Amanda Formaro's video: Mississippi Pot Roast Sliders

Robust pot roast meets tangy pepperoncini and provolone cheese in these mouth-watering sliders. Perfect for a crowd, football games, or as dinner. RECIPE AND INSTRUCTIONS HERE! - https://amandascookin.com/mississippi-pot-roast-sliders/ Ingredients 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 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 13x9 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! Notes 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.