📝 Description
Tender, fall-apart beef slow-cooked with ranch seasoning, au jus gravy, butter, and pepperoncini peppers—then piled onto soft slider buns with melty cheese. These sliders are rich, tangy, buttery, and perfect for parties or easy dinners.
🛒 Ingredients
🥩 Pot Roast
1.5–2 kg chuck roast 🥩
1 packet ranch seasoning
1 packet au jus gravy mix
1/2 cup butter 🧈
6–8 pepperoncini peppers 🌶️
1/4 cup pepperoncini juice (optional but powerful flavor boost)
🥪 Sliders
12 slider buns (Hawaiian rolls work best) 🍞
6–8 slices provolone or Swiss cheese 🧀
2 tbsp melted butter (for brushing)
1/2 tsp garlic powder
1/2 tsp parsley (optional)
👨🍳 Step-by-Step Instructions
1️⃣ Slow Cook the Roast
Place chuck roast in slow cooker.
Sprinkle ranch + au jus seasoning on top.
Add butter and pepperoncini peppers.
Pour in a little pepper juice for extra tang.
Cook on LOW for 8 hours (or HIGH for 4–5 hours).
2️⃣ Shred the Beef
Once tender, shred beef with forks.
Mix it into the juices so it stays juicy and flavorful.
3️⃣ Assemble Sliders
Slice slider buns in half.
Add shredded beef generously.
Top with cheese slices.
Close buns.
4️⃣ Bake (Optional but 🔥)
Brush tops with melted butter + garlic powder + parsley.
Bake at 180°C (350°F) for 10–12 minutes until golden and melty.
⏱ Prep & Cook Time
Prep: 10 minutes
Cook: 8 hours (slow cooker)
Bake: 10 minutes
Total: Hands-off + easy 💯
🔥 Nutrition (Approx per slider)
Calories: 320 kcal
Protein: 20g 💪
Carbs: 28g
Fat: 16g
