Crockpot Mississippi Pot Roast Sliders
Effortless sliders boasting long, silky shreds of chuck roast drenched in salty, tangy juices perfect for crowd-pleasing party bites.
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.
Notes
Cool shredded beef in airtight container; lasts 3–4 days refrigerated. Can freeze for up to 3 months, store with cooking liquid.