In a 12" skillet, heat 1 tablespoon oil over medium-high. Pat roast dry with paper towels. Season roast all over with salt and pepper. Add to skillet and sear on all sides, until browned, 6 to 8 minutes. Transfer roast to a 6-qt. slow cooker.

In a liquid measuring cup, whisk broth and Italian dressing mix to combine. Pour over roast. Cut bigger potatoes in half and arrange potatoes and carrots around roast. Drizzle with remaining 1 tablespoon oil. Cover and cook on low 6 to 8 hours.

Carefully remove roast and transfer to a large bowl. Using a slotted spoon, remove potatoes and carrots and transfer to a medium bowl. Season with salt and pepper. Cover with foil to keep warm. Using 2 forks, shred pot roast, removing any fatty pieces.

Preheat oven to 350 degrees F. Arrange bottom halves of slider buns on a baking sheet. Spread shredded pot roast onto each bun. Pour some cooking liquid over top to keep meat moistened. Add top halves of slider buns. Mix parsley into melted butter, then brush on top buns. Bake until buns are lightly toasted, 5 to 10 minutes. Serve sliders with potatoes and carrots on the side.

Source: Hannaford fresh Magazine, September 2024