If you’ve never made Mississippi Pot Roast, you’re in for a treat! This tender, flavorful Sunday pot roast is a dinner classic — and the best part? The leftover pot roast make amazing Mississippi Pot Roast Sliders, tacos, and more, perfect for keeping dinner exciting all week long.
Mississippi Pot Roast has become a beloved comfort food in many households — and for good reason! This slow-cooked beef roast is fall-apart tender, packed with rich, tangy flavor thanks to a combination of ranch seasoning, au jus gravy, and pepperoncini peppers. While its exact origins aren’t entirely clear, most credit a home cook in Mississippi for creating the simple, no-fuss recipe that has now become a staple in kitchens across the country.
I love making Mississippi Pot Roast for Sunday dinner, especially when it’s just the two of us. It’s perfect served over pasta, with a simple green salad, and maybe a warm dinner roll to soak up all those delicious juices.
But what I love even more about this pot roast is the leftovers! It’s one of those meals that keeps on giving — transforming into pot roast sliders, tacos, and other delicious dishes that taste like a whole new meal. These Mississippi Pot Roast Sliders, in particular, have become one of our favorite ways to enjoy the roast the next day.
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The Ingredients: Bread, Cheese, Meat — You Can’t Beat It!
When it comes to making incredible Mississippi Pot Roast Sliders, it’s all about showcasing that juicy, fork-tender meat. After all, the pot roast is the star of the show whether you're making sliders, tacos, or any other leftover pot roast creation. But if you really want your sliders to shine, you’ve got to give some love to the supporting cast — the bread, the cheese, and a few flavorful extras that take these two-bite wonders from good to unforgettable.
The goal here? Tender, beefy sandwiches tucked inside soft, steamy rolls with gooey, melted cheese in every bite. So, what do you need to make a great slider? Let’s break it down:
- Melted provolone or Monterey Jack cheese. The cheese plays a big role here — you want something that melts beautifully and complements the savory meat. Provolone is mild and creamy, while Monterey Jack offers a smooth, buttery flavor. Either is a win!Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Add a paragraph of content describing why these ingredients were chosen. Insert the ingredients into the list below, omitting quantities.
- A quality bread product. Soft dinner rolls, Hawaiian rolls, or slider buns work perfectly here. You want something that will steam up and turn pillowy soft when baked, creating the ultimate bite.
- A flavorful main component — Mississippi Pot Roast. This is where the magic happens. Leftover Mississippi Pot Roast is packed with rich, savory flavor and melt-in-your-mouth tenderness.
- A ranch sauce and au jus — plus pepperoncini peppers. These flavors are what make a traditional Mississippi Pot Roast so unique, and they continue to shine when transformed into sliders. The pepperoncini’s add a subtle tang and heat that balance the richness of the meat.
How to make Mississippi Pot Roast Sliders
Alright, let’s turn that leftover Mississippi Pot Roast into something incredible — sliders that are juicy, cheesy, and packed with flavor. Trust me, these little sandwiches are going to disappear fast, so let’s get started! Oh, and here’s an important tip: be sure to save some of that delicious au jus (the cooking liquid from your pot roast) because we’re going to mix it with melted butter to brush over the rolls for an ultra-flavorful topping. It’s a game-changer!
Step 1: Preheat and Prep Your Rolls
First things first, adjust your oven rack to the middle position and preheat your oven to 350°F. While that’s heating up, grab a pack of slider rolls — something soft like Hawaiian rolls or dinner rolls works perfectly. Slice them in half horizontally, keeping the tops and bottoms connected if you can. It makes assembly so much easier.
Now, here’s where we start layering on flavor. Take about 2 tablespoons of ranch dressing and spread it across the cut sides of both the roll tops and bottoms. Trust me, this little swipe of ranch is going to add a creamy, herby boost to every bite.
Place the bottoms of your rolls, cut side up, snugly side-by-side in an 8x8-inch baking dish. They’ll be nice and cozy in there, which is exactly what we want.
Step 2: Pile on the Pot Roast and Cheese
Time to bring on the star of the show — that juicy, leftover Mississippi Pot Roast. Take 2 to 3 tablespoons of pot roast and pile it onto each roll bottom. Don’t be shy here — you want each slider loaded with that tender, beefy goodness.
Now for the cheese! I like to use provolone or Monterey Jack because they melt like a dream, but honestly, any good melty cheese will do. Take each slice, fold it in thirds, and then fold it once more in half so it creates a thick little stack of cheese. Place one stack over each pile of pot roast. This little folding trick makes sure there’s a nice cheesy pull in every bite.
Next, add 2 to 3 pepperoncini slices from the pot roast cooking liquid on top of the cheese. If you love a little tangy heat, you could even add more from the jar — your call! Sprinkle on a little black pepper if you like, then cap each slider with the top halves of your rolls.
Step 3: Make That Buttery Sauce
Alright, here’s where things get really good. In a small microwave-safe bowl, melt 2 tablespoons of butter — about 30 seconds in the microwave should do the trick. Now whisk in 1 Tablespoon of reserved au jus from your pot roast and 1 Tablespoon of ranch dressing. This buttery mixture is pure gold — it’s going to soak into the buns and make them ridiculously flavorful.
Take a pastry brush (or even just a spoon) and generously brush all over the tops and edges of your sliders with that buttery sauce. Don’t skimp here! You want them glistening. If you’ve got any leftover solids in the butter mixture, just spoon those right on top of the rolls.
Step 4: Let Them Rest, Then Bake
Now, cover your baking dish tightly with aluminum foil and let the sliders sit for 10 minutes. This quick rest time allows the bread to soak up some of that delicious sauce — and trust me, it’s worth it.
Once they’ve rested, pop them into your preheated oven and bake for 20 minutes. After that, uncover them and keep baking for another 7 to 9 minutes, just until the cheese is beautifully melted and the tops feel slightly firm to the touch.
Step 5: Cool (Just a Little!) and Serve
Now, I know it’s going to be hard, but let the sliders cool for about 10 minutes before digging in. This helps the cheese set up a bit and keeps the sliders from falling apart when you pick them up. Once they’re cool enough to handle — game on! Serve them up warm and watch them disappear. I like to add a slice of lettuce and sometimes slather the bun with some mayo. Your slider -- your choice!
Bonus Tip: If you want to make these sliders ahead of time, you totally can! Just assemble them, brush them with the sauce, cover them tightly, and refrigerate them for up to 1 day in advance. When you’re ready to bake, bring them to room temperature for about 30 minutes, then pop them in the oven as directed.
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What to do with leftover Pot Roast
One of the best things about making a big Sunday Pot Roast is that the leftovers are absolute gold. Seriously — this pot roast keeps on giving, and it’s perfect for transforming into completely new meals throughout the week. Sure, you can enjoy it as-is with mashed potatoes and a salad, but why stop there? Let’s turn that tender, flavorful roast into something fresh and exciting.
Mississippi Pot Roast Tacos
If you love tacos (and honestly, who doesn’t?), then you’ve got to try turning your leftover Mississippi Pot Roast into tacos. Here’s how I do it:
- Shred the leftover pot roast. Grab a fork and pull apart that juicy, fork-tender meat until it’s nice and shredded. This is the perfect texture for tacos.
- Char your tortillas. I love using soft flour or corn tortillas, but the key is to quickly char them in a hot skillet. This adds a subtle smoky flavor and a little bit of crispiness — so good.
- Stuff the tortillas. Load up each tortilla with the shredded pot roast. Don’t be stingy — the meat is the star here!
- Spoon on the au jus. Remember that flavorful au jus (cooking liquid) from your roast? Yep, it’s taco magic. Drizzle a spoonful over the meat to keep it juicy and flavorful.
- Add your toppings. This is where you can get creative. I love adding a few pepperoncini slices (for that tangy bite), shredded sharp cheddar or crumbled Cotija cheese, and a drizzle of ranch dressing. Then I pile on my favorite taco toppings like avocado, fresh cilantro, and a squeeze of lime. Then for a finishing touch drizzle on some ranch dressing. Absolute perfection.
And if you really want to take it up a notch, serve these tacos with a side of warm chips and guacamole — or better yet, make it a burrito bowl!
Mississippi Pot Roast Burrito Bowls
Another easy way to repurpose your pot roast? Burrito bowls. Just grab a bowl, pile in some warm white rice (or cilantro lime rice if you’re feeling fancy), and then top it with shredded pot roast. Add some black beans, charred corn, shredded cheese, fresh salsa, homemade guacamole, and a drizzle of ranch dressing or even the leftover au jus from your roast. Serve it with tortilla chips for scooping, and you’ve got an easy and flavorful dinner in minutes.
Mississippi Pot Roast Shepard's Pie
If you have leftover mashed potatoes from your original roast dinner, you could even do a Mississippi Pot Roast Shepherd’s Pie — just layer the meat, leftover gravy, and mashed potatoes in a baking dish, heat it up, and dinner is done!
The beauty of making a big Sunday Mississippi Pot Roast is that you’re not just making one meal — you’re setting yourself up for effortless dinners all week long. Tacos, sliders, burrito bowls… honestly, the leftovers might just be better than the original meal!
Related
Looking for other sunday pot roast recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Mississippi Pot Roast Sliders or Tacos:
Mississippi Pot Roast Sliders Recipe
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Equipment
Ingredients
For Mississippi Pot Roast:
- 3 pounds boneless chuck roast or top or bottom round roast
- 2 teaspoons kosher salt plus more to taste
- 1½ teaspoons freshly ground black pepper plus more to taste
- ¼ cup all-purpose flour
- 3 tablespoons canola oil or any neutral oil
- 4 tablespoons unsalted butter
- 8 to 12 pepperoncini
Homemade Ranch Dressing:
- ¼ cup mayonnaise
- 2 Tablespoons apple cider vinegar
- 1 ½ teaspoon dried dill
- ¾ teaspoon sweet paprika
- ½ teaspoon fresh lemon juice
- 2 teaspoon milk
For the Sliders
- 6 rolls square soft white dinner
- 3 tablespoons ranch dressing
- ¾ cup left-over Mississippi Pot Roast shredded
- 4 ounces deli Provolone or Pepper Jack cheese 6 thin slices
- 4 to 6 pepperoncini chopped
- Pepper
- 2 tablespoons unsalted butter
- 1 tablespoons au jus gravy reserved pot roast cooking liquid
Instructions
Slow Cook the Mississippi Pot Roast:
- Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage it into the flesh. Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low for 6 to 8 hours.
Make Ranch Dressing
- As the roast heats, make a ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Whisk in lemon juice and milk. Place 3 Tablespoons of ranch dressing in a small bowl , cover and refrigerate until ready to make sliders. Remove the lid from the slow cooker and add the remaining dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. Mix the meat with the gravy surrounding it.
Assemble the Sliders:
- Adjust your oven rack to the middle position and preheat your oven to 350°F. Slice rolls in half horizontally, keeping the tops and bottoms connected if you can. Take about 2 tablespoons of reserved ranch dressing and spread it across the cut sides of both the roll tops and bottoms.
- Place the bottoms of your rolls, cut side up, in an 8x8-inch baking dish. Take 2 to 3 tablespoons of pot roast and pile it onto each roll bottom. Fold each cheese slice in thirds, and then fold it once more in half so it creates a thick little stack of cheese. Place one stack over each pile of pot roast.
- Next, add chopped pepperoncini and place on top of the cheese. If you love a little tangy heat, you could even do more — your call! Sprinkle on a little black pepper if you like, then cap each slider with the top halves of your rolls.
- In a small microwave-safe bowl, melt 2 tablespoons of butter, about 30 seconds in the microwave. Whisk in 1 tablespoon of reserved au jus from your pot roast and 1 tablespoon of ranch dressing. This buttery mixture is pure gold — it’s going to soak into the buns and make them ridiculously flavorful.
- Using a pastry brush (or even just a spoon) and generously brush all over the tops and edges of your sliders with that buttery sauce. Cover your baking dish tightly with aluminum foil and let the sliders sit for 10 minutes. Pop them into your preheated oven and bake for 20 minutes. Uncover them and keep baking for another 7 to 9 minutes, just until the cheese is beautifully melted and the tops feel slightly firm to the touch. Let the sliders cool for about 10 minutes before serving.
Notes
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Nutrition
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