Pot Roast Sliders and Mashed Potato Cakes

A white plate filled with a pot roast slider topped with caramelized onions sitting next to two potato cakes, with a small bowl of gravy next to it, as well.

Pot Roast Sliders and Mashed Potato Cakes

Course: Appetizer or Entree

Cuisine: American

Keyword: best beef sliders, leftover pot roast recipe

Prep Time: 10

Cook Time: 5

Making the caramelized onions: 1

Total Time: 1 15

Servings:

Calories: 403kcal

Author: Kris Longwell

Pot Roast Sliders and Mashed Potato Cakes 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! NOTE: Recipe for Potato Cakes is in the NOTES section.

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Ingredients

FOR THE CARAMELIZED ONIONS

3 large onions peeled and sliced
2 tbsp olive oil
1 tbsp Worcestershire sauce
¼ cup Sherry optional
Salt and pepper a pinch each

FOR THE SLIDERS

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

Instructions

Make the Caramelized Onions

Heat the oil over medium heat in a large saucepan/skillet. Add the onions and stir occasionally until beginning to soften, about 20 minutes.
Add the Worcestershire sauce, Sherry, salt, and pepper, and continue to simmer, stirring often, until the onions are very soft, have reduced to about 2 cups, and are brown. Set aside.

Prepare the Sliders

Preheat oven to 400 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.
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.
Remove the roast from the oven and cut into 1 to 2-inch pieces. Place each chunk of meat on a baking sheet and cover with a slice of cheese. Place back into the oven until cheese melts, about 2 to 5 minutes.
Remove from the oven and use a spatula to place the meat onto the bottom of a toasted roll/bun. Top with about 2 tbsp of onions and top with the remaining buns. Serve at once with warmed gravy on the side for dipping.

Video

Notes

The caramelized onions can be made up to 2 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 tbsp of oil (or butter or bacon grease) in medium-sized saucepan/skillet. Once melted, add 2 heaping tbsp 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.

POTATO CAKES recipe:

Ingredients:

2 cups mashed potatoes
1/4 cup Parmesan cheese
1/4 cup all-purpose flour (plus more for dredging)
1/4 chopped chives, plus more for garnish
1 egg
2 tbsp bacon grease or butter
Sour cream, optional, for garnish

Instructions:

Place the potatoes in a large bowl and mix in the cheese, flour (1/4 cup), chives, and egg until fully mixed.
Add about 1 cup of flour in another shallow bowl.
With clean hands, flour your fingers and then grab about a golf-ball-size ball of the potato mixture. Add a healthy pinch of flour on top of the ball and gently press into a small disk, about 2-inch wide. Make sure the patty is well coated with flour. Place on a plate and continue with remaining potatoes.
Heat a non-stick skillet over medium heat and add the grease or butter.
One by one, and working in batches, carefully transfer the potato cakes to the hot oil. Cook until browned on the bottom, about 2 to 3 minutes (don't flip too soon!).
Using 1 or 2 spatulas, carefully, but swiftly, flip the cakes over and cook for another couple of minutes. Transfer to a plate lined with paper towels and continue with the remaining cakes.
Serve at once, with a dollop of sour cream (if desired), or cover in foil to keep warm. The cakes can be kept warm in the foil in a low-temp oven until ready to eat, or they can be microwaved on LOW in 10-second increments until warm.

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