Mississippi Pot Roast Sliders
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.
- 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.
Find it online: https://allrecipesmade.com/mississippi-pot-roast-sliders/
