Pot Roast Sliders
These beef roast sliders are made with tender Mississippi pot roast, melty cheese, and soft rolls for the ultimate party food. Perfect for game day, holidays, or an easy weeknight dinner the whole family will love.
Servings: 5
Calories: 237kcal
Equipment
- slow cooker
Ingredients
- 1 3 pound chuck roast
- 1 oz packet ranch dressing mix
- 1 oz packet au jus gravy mix
- 1/4 cup butter
- ½ cup sliced pepperoncini peppers
- ¼ cup pepperoncini juice
- 12 Hawaiian rolls
- 12 slices provolone ¼ cup sliced pepperoncini peppers for topping
- 2 tablespoons butter 1 teaspoon garlic salt
- 1 teaspoon parsley finely chopped
Instructions
- Place the chuck roast in your slow cooker. Add the ranch packet, au jus packet, ¼ cup butter, ½ cup sliced pepperoncini peppers, and pepperoncini pepper juice.
- Cook on high for 6 hours or low for 8 hours.
- Shred the meat and remove any visible fat.
- Preheat your oven to 350 degrees.
- Grease a 9x13 baking dish.
- Slice your rolls in half and place the bottom layer of the rolls in the baking dish.
- Layer 6 slices of provolone.
- Next pile on all that shredded meat.
- Top with the remaining cheese and ¼ cup sliced pepperoncinis.
- Place on the top half of the rolls.
- Melt your 2 tablespoons of butter and stir in the garlic salt and parsley.
- Brush the tops of the rolls with the melted butter mixture.
- Place the sandwiches in the oven and bake for 15 minutes or until the tops are golden brown and the cheese melted.
- Serve!
Notes
Store leftovers in an airtight container in the refrigerator.
Nutrition
Calories: 237kcal | Carbohydrates: 39g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 640mg | Potassium: 17mg | Sugar: 10g | Vitamin A: 22IU | Vitamin C: 0.03mg | Calcium: 14mg | Iron: 0.01mg