This recipe is one of those set-it-and-forget-it winners. Crockpot Mississippi Pot Roast Sliders are juicy, tender, and full of bold, tangy flavor.
You throw a few simple things into the slow cooker, walk away, and come back to the most mouthwatering roast that basically falls apart on its own.
Tucked into warm slider buns and melted cheese, these sliders are pure comfort food and perfect for game day, casual dinners, or feeding a crowd.
Why I Love This Recipe
This one brings back memories of Sunday evenings. I made this the first time after a neighbor swore by it—and wow, the house smelled amazing all day. We had leftovers (rare), and they were somehow even better the next day.
Here’s why I keep making it:
- It uses only 5 main ingredients but tastes like you worked all day.
- The crockpot does all the heavy lifting.
- That combo of ranch + au jus + pepperoncini? Totally addictive.
- It’s incredibly tender and shreds like a dream.
- The sliders are perfect for sharing (or hoarding for yourself—no judgment).
Servings and Cook Time
Serves: 8–10 sliders
Cook Time: 8 hours (low), 5 hours (high)
Prep Time: 5 minutes
What You’ll Need
- 3–4 lb chuck roast
- 1 oz packet ranch seasoning mix
- 1 oz packet au jus gravy mix
- ½ cup unsalted butter (1 stick)
- 8–10 pepperoncini peppers (plus a splash of juice)
- 8–10 slider buns
- 8 slices provolone cheese
Tools You’ll Need
- 6-qt black oval crockpot
- Two forks (for shredding)
- Tongs
- Small ladle or spoon (for juice)
- Serrated knife (for buns, if needed)
Pro Tips
- Use a well-marbled roast: More fat = more flavor and tenderness.
- Don’t add water: It might feel weird, but the roast makes its own juices!
- Toast the buns: It adds crunch and prevents sogginess.
- Layer the cheese under the meat: Helps it melt right and stick to the bun.
- Let the roast rest for 10 min in the juice before shredding: Extra flavor soak.
Substitutions and Variations
- Use pork shoulder instead of beef for a different twist.
- Try mozzarella or Swiss cheese if you don’t have provolone.
- Hawaiian rolls make great slider buns if you like sweet + savory.
- If you’re out of au jus mix, sub in a brown gravy mix.
Make Ahead Tips
- You can cook the roast the day before, shred it, and reheat in its juices before serving.
- Assemble the sliders just before serving to keep the buns from getting soggy.
Why This Recipe Works (Quick Science)
Chuck roast has lots of collagen and connective tissue. Low and slow cooking breaks those down into gelatin, making the meat fall-apart tender and juicy. The vinegar in the pepperoncini juice helps balance the richness of the meat and butter, and the ranch seasoning has salt, herbs, and tang that boost flavor without needing extra work.
Common Mistakes
- Using a lean cut: It won’t shred and will dry out.
- Adding liquid: This roast makes its own rich broth.
- Over-shredding: Keep some texture for the best sliders.
- Forgetting to toast the buns: They’ll get soggy fast.
What to Serve With
- Crispy tater tots or sweet potato fries
- Classic coleslaw or pickle chips
- Simple green salad with vinaigrette
- Mac & cheese if you want full comfort mode
FAQ
Can I make this without a crockpot?
Yes! Use a Dutch oven at 300°F for 3–4 hours until tender.
Is it spicy?
Not really! Pepperoncini are more tangy than hot.
Can I freeze leftovers?
Yes—freeze shredded meat in its juice for up to 2 months.
Can I double the recipe?
You can, as long as your crockpot is big enough.
Recipe and Instructions
Step 1: Place the chuck roast in the crockpot
Put your 3–4 lb chuck roast into the black oval crockpot.
Step 2: Sprinkle seasoning
Sprinkle 1 oz ranch seasoning and 1 oz au jus mix evenly over the roast.
Step 3: Add butter and pepperoncini
Place 1 stick (½ cup) unsalted butter on top of the roast. Add 8–10 whole pepperoncini peppers and about 1 tbsp of juice over everything.
Step 4: Cook
Cover and cook on low for 8 hours or high for 5 hours, until fork-tender.
Step 5: Shred the meat
Use two forks to shred the roast directly in the crockpot, mixing with the juices.
Step 6: Assemble the Sliders
Preheat your oven to 350°F.
Slice 6-8 slider buns and lay them open. On the bottom half of each bun, place a slice of provolone cheese and a generous pile of shredded pot roast with a few sliced pepperoncinis.
Top each with the top bun and press gently to hold everything together.
Step 7: Toast the Sliders
Place the assembled sliders on a baking sheet and toast for 5 minutes, or until the cheese melts and the tops are golden brown.
Macros (Per Slider, approx.)
- Calories: 400
- Protein: 26g
- Fat: 24g
- Carbs: 18g
(Note: values will vary depending on size of roast and buns used.)
Leftovers and Storage
- Store leftover meat in an airtight container with some juices to keep it moist.
- Reheat on stovetop or microwave with a splash of juice.
- Great for 3–4 days in the fridge or 2 months in the freezer.
Final Thoughts
Crockpot Mississippi Pot Roast Sliders are everything you want from a slow cooker meal—zero stress, all flavor. Once you try this, you’ll come back to it again and again. I’d love to hear how it went for you—drop a comment and let me know if you made any fun twists!