Mississippi Pot Roast Sliders
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7 hr 25 min
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1 serving
Savor the mouthwatering goodness of Mississippi Pot Roast sliders. Tender, melt-in-your-mouth beef coated in flavorful spices, horseradish mayo and crisp pickled onions all tucked into our Big & Fluffy Hawaiian dinner rolls for the ultimate comfort food experience.
Ingredients
1 package
3-4
pounds boneless chuck roast, top or bottom round roast
1 teaspoon
garlic powder
1 teaspoon
onion powder
½
teaspoon cayenne pepper
¼
teaspoon garlic powder
1/8
teaspoon cayenne pepper
3 tablespoons
canola oil
4 tablespoons
unsalted butter
2 tablespoons
mayonnaise
2 teaspoons
apple cider vinegar
½
teaspoon dried dill
½
teaspoon dried parsley
¼
teaspoon paprika
¼
cup all-purpose flour
16 ounce
jar of pepperoncini peppers, or to taste
½
cup of brine pepperoncini peppers
salt
and pepper, to taste
Quick
Pickled Onions*
Horseradish
Mayonnaise**
Directions for *Quick Pickled Onions
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Step 1
In a small saucepan over medium heat, whisk together the apple cider vinegar, sugar, salt, and water. Bring to a boil until sugar and salt dissolve.
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Step 2
Add red pepper flakes and peppercorns into the vinegar mixture, if using, and remove from heat.
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Step 3
Allow mixture to return to room temperature.
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Step 4
Place onion slices in a mason jar and pour vinegar mixture over the top. Make sure the onions are submerged. Add more vinegar and/or water to cover.
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Step 5
Seal well and shake to combine.
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Step 6
Let sit at room temperature for at least 1 hour, overnight if possible.
Directions **Horseradish Mayonnaise
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Step 1
Stir all ingredients together, cover and chill, until ready to serve.
Directions for Mississippi Pot Roast Sliders
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Step 1
Season roast with generously salt and pepper. Sprinkle with flour, garlic powder, onion powder and cayenne pepper and rub into roast.
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Step 2
Heat the oil in a large sauté pan over high heat until it is about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust.
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Step 3
Remove the roast and place it in a slow cooker. Add the butter and 12 pepperoncini peppers on top of the roast.
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Step 4
In small bowl, combine mayonnaise, vinegar, dill, parsley and paprika, whisking until smooth.
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Step 5
Add the dressing and pepperoncini to the slow cooker, covering the top of the roast.
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Step 6
Cover and cook on low for 6 to 8 hours, until fork tender.
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Step 7
Once meat is cooked, shred meat in the slow cooker and mix the meat and juices together.
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Step 8
Cut your dinner rolls in half and cover bottom half of sliced dinner rolls with ¼ cup of Mississippi Pot Roast and pickled red onions. Spread horseradish mayonnaise on top half of dinner rolls, if desired.
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Step 9
Serve with cooked pepperoncinis and enjoy your Mississippi Pot Roast Sliders!
