Slow Cooker Pepperoncini Pot Roast Sliders
Morgan Peaceman
Stop overthinking dinner! Let the magic of a slow cooker do the work for you with these slow cooker pepperoncini pot roast sliders.
Prep Time 5 minutes mins
Cook Time 4 hours hrs
Rest Time 10 minutes mins
Total Time 4 hours hrs 15 minutes mins
Course dinner, Main Course
Cuisine American
- 2 lb pot roast
- 1 jar sliced pepperoncinis
- 2 cups beef or vegetable stock
- 2 cups water
- 3 tablespoon Worcestershire Sauce
- 1 packet au jus seasoning
- 2 tablespoon salt
- 2 tablespoon pepper
- 2 bay leaves
- 12 small dinner rolls sliced in half
- 8 slices provolone cheese
Making the Pot Roast
Start by popping the sides of the slow cooker and remove the lid. This is an extra large slow cooker so you have loads of space in here! From there, add in the pot roast, and pour in the pepperoncinis, the au jus seasoning, stock, and Worcestershire sauce.
Stir a little and poke the pot roast with a fork to tenderize just a bit.
Add in the salt, pepper, and bay leaves. Close the top of the slow cooker, no need to close the clips as this is just for the transport of the slow cooker.
Turn the temperature knob to high and set a timer for 4 hours.
Once the timer is done, the pot roast should be fork tender. Remove the pot roast and shred using two forks.
Add the meat back to the pot and turn the dial on the slow cooker to warm.
To assemble the sliders:
Slice open a few small potato dinner rolls. Using tongs, grab some of the pepperoncini pot roast from the slow cooker and spread evenly across the rolls.
Layer a few slices of provolone on top and close with the tops of the rolls.
Ladle a cup of au jus and serve alongside the pot roast sliders.
Keyword meal prep recipe, pot roast, pot roast sliders, slow cooker, slow cooker recipe