The first time I made these Crockpot Mississippi Pot Roast Sliders, I underestimated how many people would ask for seconds.
They’re shockingly effortless and deliver classic comfort flavors with almost no hands-on time.
If you want a party-friendly slider that lifts a few pantry staples into something unforgettable, this is it.
Why You’ll Love This Recipe
- Minimal hands-on time: toss, set, and forget in the crockpot.
- Crowd-pleaser: familiar flavors that appeal to kids and grown-ups alike.
- Flexible: easy to tweak for heat, cheese, or tang.
- Perfect for entertaining: slider format keeps portions tidy and party-ready.
The texture is the hallmark: long, silky shreds of chuck roast that soak up the salty, tangy juices from the gravy and pepperoncini. The ranch and au jus create a savory, slightly herby backbone while pepperoncini adds bright acidity and faint heat. When piled on a soft slider bun the beef releases its juices into the bread for a sandwich that is both messy and precisely delicious.
“Made these for game day and they disappeared in 15 minutes — tangy, tender, and perfectly salty. Even my picky eaters loved them!” — Jenna, reader
Key Ingredients
Chuck roast (3–4 pounds)
Chuck gives you the perfect balance of fat and connective tissue for shredding. The long, low cook melts collagen into gelatin, which yields moist, silky strands rather than dry bits. Look for USDA Choice with a visible fat cap; it helps flavor and keeps the meat succulent.
Ranch dressing mix (1 packet)
Ranch powder brings dried buttermilk, onion, garlic, and herbs that round out the beef’s richness. Brands vary in salt and onion intensity — Hidden Valley is classic and predictable, while store brands can be saltier, so taste the final sauce before adding extra salt.
Au jus gravy mix (1 packet)
Au jus concentrates beefy umami and lifts the savory profile; it behaves like a quick gravy without extra effort. If you like deeper flavor, choose a packet labeled "beef au jus" with roasted beef notes, or substitute 1/2 cup low-sodium beef broth plus a teaspoon of Worcestershire for a less processed option.
Pepperoncini peppers (1 cup plus some juice, optional)
These bring acidity, mild heat, and aromatic oils that cut the fattiness of the roast. Use some of the jarred pepper juice if you want extra tang in the sauce — just add sparingly and taste. If you prefer more heat, swap half the peppers with banana peppers or a few sliced pickled jalapeños.
Full ingredient list:
- 3–4 pounds chuck roast
- 1 packet ranch dressing mix
- 1 packet au jus gravy mix
- 1 cup pepperoncini peppers (plus some juice, optional)
- Slider buns
- Cheese (optional)
- Pickles (optional)
- Mustard (optional)
Step-by-Step Instructions
Step 1: Prep the roast
Place the chuck roast into the bottom of your crockpot and pat it dry with paper towels.
Removing surface moisture helps the seasoning stick and avoids steaming the outside.
Pro Tip: If the roast is too big, trim just enough fat to fit the cooker — you want some fat left for flavor. You’ll know it’s ready to cook when the exterior is dry to the touch.
Step 2: Season the meat
Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the top of the roast.
Press the powders lightly so they adhere; you don’t need to rub them in—slow cooking will draw them into the meat and the juices.
Pro Tip: If you’re cautious about salt, use half the au jus packet and add low-sodium beef broth later to adjust seasoning. A visual cue: the roast should have an even dusting of the mixes.
Step 3: Add the peppers
Scatter the pepperoncini peppers around and on top of the roast, pouring a tablespoon or two of the pepper juice if you like extra tang.
The peppers will break down slightly and flavor the cooking liquid, brightening the finished beef.
Pro Tip: Want more pronounced pepper flavor? Cut a couple of peppers in half to expose more surface area. You’ll know it’s cooking right when you can smell faint vinegar and pepper notes after an hour.
Step 4: Slow-cook low and slow
Set the crockpot to LOW and cook for about 8 hours until the roast is fall-apart tender.
Low and slow dissolves connective tissue and develops a glossy, rich sauce in the bottom of the pot.
Pro Tip: Avoid lifting the lid during cooking; each peek drops the temperature. You’ll know the roast is done when a fork slides into the meat with almost no resistance.
Step 5: Shred and marry the flavors
Remove the meat to a cutting board or large bowl and shred using two forks. Return the shredded beef to the crockpot so it can soak in the juices for 10–15 minutes.
This step lets the shredded strands reabsorb sauce and seasonings for moist, flavor-saturated meat.
Pro Tip: For extra silky texture, shred against the grain and reserve some juices to spoon over the sliders. Visual cue: the liquid will thicken slightly and cling to the meat after resting.
Step 6: Assemble and melt the cheese
Place generous heaps of shredded beef on slider buns, top with cheese if using, and broil briefly until the cheese is bubbly and the bun edges are toasted.
Broiling adds a toasty contrast to the soft beef and helps meld cheese and meat flavors.
Pro Tip: Use provolone or sharp cheddar for good melt and flavor. Watch closely under the broiler — a few seconds is often enough. You’ll know it’s right when cheese is melted but not burnt.
Step 7: Finish and serve
Finish each slider with pickles, extra pepperoncini, or a dab of mustard to taste. Serve immediately.
The tangy finish balances the rich, savory meat and brightens each bite.
Pro Tip: Add a thin smear of butter on the cut bun before broiling for an elevated golden crust. A final visual cue: small pools of sauce at the edges of the bun indicate juicy, perfectly sauced sliders.
Expert Tips for Success
- Choose the right roast: Chuck roast with visible marbling and a bit of fat cap delivers the most tender, flavorful shredded beef. Leaner cuts will dry out.
- Trim, don’t over-trim: Remove any thick hard fat but leave a thin layer to baste the meat while it cooks. That fat renders into flavor and juiciness.
- Low is key: Cook on LOW for roughly 8 hours. High heat speeds up collagen breakdown unevenly and can make the exterior stringy while the interior is still holding shape.
- Resist the lid lift: Each time you open the crockpot you lose heat and add cooking time. Plan for this by checking only near the end.
- Use reserved juices: After shredding, skim off excess fat if desired, then return at least a cup of the cooking liquid to the shredded meat for moisture and flavor.
- Adjust salt last: Both ranch and au jus mixes contain sodium. Taste the final mixture before adding salt or heavier condiments. You can always add a sprinkle, but you can’t take it away.
- Add acid for balance: If the sauce tastes heavy, a teaspoon of pepperoncini juice, a splash of apple cider vinegar, or a squeeze of lemon balances richness.
- Cheese choices: Provolone melts smoothly and has a mild tang; cheddar offers sharper counterpoint. For a gooey blanket, use thinly sliced cheese laid over hot meat then broiled quickly.
- Make it a dipping experience: Serve the warm cooking juices in a small bowl for dipping — it elevates the slider and echoes French dip sandwiches.
- Reheating without drying: Reheat slowly in a covered pan with a splash of beef broth or in the crockpot on LOW for 30–60 minutes. Avoid the microwave unless you add moisture, which prevents drying.
Storage & Freezing
Refrigerator: Cool the shredded beef to room temperature within two hours. Store in an airtight container with a little cooking liquid to keep it moist. It will last 3–4 days refrigerated.
Freezer: For longer storage, portion the shredded beef into freezer bags or containers with 1/4–1/2 cup of cooking liquid per pound. Squeeze out excess air and freeze up to 3 months for best quality. Thaw in the refrigerator overnight.
Reheating: Reheat gently in a skillet over low heat with a splash of beef broth or reserved cooking juices. Cover the pan to trap steam and restore moisture. If using the oven, place in a covered baking dish at 300°F (150°C) until warmed through. Avoid high direct heat which can make the meat dry.
Make-ahead assembly: You can shred and store the beef ahead of time, then assemble sliders and broil just before serving. This saves time during parties and ensures a fresh, toasty bun.
Variations & Substitutions
Spicier sliders: Add 1–2 dashes of hot sauce to the cooking liquid or replace half the pepperoncini with pickled jalapeños. Top with pepper jack cheese for extra heat.
Low-sodium option: Use low-sodium or half packets of both ranch and au jus mixes. Add beef broth (low-sodium) and adjust seasoning at the end. Fresh garlic powder and dried herbs can replace some of the mix if you prefer whole-ingredient control.
Slow-cooker to Instant Pot swap: Use the Instant Pot on Manual/High for 60–70 minutes with natural pressure release for similar tenderness. Add 1/2 cup beef broth to prevent burn warnings.
No-bun idea: Serve the shredded beef over mashed potatoes, roasted sweet potatoes, or atop buttered egg noodles for a hearty plate. Use lettuce wraps for a lighter, low-carb option.
Frequently Asked Questions
Q: Can I use a different cut of beef for Mississippi pot roast?
A: Yes. Brisket and chuck are ideal because they have enough connective tissue to break down and become tender. Round roast can work but needs careful monitoring as it has less fat and can dry out; add extra broth and check earlier. For best results, choose a cut with good marbling and cook low and slow.
Q: How do I make these sliders ahead for a party?
A: Cook and shred the roast up to two days in advance and store it with some cooking liquid. On party day, reheat gently in a covered pan or crockpot, then assemble sliders and broil just before serving to crisp the buns and melt the cheese. Keep condiments separate until serving to avoid soggy buns.
Q: Is there a vegetarian version that captures similar flavors?
A: For a vegetarian take, use shredded king oyster mushrooms or jackfruit cooked with ranch seasoning, au jus-style mushroom broth, and pepperoncini. The texture won’t be identical, but mushrooms and jackfruit absorb flavors well and make satisfying, tangy sliders.
Q: How spicy are these sliders by default?
A: These sliders are mildly tangy rather than hot. Pepperoncini peppers add acidity and a gentle bite but not strong heat. To increase spice, add hot peppers, hot sauce, or red pepper flakes to the crockpot.
Q: Can I make this without a crockpot?
A: Yes. Braise the roast in a Dutch oven at 300°F (150°C) with the seasoning packets and a cup of beef broth for 3–4 hours, covered, until fork-tender. You can also finish by shredding and simmering in the braising liquid on the stovetop for moisture.
Conclusion
These Crockpot Mississippi Pot Roast Sliders are a low-effort, high-reward dish that shines at gatherings and weeknight dinners alike.
If you loved this version, you might enjoy seeing how other home cooks balance the tang and beefiness in their takes like the classic recipe on Mississippi Pot Roast Sliders – The Country Cook.
For another solid variation and serving ideas, check out Savory Mississippi Pot Roast Sliders | Buns In My Oven.
And if you want a slightly different texture or assembly inspiration, read this helpful guide at Mississippi Pot Roast Sliders – Amanda’s Cookin’ – Dinner Sandwiches.
Please leave a star rating in the recipe card below and pin this to Pinterest if you make it — I’d love to hear how you customize yours.
Crockpot Mississippi Pot Roast Sliders
Ingredients
Meat and Seasoning
- 3-4 pounds chuck roast Look for USDA Choice with a visible fat cap.
- 1 packet ranch dressing mix Seasoning varies by brand, adjust salt later.
- 1 packet au jus gravy mix Choose 'beef au jus' for deeper flavor.
- 1 cup pepperoncini peppers Include some juice for extra tang if desired.
Sliders
- 12 pieces slider buns Soft buns recommended.
- to taste cheese Provolone or sharp cheddar is ideal.
- to taste pickles For garnish.
- to taste mustard Optional, for serving.
Instructions
Preparation
- Place the chuck roast into the bottom of your crockpot and pat it dry with paper towels.
- Sprinkle the ranch dressing mix and the au jus gravy mix evenly over the top of the roast.
- Scatter the pepperoncini peppers around and on top of the roast, pouring a tablespoon or two of the pepper juice if you like extra tang.
Cooking
- Set the crockpot to LOW and cook for about 8 hours until the roast is fall-apart tender.
Finishing
- Remove the meat to a cutting board or large bowl and shred using two forks. Return the shredded beef to the crockpot to soak in the juices for 10–15 minutes.
- Place generous heaps of shredded beef on slider buns, top with cheese, and broil briefly until the cheese is bubbly and the bun edges are toasted.
- Finish each slider with pickles, extra pepperoncini, or a dab of mustard to taste. Serve immediately.
