# Mississippi Pot Roast Sliders

Leftover shredded Mississippi pot roast on slider rolls with provolone, baked 15 minutes under foil.

 

 

 ![Mississippi Pot Roast Sliders](https://irenpins.com/wp-content/uploads/2026/11/ire-247-mississippi-pot-roast-sliders-9a6603a2.webp)  

 [Print](#wpzoom-recipe-card-mississippi-pot-roast-sliders) 

  

 

 

 

## Mississippi Pot Roast Sliders

Recipe by Iren Pavlenko

 

- 
- 
- 
- 
- 

0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

15

minutes

Leftover shredded Mississippi pot roast on slider rolls with provolone, baked 15 minutes under foil.

### Ingredients

- 3 cups shredded Mississippi pot roast
- 12 slider rolls, split
- 12 slices provolone cheese
- 1/4 cup juices from the roast
- 3 tbsp melted butter
- 1 tsp garlic powder
- 1 tbsp chopped parsley
- Extra pepperoncini, sliced
- Foil
- Cooking spray

### Directions

- Heat the oven to 350°F and spray a 9×13 baking dish.
- Set the bottom halves of the rolls in the dish.
- Pile the shredded beef over the bottoms and spoon the juices over it.
- Lay a slice of provolone over each pile.
- Add sliced pepperoncini if you like heat.
- Set the tops back on the rolls.
- Mix the butter with the garlic powder and brush it over the tops.
- Cover with foil and bake 10 minutes.
- Uncover and bake 5 minutes more, until the cheese melts and the tops brown.
- Sprinkle with parsley and pull apart to serve.

 

### Notes

 

Do not soak the buns before baking. Fill them just before the oven and eat within 2 days.

 

  

## Why not soak the buns

 

Soaking the buns in juice turns them to mush in the oven. A light spoonful over the beef and a butter brush on top keep the rolls soft inside and golden outside.

 

Foil first traps steam, then the last five minutes crisp the tops.

 

## Mississippi Pot Roast Sliders: swaps

 

Swiss or cheddar can replace provolone. Hawaiian rolls give a sweeter slider. Do not use thick artisan rolls, which are too chewy.

 

Pepperoncini add heat, so leave them off for kids.

 

## Make ahead and storing

 

Assemble just before baking, since filled buns turn soggy if they sit. Eat within 2 days. Keep unused shredded beef in its juices, then fill and bake when ready.

 

## One mistake with sliders

 

Using too much juice. A little goes a long way, and extra turns the bottoms to paste. Spoon it on lightly, brush the butter on top, and bake covered first. Uncovering for the last five minutes gives the golden finish.

 

Cut the rolls apart with a serrated knife after baking if they have stuck together, and serve warm, with pickles or slaw alongside.