Italian Beef Sliders
This is a perfect use for Mississippi Pot Roast as an alternative to a Sunday-type meal with the works.
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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!