Mississippi Pot Roast Slider
Mississippi Pot Roast Grilled Cheese Sliders are soft, buttery slider buns filled with tender, slow-cooked Mississippi pot roast, melted cheese, and a hint of tangy pepperoncini. Grilled to perfection, they offer a crispy, golden exterior with a warm, savory, and cheesy inside.
Prep Time 5 minutes mins
Cook Time 1 hour hr 55 minutes mins
Total Time 2 hours hrs
- 2 lb chuck roast
- 1 yellow onion thinly sliced
- 6 pepperoncini peppers
- 2 tbsp juice from jar
- 1 packet ranch seasoning
- 1 beef bouillon cube
- 1½ tbsp salt
- 1 tbsp pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 cups water
- 2 tbsp browning
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
Assembly
- 1 pack Hawaiian Rolls
- Muenster cheese
- 1 tbsp unsalted butter
- 2 tbsp oil
Season the chuck roast with salt, pepper, smoked paprika, and garlic powder.
To a skillet on medium high heat, sear the chuck roast on all sides. This should take about 15 minutes.
Remove the chuck roast and add to pressure cooker. In the same skillet, add in onions and 2 tbsp of butter. Once butter is melted follow with flour and beef bouillon and stir for 1 minute.
Add in water and stir. Allow to thicken for 2 minutes. Add ranch seasoning and browning and stir to combine. Remove from heat.
Transfer gravy into pressure cooker and add pepperoncini peppers and the juice from the jar.
Pressure cook for 1.5 hours with the vent closed.
Release pressure and shred meat.
Assembly
Assemble sliders with Hawaiian Rolls, pot roast meat, and muenster cheese.
To a skillet on medium heat, melt unsalted butter.
Grill sliders on each side and serve with au jus.