No matter the season, Pot Roast is on constant rotation at my house. It’s easy, versatile and makes a large amount for my hungry crew.
These sliders are how I serve the meat on night two (or three, or four)!
My kids absolutely adore these but some of us are trying to watch the amount of calories and carbohydrate we are consuming. I am definitely in this camp so for myself, I served up the meat with a little of the mayo and cheese over some wilted spinach. All the yumminess and not as much of the gluten (or guilt). A satisfying meal for my kids that was easily adaptable for the adults to make it a touch healthier. Enjoy!
- Package of 12 small burger buns (such as Kings Hawaiian)
- Leftover beef pot roast, shredded, about 3 cups
- 6 thick cut slices provolone cheese (or about 2 cups shredded)
- Au Jus for dipping
- 1/3 cup mayonnaise
- 2 teaspoons lemon juice, fresh
- 1 teaspoon prepared Horseradish
- 1/8 teaspoon garlic powder
- 2 cups reserved liquid from pot roast
- salt to taste
Preheat oven broiler. Mix mayo, lemon juice, horseradish and garlic powder in a small bowl and set aside. For Au Jus, skim fat off the top of the reserved drippings (a good method for this is chilling it in a bowl and then removing the white, congealed fat off the top). Warm on the stove top or microwave, adding a little salt if needed. Set aside. Slice rolls in half (or separate) and place bottoms on a cooking sheet lined with foil. Assemble by adding meat, generous dollop of mayo and cheese on each bun. Place in the top part of the oven under the broiler for 2 minutes or until cheese is melted. Put the tops on each slider. Serve warm with a side of au jus for dipping.