Mississippi pot roast sliders are stuffed with tender chuck roast, tangy pepperoncini peppers, and melty provolone cheese tucked inside sweet Hawaiian rolls.
Why this recipe works
Mississippi pot roast sliders are easily my favorite way to use up leftover pot roast. In fact, they were born entirely from using our instant pot Mississippi pot roast recipe.
Nothing beats the tangy, pull-apart tender chuck roast that the instant pot provides. All the flavors meld together in the pressure cooker creating a melt-in-your-mouth experience. Sandwich it all between soft Hawaiian rolls? You have my heart.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ROAST – You can make the roast using our slow cooker Mississippi pot roast (good for taking on the go) or our instant pot Mississippi pot roast (good for hosting, or as a quicker method).
CHEESE – We used deli-sliced provolone but Swiss, muenster, Havarti, mozzarella, or pepper jack are all great options as well.
BREAD – Sweet Hawaiian rolls pair really well against the robust flavors of the meat and peppers. You can make homemade Hawaiian rolls or buy them prepackaged from the store. Otherwise, you can use any type of bun you prefer.
How to Make Mississippi Pot Roast Sliders
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cook Mississippi Pot Roast either in the Instant Pot or the crockpot. Drain and set aside to keep warm.
- Preheat oven to 375 F.
- Slice Hawaiian rolls in half with a bread knife to separate the tops and bottoms.
- Place bottom layer of rolls into a 13×9 baking dish, they should just fit.
- Layer cheese slices over the bottom layer of rolls.
- Pile pot roast on top of the cheese layer.
- Sprinkle pepper slices over the beef.
- Place top layer of rolls on top.
- Melt butter and mix in the garlic salt. Use a pastry brush to coat the tops of the rolls with the garlic salt butter. You may not use all of the butter.
- Cover pan with foil and bake 15 minutes in preheated oven. Remove foil and bake another 5 minutes.
- Use two large spatulas or fish turners to remove the rolls in two sections from the pan. Place on a cutting board and use a Chef’s knife to cut into individual sliders.
- Serve warm!
Frequently Asked Questions & Expert Tips
Yes, these sliders can be made ahead. Follow the steps all the way to adding the foil to the pan. Store in the refrigerator, tightly covered, for up to 3 days. Before baking, remove from fridge and allow to come to room temp, about 30-40 minutes.
Store leftover sliders in an air-tight container kept in the refrigerator for up to 4 days.
Serving Suggestions
Mississippi pot roast sliders are the perfect party food whether it be for football, potlucks, or just as dinner. These sliders do well all on their own, but if you’re serving them for dinner and would like a side they pair well with au gratin potatoes, mashed potatoes, or something lighter like roasted broccoli, carrots, or a dinner salad.
For potlucks or larger crowds try serving them with potato chips, pasta salad, potato salad, or a tray of veggies.
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Mississippi Pot Roast Sliders
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 recipe Mississippi pot roast
- 24 Hawaiian rolls
- 10 slices provolone cheese
- 6 oz pepperoncini peppers sliced, or banana peppers
- 4 Tbsp unsalted butter melted
- 1 Tbsp garlic salt
Things You’ll Need
Before You Begin
- This recipe will make 24 sliders from a full recipe of our Mississippi pot roast in either the instant pot or crockpot. 1 serving equals 3 sliders. Nutrition facts below do NOT include meat.
- If you prefer, you can reduce the number of rolls to 18 and separate each one before adding to the pan. This may reduce the amount of cheese you use and you’ll likely need to cut up the cheese to do so. Because the rolls won’t be as tightly packed, you will be able to easily remove individual sliders from the pan without having to cut them up after baking.
- These sliders can be made ahead. Follow steps all the way to adding foil to the pan. Store in the refrigerator up to 3 days. Before baking, remove from fridge and allow to come to room temp, about 30-40 minutes.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
- We used deli-sliced provolone but Swiss, muenster, Havarti, mozzarella, or pepper jack are all great options as well.
Instructions
- Cook Mississippi Pot Roast either in the Instant Pot or the crockpot. Drain and set aside to keep warm.
- Preheat oven to 375 F.
- Slice Hawaiian rolls in half with a bread knife to separate the tops and bottoms.
- Place bottom layer of rolls into a 13×9 baking dish, they should just fit.
- Layer cheese slices over the bottom layer of rolls.
- Pile pot roast on top of the cheese layer.
- Sprinkle pepper slices over the beef.
- Place top layer of rolls on top.
- Melt butter and mix in the garlic salt. Use a pastry brush to coat the tops of the rolls with the garlic salt butter. You may not use all of the butter.
- Cover pan with foil and bake 15 minutes in preheated oven. Remove foil and bake another 5 minutes.
- Use two large spatulas or fish turners to remove the rolls in two sections from the pan. Place on a cutting board and use a Chef's knife to cut into individual sliders.
- Serve warm!
Nutrition
Chef Antoine Davis
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Kris says
First of all, your Mississippi pot roast is one of my favorite recipes. I have made it multiple times for dinner and because there are only two of us I decided to use the leftovers the following day to make these sliders. Now I can’t decide which I like more!! These were SO good and such a good use of the leftover roast. I am definitely making these again, probably going to use the whole roast next time. Thank you!!
Diana Fillmore says
Hi, I was wondering if you make these ahead of time would the juices from the meat make the bottom of the bun soggy? This looks like a delicious recipe and I would like to make it for a group of 70 people.
Thank you in advance for your answer and for the recipe!
Amanda Formaro says
Yes the buns will meat soggy. You can cook the meat ahead of time and get everything ready and assemble them right before. That’s your best bet!