Pot Roast Sliders

A pot roast slider topped with melty Swiss cheese, caramelized onions, and a toasted slider bun resting on the side of the pot roast.

Course: Appetizer or Entree

Cuisine: American

Prep Time: 10

Cook Time: 15

Making the caramelized onions: 40

Total Time: 1 5

Servings:

Calories: 403kcal

Author: Kris Longwell

Pot Roast Sliders take yummy leftovers and elevate them to astronomical culinary heights! The caramelized onions can be made a couple of days in advance, and everything else comes together in a snap!

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Ingredients

For the Caramelized Onions

2 tablespoon butter or vegetable oil
2 large onions peeled and sliced

For the Sliders

1 lb pot roast leftovers
Gravy leftover, heated, for dipping
8 buns dinner rolls, or slider buns
2 tablespoon unsalted butter softened
8 slices Swiss cheese

Instructions

Make the Caramelized Onions

Heat the oil over medium heat in a large saucepan/skillet. Add the onions and sauté until dark brown, stirring often. These can be made hours in advance.
2 tablespoon butter, 2 large onions

Prepare the Sliders

Preheat oven to 350°F.
Place the roast in a baking dish and cover with foil. Place in the oven until heated through, about 15 to 20 minutes. Meanwhile, place the gravy in a small saucepan and heat over low-medium heat.
1 lb pot roast, Gravy
If the onions were made in advance, transfer them to a small saucepan and heat them over low-medium heat.
Meanwhile, butter the cut side of the rolls/buns. Toast them by heating a skillet (cast-iron is great) over medium-high heat. Working in batches, place the rolls, butter-side down, in the hot skillet. Cook until toasted and nicely browned. Set aside.
8 buns, 2 tablespoon unsalted butter
Remove the roast from the oven and cut into 1 to 2-inch pieces. Place the bottom buns on a baking sheet. Top each with warm roast pieces and then top with slices of cheese (you may need to cut the cheese in half and then crisscross them over the meat). Place back into the oven until cheese melts, about 2 to 5 minutes.
8 slices Swiss cheese
Remove from the oven. Top with about 2 tablespoon of onions, and top with the remaining buns. Serve at once with warmed gravy on the side for dipping.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

The caramelized onions can be made up to 2 to 3 days in advance. Just keep in an air-tight container in the fridge until ready to use. Reheat in a saucepan over medium heat.

If you don't have any leftover gravy on hand, you can make a new batch by heating 2 tablespoon of oil (or butter or bacon grease) in a medium-sized saucepan/skillet. Once melted, add 2 heaping tablespoons of flour and stir until combined. It should resemble wet sand. If too dry, add a little more oil/butter. If too wet, add a little more flour. Whisk in 2 cups of beef broth and stir continuously until thickened. Season with salt and pepper.

Nutrition