahead of time?
Definitely. I prep the beef and even assemble the sliders a few hours ahead. I just keep them refrigerated and bake them right before serving.
How do I prevent the rolls from getting soggy?
I toast the rolls before assembling and avoid overloading them with too much juice. Serving the au jus on the side for dipping helps keep them crisp.
What sides go well with these sliders?
I usually pair them with coleslaw, potato wedges, or a simple salad. They’re rich, so I like something fresh or tangy on the side.
Conclusion
Mississippi Pot Roast Sliders are one of those recipes I keep coming back to—simple, indulgent, and loaded with flavor. Whether I’m making them for a party or just craving something satisfying, they never disappoint. From the juicy beef to the melted cheese and toasted rolls, every bite is pure comfort.
Tender, buttery Mississippi pot roast piled onto toasted Hawaiian rolls with melty provolone and tangy pepperoncini, then baked golden and served with rich au jus for dipping.
Author:Sarah
Prep Time:10 minutes
Cook Time:4 hours
Total Time:4 hours 10 minutes
Yield:24 sliders (24 servings)
Category:Appetizer, Party Food, Dinner
Method:Smoking + Baking (or Oven Braise + Baking)
Cuisine:American
Ingredients
3–4 lb chuck roast
1 jar mild sliced pepperoncini peppers
1 stick butter
1 ranch seasoning packet
1 brown gravy packet
2 cups beef stock (plus more if needed)
12 slices provolone cheese
1 pack Hawaiian rolls, toasted
Instructions
Cut the chuck roast into 6 large chunks.
Season all sides with your favorite beef seasoning.
Smoke at 250°F for 2 hours, then transfer beef to a Dutch oven.
Add beef stock, butter, pepperoncini peppers, ranch seasoning packet, and brown gravy packet.
Return to the smoker or place in the oven at 300°F for 2–3 hours, until fall-apart tender.
Remove beef and shred it.
Whisk the cooking juices in the Dutch oven to form a smooth au jus/gravy. Add a splash of water or beef stock if it’s too thick.
Assemble sliders on toasted Hawaiian rolls: layer 6 slices provolone, add shredded beef and pepperoncini peppers, then add the remaining provolone.
Add the tops of the buns and brush with butter.
Bake at 325°F for 20 minutes, until golden brown and melty.
Slice into individual sliders and dip in the au jus drippings to serve.
Notes
Don’t skip whisking the juices—this helps the gravy packet fully blend into a smooth dipping sauce.
Want more tang? Add a spoonful of pepperoncini brine to the Dutch oven.
Keep sliders warm in a low oven and serve the au jus in a bowl for easy dipping.
If your roast is very lean, add an extra splash of beef stock during the cook to keep it extra juicy.
