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Slow-Cooked Pot Roast Sliders

This recipe reminds me of my mom’s famous pot roast. Best of all, these sandwiches are simple to make, with only five ingredients. I love that I can enjoy the flavors of Mom’s roast with the delicious portability of a slider. —Lauren Drafke, Cape Coral, Florida
  • Total Time
    Prep: 20 min. Cook: 5 hours
  • Makes
    2 dozen


  • 1 boneless beef chuck roast (3 pounds)
  • 1-1/2 cups water
  • 1 envelope (1 ounce) onion soup mix
  • 1 envelope (1 ounce) au jus gravy mix
  • 2 packages (12 ounces each ) Hawaiian sweet rolls, halved
  • 12 slices Swiss cheese (3/4 ounce each), cut in half
  • Sliced tomato, baby arugula and horseradish sauce, optional


  • Place roast in a 4-qt. slow cooker. In a small bowl, whisk together water, and the soup and gravy mixes. Pour seasoning mixture over roast. Cook, covered, on low until tender, 5-6 hours. Remove from cooker. Cool slightly; shred meat with 2 forks.
  • Preheat broiler. Place halved rolls on a baking sheet. On each bottom half, place cheese piece. Broil buns 4-6 inches from heat until cheese is melted and rolls start to brown, 1-2 minutes. Remove from broiler. Using tongs, place meat mixture on roll bottoms. If desired, layer with tomato, baby arugula and horseradish sauce. Replace roll tops.

Test Kitchen tip
  • Try the sandwiches with a more flavorful cheese such as aged Swiss or white cheddar.
  • Nutrition Facts
    2 sliders: 487 calories, 22g fat (11g saturated fat), 124mg cholesterol, 721mg sodium, 36g carbohydrate (12g sugars, 2g fiber), 36g protein.
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