Mississippi Pot Roast Sliders
Leftover shredded Mississippi pot roast on slider rolls with provolone, baked 15 minutes under foil.
Mississippi Pot Roast Sliders
Course: Main CourseDifficulty: Easy12
servings20
minutes15
minutesLeftover 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.
Mississippi Pot Roast Sliders at a glance
- Prep time: 20 minutes
- Cooking time: 15 minutes
- Servings: 12 servings
- Ingredients: 10, led by shredded Mississippi pot roast, slider rolls, slices provolone cheese, juices from the roast
Tips for Mississippi Pot Roast Sliders
Do not soak the buns before baking. Fill them just before the oven and eat within 2 days.
Mississippi Pot Roast Sliders FAQ
How long does Mississippi Pot Roast Sliders take?
Mississippi Pot Roast Sliders takes 15 minutes of cooking after 20 minutes of prep.
How many people does Mississippi Pot Roast Sliders serve?
This recipe makes 12 servings.
What do I need to make Mississippi Pot Roast Sliders?
10 ingredients, led by shredded Mississippi pot roast, slider rolls, slices provolone cheese, juices from the roast. Amounts are in the recipe card above.
Part of: 6 Mississippi Pot Roast Recipes That Shred
