Mississippi Pot Roast Sliders: The Ultimate Game Day Recipe

There’s something magical about transforming a classic slow cooker roast into handheld perfection. I first discovered Mississippi pot roast at a friend’s potluck, and honestly, I couldn’t stop going back for seconds. The tangy peppers, rich butter, and tender beef create an irresistible combination that haunted my dreams for weeks. When I decided to turn this beloved dish into sliders, it quickly became my go-to for game days, family gatherings, and those nights when I want something special without the fuss.

Why You’ll Love These Sliders

Mississippi Pot Roast Sliders combine the comfort of a slow-cooked roast with the convenience of bite-sized portions. Unlike traditional pot roast dinners that require plating and utensils, these sliders are perfectly portable and party-ready. The Hawaiian rolls add a subtle sweetness that balances the tangy peppers beautifully, while the melted provolone brings everything together with its creamy richness.

What truly sets this recipe apart is its simplicity. With minimal prep work and hands-off cooking, you can have a crowd-pleasing dish that tastes like you’ve spent hours in the kitchen. Even better, the slow cooker does all the heavy lifting while you focus on other tasks. Whether you’re hosting a Super Bowl party or need a satisfying weeknight dinner, these sliders deliver maximum flavor with minimal effort.

Ingredients You’ll Need

For the Pot Roast

  • 3 pound chuck roast – Choose a well-marbled cut for maximum tenderness
  • 1 ounce packet ranch dressing mix – Provides herby, savory depth
  • 1 ounce packet au jus gravy mix – Adds rich, beefy flavor
  • 1/4 cup (1/2 stick) butter, sliced – Creates incredible richness and moisture
  • 1/2 cup sliced peperoncini peppers – The signature tangy element
  • 1/4 cup peperoncini juice – Enhances the overall tang and tenderness

For Assembly

  • 12 count Hawaiian slider rolls – Their slight sweetness complements the savory beef perfectly
  • 12 slices provolone cheese – Melts beautifully and adds creaminess
  • 2 tablespoons butter (for brushing) – Creates a golden, flavorful crust
  • 1 teaspoon garlic salt – Elevates the topping with aromatic notes
  • 1 teaspoon finely chopped parsley (optional) – Adds fresh color and subtle flavor
  • 1/4 cup sliced peperoncini peppers for topping (optional) – For those who love extra tang

Kitchen Tools

You’ll need a 5-6 quart slow cooker, a 9×13-inch baking dish, and a pastry brush for the butter topping. A good pair of forks for shredding the meat makes the job much easier too.

Step-by-Step Instructions

Preparing the Pot Roast

Start with the meat. Place your chuck roast into the slow cooker, fat side up if there’s a visible fat cap. There’s no need to brown it first, which saves you precious time and cleanup. However, if your roast is too large for your slow cooker, feel free to cut it into two or three large chunks.

Season generously. Sprinkle the ranch dressing mix and au jus gravy mix evenly over the roast, making sure to cover all exposed surfaces. These packets pack a serious flavor punch, so don’t skip them—they’re essential to achieving that authentic Mississippi pot roast taste.

Add the signature ingredients. Distribute the sliced butter pieces evenly across the top of the roast. Then scatter the peperoncini peppers over everything and pour the juice around the sides. The butter adds richness while the peppers bring that essential tangy kick that makes this dish unforgettable.

Slow Cooking Magic

Cover and cook. Secure the lid tightly and resist the temptation to peek during cooking—every time you lift the lid, you release valuable heat and moisture. For ultra-tender meat that falls apart at the touch of a fork, cook on low for 8 hours or on high for 6 hours. Plan your timing accordingly so the roast finishes when you need it.

Check for doneness. The roast is ready when it shreds easily with minimal effort. Use two forks to pull the meat apart, working against the grain for the most tender results. Remove any visible fat chunks during this process, as they don’t contribute to the texture you want in sliders.

Reserve the liquid. Be sure to save some of the cooking liquid—it’s liquid gold for keeping the meat moist and flavorful. You can strain it to remove any bits of pepper or seasoning if you prefer a cleaner appearance.

Assembling the Sliders

Prep your workspace. Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish with cooking spray or butter. This prevents sticking and makes cleanup easier, especially with all that melted cheese involved.

Build the base layer. Using a serrated knife, slice the Hawaiian rolls horizontally without separating them—keep the bottom halves connected as one piece. Arrange the bottom layer in the prepared dish, cut side up. Then layer 6 provolone slices evenly across the rolls, overlapping slightly to ensure complete coverage.

Add the star ingredient. Distribute your shredded beef over the cheese layer in an even thickness. For best results, use a slotted spoon to drain excess liquid from the meat first to prevent soggy sliders. You want moist beef, not swimming beef. Sprinkle additional peperoncini peppers on top if you love extra tang and a bit of heat.

The Finishing Touch

Complete the sandwich. Layer the remaining 6 provolone slices over the beef, again ensuring even coverage. Carefully place the top halves of the rolls over everything, matching them up with the bottom layer. Press down gently to compact the sliders slightly.

Create the butter topping. Melt 2 tablespoons of butter in the microwave or on the stovetop, then stir in garlic salt and chopped parsley until well combined. Using a pastry brush, generously coat the tops of the rolls with this mixture, making sure to reach every corner. This creates an irresistible golden crust and adds an extra layer of flavor.

Bake to perfection. Cover the dish with aluminum foil and bake for 15 minutes to heat everything through and melt the cheese. Then remove the foil and continue baking for 2-3 minutes until the tops turn golden brown and slightly crispy. Watch carefully during this final stage to prevent burning—ovens can vary significantly in their heat distribution.

Serving Suggestions

These sliders are perfect straight from the oven, served hot when the cheese is at its gooiest. For a complete meal, pair them with classic sides like coleslaw, potato salad, or crispy french fries. The cool, creamy texture of coleslaw particularly complements the rich, tangy beef.

Consider setting up a toppings bar with extra peperoncini peppers, pickles, sliced red onions, and various mustards. This allows guests to customize their sliders according to their preferences. For a lighter accompaniment, serve them alongside a simple green salad dressed with vinaigrette to cut through the richness.

If you’re hosting a party, arrange the sliders on a large platter and provide small plates and napkins. They’re messy in the best way possible, so don’t forget plenty of napkins! You can also serve them with toothpicks inserted through each slider to make them easier to grab and eat.

Recipe Variations

Spicy Mississippi Sliders

Add sliced jalapeños alongside the peperoncini peppers for extra heat. You can also incorporate a few dashes of hot sauce into the shredded beef mixture. For those who really love spice, use pepper jack cheese instead of provolone.

BBQ-Style Sliders

Mix 1/2 cup of your favorite barbecue sauce into the shredded beef before assembling. This creates a sweet-tangy flavor profile that’s slightly different from the traditional version. Swap the provolone for sharp cheddar to complement the BBQ flavors.

Italian-Inspired Sliders

Replace the ranch dressing mix with Italian seasoning and add sliced banana peppers instead of peperoncini. Use mozzarella cheese in place of provolone and sprinkle Italian herbs on the butter topping for an Italian beef sandwich vibe.

Keto-Friendly Version

Skip the Hawaiian rolls entirely and serve the Mississippi pot roast over cauliflower rice or in lettuce wraps. You can also use low-carb slider buns if you prefer the sandwich format. The pot roast itself is already naturally low-carb and delicious.

Philly Cheesesteak Style

Add sautéed onions and bell peppers to the shredded beef mixture. Top with a combination of provolone and white American cheese for that authentic Philly taste. Consider adding a drizzle of cheese sauce for extra indulgence.

Make-Ahead Tips

This recipe is incredibly friendly for advance preparation, making it perfect for stress-free entertaining. Cook the pot roast up to 3 days ahead and store the shredded beef in an airtight container in the refrigerator with some of the cooking liquid to keep it moist. Simply reheat gently before assembling the sliders.

You can also assemble the entire slider tray up to 24 hours in advance. After building the sliders with all layers, cover tightly with plastic wrap and refrigerate. When ready to serve, brush with the butter mixture and bake as directed, adding a few extra minutes to account for the cold start.

The cooked pot roast freezes beautifully for up to 3 months. Portion it into freezer-safe bags with some of the cooking liquid, then thaw overnight in the refrigerator when you’re ready to use it. This makes it easy to have a head start on dinner any time you need it.

For the best results, avoid assembling and baking the sliders too far in advance, as the rolls can become soggy. However, you can bake them, let them cool completely, and refrigerate for up to 2 days. Reheat covered at 300°F for 15-20 minutes until warmed through.

Notes

Choosing Your Roast: Chuck roast is ideal because of its marbling and connective tissue, which breaks down during slow cooking to create incredibly tender meat. If unavailable, bottom round roast works as a leaner alternative, though it won’t be quite as rich.

Seasoning Packets: Store-bought ranch and au jus mixes are convenient and provide consistent results. However, if you prefer homemade, you can make your own seasoning blends using dried herbs, garlic powder, onion powder, and beef bouillon.

Pepper Heat Level: Peperoncini peppers are relatively mild with a pleasant tang. If your jar seems particularly spicy, adjust the amount to your taste preference. Conversely, if you love heat, add more peppers or include some of the seeds.

Slider Roll Options: While Hawaiian rolls are traditional and highly recommended for their subtle sweetness, you can substitute with regular dinner rolls, potato rolls, or even pretzel rolls for different flavor profiles.

Cheese Alternatives: Provolone melts beautifully and has a mild flavor that doesn’t overpower the beef. However, Swiss, mozzarella, or even American cheese work well too. For a sharper flavor, try aged white cheddar.

Draining the Beef: This step is crucial for preventing soggy sliders. Too much liquid will make the bottom rolls mushy and less enjoyable. Save that extra liquid though—it makes an excellent base for gravy or can be frozen for future recipes.

Frequently Asked Questions

Can I make this recipe without a slow cooker?

Absolutely! Use your Instant Pot on the meat/stew setting for about 60-75 minutes with natural pressure release. Alternatively, braise the roast in a Dutch oven at 300°F for 3-4 hours until fork-tender. Both methods produce excellent results, though the slow cooker is more hands-off.

Why are my sliders soggy?

Excess liquid is usually the culprit. Make sure to drain the shredded beef well before adding it to the rolls. Additionally, don’t add too much meat per slider—a moderate amount ensures the bread doesn’t get overwhelmed. Using fresh rolls rather than stale ones also helps maintain structure.

Can I use a different cut of beef?

While chuck roast is highly recommended for its perfect fat-to-meat ratio, you can use brisket or beef shoulder. Avoid lean cuts like sirloin or eye of round, as they’ll become dry and tough during the long cooking process. The marbling in chuck roast is essential for achieving that melt-in-your-mouth texture.

How do I prevent the butter topping from burning?

Keep a close eye during the final uncovered baking stage. If your oven runs hot or the tops are browning too quickly, tent the sliders loosely with foil or reduce the temperature slightly. The goal is golden brown, not dark brown or burnt.

What should I do with leftover pot roast?

The possibilities are endless! Use it in tacos, quesadillas, or burritos. Pile it on nachos with cheese and peppers. Mix it into pasta with cream sauce. Serve it over rice or mashed potatoes. The flavorful beef is incredibly versatile and reheats beautifully.

Can I make larger or smaller batches?

Definitely! For a larger crowd, double the recipe using two baking dishes or one extra-large pan. For smaller gatherings, halve all ingredients and use a 9×9-inch pan with 6 slider rolls. The cooking time for the pot roast remains the same regardless of batch size.

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