If you have never tried Mississippi pot roast sliders, prepare to meet your new favorite game-day and holiday party obsession. Butter-braised chuck roast slow-cooks with ranch seasoning, au jus gravy mix, and tangy pepperoncini peppers until it shreds at the touch of a fork—then gets piled onto pillowy Hawaiian sweet rolls with creamy horseradish sauce and melted provolone cheese.
Zero browning required, just five slow-cooker ingredients for the beef, and it holds warm for hours so guests can build juicy sliders with cups of rich pan au jus for dipping.
What Makes These Mississippi Pot Roast Sliders So Good?
- 5-ingredient pot roast magic: Chuck roast, butter, ranch mix, au jus mix, and pepperoncini—no searing or extra liquid needed.
- Melt-in-your-mouth tender beef: Eight hours on LOW transforms marbled chuck roast into rich, succulent shreds soaked in buttery gravy.
- Creamy horseradish spread: A 2-minute blend of cream cheese, prepared horseradish, and mayo cuts through the savory richness.
- Party-ready yield: Feeds a crowd effortlessly with 16 hearty pull-apart sliders from one roast.
Ingredients for Mississippi Pot Roast Sliders
Simple, bold pantry ingredients create massive flavor:
- 3 to 4 lb beef chuck roast: Rich marbling ensures fork-tender, juicy shredded beef after long slow cooking.
- 1 packet ranch dressing mix + 1 packet au jus gravy mix: Savory, herby, deep beefy flavor with zero extra measuring.
- 1/2 cup (1 stick) unsalted butter + 8 to 10 pepperoncini peppers: Creates silky pan drippings balanced with gentle pickled tang.
- 16 Hawaiian sweet rolls + provolone cheese slices: Soft, slightly sweet buns hold up to juicy beef and melty cheese.
- 4 oz cream cheese + 2 tbsp prepared horseradish + 1 tbsp mayo: Smooth, zesty slider spread.
How to Make Slow Cooker Mississippi Pot Roast Sliders
Follow these easy steps for tender beef and crowd-pleasing party sliders:
- Load the Slow Cooker: Place the chuck roast into a 6-quart slow cooker without searing. Sprinkle ranch seasoning and au jus mix directly over the meat, lay sliced butter pats on top, and tuck pepperoncini around the sides. Do not add water.
- Cook Low and Slow: Cover and cook on LOW for 8 to 9 hours (or HIGH for 5 hours) until the beef falls apart effortlessly with two forks.
- Shred Into the Pan Drippings: Shred the tender beef right inside the crock (discarding any large fat pieces) and stir thoroughly into the buttery au jus juices.
- Whip the Horseradish Spread & Assemble: Beat softened cream cheese, horseradish, and mayo until smooth. Slice Hawaiian rolls horizontally, spread horseradish cream inside, layer with provolone cheese and generous heaps of shredded beef, cap with top buns, and serve warm with small ramekins of pan au jus for dipping!
Party Serving Ideas & Related Beef Recipes
Want the classic sit-down dinner version of this roast? Make our original slow cooker Mississippi pot roast over mashed potatoes, or check out our slow cooker French dip sandwiches for another savory sandwich hit.
- Oven-baked option: Brush assembled slider tops with melted garlic butter, cover with foil, and bake at 350°F for 12 to 15 minutes until cheese is ultra-melty.
- Slider bar setup: Keep beef on WARM in the slow cooker alongside buns, cheese, and horseradish sauce for self-serve parties.
Frequently Asked Questions
Do I really add zero water to the slow cooker?
Correct! As the chuck roast and butter heat up, they release plenty of rich juices that combine with the ranch and au jus packets into concentrated dipping gravy.
Are pepperoncini peppers spicy?
Not really—they are mild pickled peppers that mainly contribute tangy, vinegary brightness that balances the rich butter and beef.
Slow Cooker Mississippi Pot Roast Sliders
Fall-apart tender 5-ingredient Mississippi pot roast piled onto soft Hawaiian rolls with creamy horseradish sauce and rich pan au jus for dipping.
Equipment
- 6-quart slow cooker
- Two forks for shredding
- Small mixing bowl
- Serrated bread knife
Ingredients
Instructions
- 1Place chuck roast in a 6-quart slow cooker. Sprinkle the ranch seasoning packet and au jus gravy packet evenly over the meat. Top with sliced butter and surround with pepperoncini peppers. Do NOT add water.
- 2Cover and cook on LOW for 8 to 9 hours (or HIGH for 5 to 6 hours) until beef is completely fork-tender.
- 3Shred the beef with two forks and stir all the shredded meat back into the rich buttery juices in the slow cooker.
- 4In a small bowl, mix softened cream cheese, prepared horseradish, and mayonnaise until smooth.
- 5Spread horseradish cream on the cut sides of the Hawaiian rolls, pile on shredded Mississippi pot roast using a slotted spoon, top with provolone cheese, and serve warm with small cups of pan au jus for dipping.
Notes
- Lower Sodium Tip: Because ranch and au jus mixes contain salt, use unsalted butter so the gravy tastes savory and balanced.
- Storage & Make Ahead: Refrigerate leftover shredded beef in its juices for up to 5 days or freeze for 3 months.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dinner / Appetizer
Cuisine: American
Servings: 16
Keyword: mississippi pot roast sliders, slow cooker sliders, crockpot pot roast sliders, party beef sliders
