Mississippi Pot Roast Sliders




Mississippi Pot Roast Sliders are a delicious twist on the classic grilled cheese sandwich, combining the rich, flavorful goodness of Mississippi Pot Roast with the comforting simplicity of a grilled cheese.
Here’s what you’d typically find in this indulgent dish:
- Mississippi Pot Roast: The star of the show is the pot roast, slow-cooked until tender and juicy. It’s usually made with a chuck roast and seasoned with ranch dressing mix, au jus gravy mix, and butter, then slow-cooked until it falls apart. Some recipes include pepperoncini peppers for added tang and spice.
- Bread: Soft, buttery slider buns are often used, offering a perfect balance between crispiness and softness when grilled.
- Cheese: Melty muenster cheese is melted into the sandwich to add that gooey, comforting factor that pairs perfectly with the savory pot roast.
- Grilling: The sliders are then grilled on a skillet or in a pan, where the buns are toasted to a golden, crispy texture and the cheese melts, creating a deliciously warm, gooey inside with a crunchy exterior.
It’s a hearty and flavorful sandwich with the savory, tangy, and creamy elements from the Mississippi pot roast combined with the cheesy, toasty goodness of a grilled cheese—perfect for a satisfying meal or appetizer. Don’t forget game day is coming up so put this on your list to serve your guests. If you like this recipe, try my Chopped Cheese Wontons
Mississippi Pot Roast Slider
Equipment
- Pressure Cooker
Ingredients
- 2 lb chuck roast
- 1 yellow onion thinly sliced
- 6 pepperoncini peppers
- 2 tbsp juice from jar
- 1 packet ranch seasoning
- 1 beef bouillon cube
- 1½ tbsp salt
- 1 tbsp pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 cups water
- 2 tbsp browning
- 2 tbsp unsalted butter
- 2 tbsp all purpose flour
Assembly
- 1 pack Hawaiian Rolls
- Muenster cheese
- 1 tbsp unsalted butter
- 2 tbsp oil
Instructions
- Season the chuck roast with salt, pepper, smoked paprika, and garlic powder.
- To a skillet on medium high heat, sear the chuck roast on all sides. This should take about 15 minutes.
- Remove the chuck roast and add to pressure cooker. In the same skillet, add in onions and 2 tbsp of butter. Once butter is melted follow with flour and beef bouillon and stir for 1 minute.
- Add in water and stir. Allow to thicken for 2 minutes. Add ranch seasoning and browning and stir to combine. Remove from heat.
- Transfer gravy into pressure cooker and add pepperoncini peppers and the juice from the jar.
- Pressure cook for 1.5 hours with the vent closed.
- Release pressure and shred meat.
Assembly
- Assemble sliders with Hawaiian Rolls, pot roast meat, and muenster cheese.
- To a skillet on medium heat, melt unsalted butter.
- Grill sliders on each side and serve with au jus.