Mississippi Pot Roast Sliders

How to Make Smoked Mississippi Pot Roast Sliders

If you love rich, beefy goodness and easy appetizer recipes, these Smoked Mississippi Pot Roast Sliders will quickly become your favorite way to feed a hungry crowd.

They combine slow cooking with classic slider comfort, bringing together tender slow-cooked chuck roast, tangy pepperoncini peppers, melty provolone cheese, and buttery Hawaiian rolls baked until beautifully golden brown. Whether you’re using fresh smoked roast or leftover pot roast, these sliders are always a hit.

Why You’ll Love Mississippi Pot Roast Sliders

This recipe elevates the classic Mississippi pot roast into a handheld, cheesy, crave-worthy party food.

Smoking the beef adds a deep barbecue flavor that pairs perfectly with the buttery ranch dressing mix, savory au jus, and irresistible pepperoncini heat.

The sliders bake in a simple baking dish, covered lightly with aluminum foil, which keeps everything warm, soft, and perfectly melty until serving time.

Plus, sliders are incredibly great options for game day, holidays, potlucks, or backyard barbecues.

Ingredients You’ll Need for Mississippi Pot Roast Sliders

• 3–4 lb chuck roast
• 1 jar mild sliced pepperoncini peppers
• 1 stick butter
• 1 ranch packet (ranch seasoning mix)
• 1 brown gravy packet
• 2 cups beef stock
• 12 slices Provolone cheese (or add pepper jack for extra heat!)
• Hawaiian rolls, toasted
• Optional: garlic salt, butter for brushing

How to Make Smoked Mississippi Pot Roast Sliders

1. Smoke the Chuck Roast

Start by cutting your chuck roast into six equal chunks. Season all sides with your favorite beef rub or a simple blend of black pepper and garlic powder.

Place the beef on your smoker at 250°F and let it smoke for about 2 hours. This step infuses the meat with deep smoky flavor that sets this recipe apart from traditional Slow Cooker versions.

2. Build the Mississippi Pot Roast Base

Transfer the smoked beef chunks to a Dutch oven. Add beef stock, butter, pepperoncini peppers, the ranch dressing mix, and a brown gravy packet.

This creates the unmistakable flavor profile of a classic Mississippi pot roast—savory, buttery, tangy, and rich with beefy goodness.

Place the Dutch oven back on the smoker or in the oven at 300°F for another 2–3 hours. The beef should become fall-apart tender and incredibly juicy.

3. Shred and Create the Au Jus

Once the beef is tender, remove it from the Dutch oven and shred it using two forks.

Then whisk the remaining liquids together to form the perfect au jus. Add a splash of water or more beef stock to thin it out if needed.

4. Assemble Your Sliders

Slice your Hawaiian rolls in half, keeping the sheet intact. Place the bottom half of the rolls in a baking dish. Add a layer of melty provolone cheese (or pepper jack for a spicy twist).

Pile on the shredded Mississippi roast, add extra pepperoncini peppers, and finish with another layer of provolone.

Gently place the tops of the rolls back on.

5. Brush with Butter and Bake

Melt butter with a pinch of garlic salt to create a simple butter mixture. Brush it over the rolls, cover with aluminum foil, and bake at 325°F for 20 minutes. Remove the foil and bake a few more minutes until the sliders are perfectly golden brown.

6. Serve with Au Jus

Cut into individual sliders and dip each one into the warm au jus. The combination of tender beef, spicy pepperoncini, and melted cheese makes these sliders absolutely irresistible.

Final Thoughts

Whether you’re feeding a crowd or repurposing leftover pot roast, these Mississippi Pot Roast Sliders offer unmatched flavor and convenience.

The mix of slow-smoked beef, savory au jus, and buttery Hawaiian rolls is guaranteed to impress—every bite delivers comfort, richness, and bold flavor. Enjoy!

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