Tennessee Pot roast sliders are perfect for game day! What could be better than warm pot roast and melted provolone cheese piled high on toasted rolls? To make it even better, the roast is prepared in a slow cooker making it easy for you to enjoy the game!
Tennessee Pot Roast Sliders
3 ½ pound chuck roast
Kosher Salt and Freshly ground black pepper
1 tablespoon canola oil
I can beef broth (I use Campbell’s)
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 packet dry ranch salad dressing mix
1 large yellow onion cut in ½-inch slices
½ cup sliced, drained, pepperoncini peppers
Salt and pepper roast on both sides. Heat oil until hot in a large skillet over medium high heat. Sear roast on both sides until brown; about 5-8 minutes per side. Remove skillet from heat and set aside.
Pour broth, soy sauce and Worcestershire sauce in slow cooker. Place roast in slow cooker. Sprinkle dry ranch mix over roast. Lay slices of onion on roast in a single layer. Sprinkle pepperoncini peppers over roast.
Cover slow cooker and cook on Low 8 hours. Discard fat then shred roast with 2 forks. Keep roast, onions, and juices warm in slow cooker until ready to make sliders. You can also make the pot roast in advance and refrigerate. Reheat in microwave before preparing sliders.
Tennessee Pot Roast
12 Soft white rolls (I use Sara Lee Artesano bakery rolls)
12 slices provolone cheese
Garnishes: sliced pepperoncini peppers, lettuce, tomatoes, mayonnaise, deli mustard, ranch dressing, Italian dressing, or whatever your family likes.
Slice rolls in half, in one piece (do not separate rolls). Lay both sides, cut side up, on a rimmed baking sheet. Butter both sides. Broil rolls until toasted. Remove top half of rolls to another pan and set aside.
Place drained roast and onions on bottom halves of rolls. Top with slices of cheese. Melt cheese under broiler. Top with other half of rolls and cut into individual rolls. Garnish sliders with condiments, lettuce, tomato, and additional pepperoncini peppers. Makes 12 rolls. Enjoy!
Published in The News and Neighbor on March 27, 2019