Perfect for a game-day appetizer or main dish, these tasty Mississippi sliders with provolone cheese are prepared with slow-cooked roast beef that’s simmered in a gravy accented with ranch dressing and pepperoncini. Delish!
Recipe tags: beef base, moderate difficulty, main, beef, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 tbsp | Better Than Bouillon® Roasted Beef Base |
| 0¼ cup | unsalted butter, divided |
| 3 lbs | beef chuck roast or pot roast |
| 2 | onions, sliced |
| 2 tbsp | all-purpose flour |
| ½ cup | sliced pickled pepperoncini peppers, divided |
| ¼ cup | pepperoncini brine 12 slider buns, split and buttered |
| ⅓ cup | ranch dressing |
| 1 tbsp | Worcestershire sauce |
| 2 tbsp | finely chopped fresh parsley |
| 12 | slider buns, split and buttered |
| 8 slices | provolone cheese |
Directions
Preheat oven to 325°F.
In ovenproof Dutch oven or pot set over medium-high heat, melt 2 tbsp butter. Sear beef roast, turning occasionally, for 8 to 10 minutes or until browned all over. Transfer to plate to rest.
Add remaining butter and onions to Dutch oven. Reduce heat to medium. Cook for 2 to 3 minutes or until softened. Sprinkle with flour. Cook, stirring, for 2 to 3 minutes or until flour mixture is bubbling. Whisk in 1 cup water and Roasted Beef Base; bring to a boil. Cook for 1 to 2 minutes or until thickened slightly. Stir in 1/4 cup sliced pepperoncini, pepperoncini brine, ranch dressing and Worcestershire sauce; bring back to a boil.
Return beef to Dutch oven. Cover and bake for 2 1/2 to 3 hours or until beef is very tender.
Transfer roast to bowl (keep sauce warm) and shred with 2 forks. Return beef to sauce. Stir in parsley.
Preheat broiler.
Arrange buttered slider buns split open on foil-lined baking sheet. Spoon beef mixture generously on one side of buns. Top with remaining pepperoncini slices and provolone. Broil for 1 to 2 minutes or until buns are lightly toasted and cheese has melted. Close up buns to serve.
Tip: Alternatively, use shredded Mississippi roast beef as a topping for poutine, nachos or quesadillas, using provolone cheese for cheese component and pepperoncini slices for garnishing. Serve with ranch dressing for dipping.
