These Italian Beef Sliders provide an alternative use for my Mississippi Pot Roast ! Save the leftover broth and you have an Italian-style French Dip! We are managing our quarantine time effectively. I hope. I do miss my grandbabies terribly and can’t wait to put my arms around them. Until that day, it’s Zoom or drive-bys waving from my car or the end of their walkway, dropping off puzzles and goodies. An occasional morning text before they start their school time brings a smile of delight as I drink my morning coffee/tea. Soon, I tell myself, soon….
Mississippi Pot Roast (<–link)
I choose to make my pot roast in a crock pot, but this can also be cooked in an Instant Pot! I’m retired so time is not a factor for me; I gave mine away to my daughter-in-law whose schedule is much more hectic than mine. The directions, linked above, are for the crock pot. I cooked mine for 5-6 hours on HIGH.
Peperoncini peppers, usually found near the pickles in your grocery store, are a must for this pot roast version. It doesn’t add heat, but it does add a bit of zing! Please don’t skip them! Homemade Ranch Seasoning can be made easily at home. For a more powdery blend like the seasoning packet you can buy, use a food processor or if making half of the recipe, use a coffee grinder. I have one specifically designated for herbs. This seasoning blend can also be used to make ranch dip or dressing! Go check it out! If you want more of an Italian flavor, substitute 1 tablespoon of this homemade Italian Seasoning in place of the Ranch. Use whichever you prefer!
Once the beef falls apart easily with a fork, it’s finished. Take it out to shred, reserving the peppers to add to the sliders as a condiment, if desired. Make sure you remove the fatty pieces; they should easily separate from the beef. Strain the broth and set it aside to dip the sliders in individual bowls once they are out of the oven, much like a French Dip.
Place slider bottoms on a foil-lined pan and place half of a slice of Provolone. Top with a nice pile of shredded beef and follow with another half slice of Provolone.
Next, place a few pieces of Peperoncini peppers on top of the cheese, more visible in the second picture below, if you desire. Then, melt the butter and combine it with Italian seasoning. Brush the top of the buns and grate Parmesan cheese liberally on top. Bake them for about 30 minutes in a 350 degrees. Depending on the size of the chuck roast you cooked, You could possibly make more. This roast was over 2.5 pounds and I had a bit extra leftover.
Warm up the strained off broth to use as a dip for the Italian Beef Sliders. You won’t be disappointed. I love Mississippi Pot Roast as a comfort meal, but this truly was a great way to utilize it for a quick clean up. The beef and broth could be saved to cook another day; just refrigerate. The good thing about this is, once chilled, the fat that has risen to the top of the broth can be removed easily before warming it up to serve with the rolls. Either way, this is a winner!
Italian Beef Sliders
Ingredients
Mississippi Pot Roast
- 2-3 pounds chuck roast
- 1/4 c butter
- 4 t Ranch seasoning *Or use 1 T Italian Seasoning
- 2 c beef broth I use Better Than Bouillon Beef Base
- 15 peperoncini peppers, stemmed and halved lengthwise
Sliders
- 12 potato bread slider rolls
- Mississippi Pot Roast, shredded, plus peperoncinis
- 12- 1 oz. slices Provolone cheese, sliced in half
- 2 T butter
- 1 t Italian seasoning
- Parmesan cheese, grated
Instructions
Mississippi Pot Roast
- Pat roast dry with paper towels. This will help it brown more easily. Grind pepper liberally on both sides.
- Heat skillet and place 2 T of olive oil in the pan. Sear roast, on MEDIUM heat for 3 minutes per side.
- Place roast in crock pot. Put the broth in the pan to deglaze it and pour over the roast.
- Sprinkle roast with the Ranch seasoning and place the butter on top.
- Stem peperoncinis and slice them in half lengthwise. Place a few on top and the rest on the broth along the sides. Cook on HIGH for 5-6 hours until beef can be easily shredded.
- Remove beef to a platter. Shred with a couple of forks and remove fat. Remove the peppers and set along the side of the beef; strain the broth.
Sliders
- Place bottom slider buns on a foil-lined pan. Top with a folded, half-slice of Provolone cheese.
- Top with a nice mound of shredded beef followed by the other half of cheese. If desired, place on a few of the reserved peppers.
- Place on the top half of the bun. Brush on the melted butter blended with the Italian seasoning. Liberally grate the Parmesan cheese over the buns.
- Bake in a 350°F oven for about 30 minutes. Warm up broth just before they come out of the oven and place in individual serving ramekins/bowls if you are going to dip.I do recommend that! Yum!
