Slow-Cooker Beef Sliders with Pickled Peppers

Southern Living
Slow-Cooker Beef Sliders with Pickled Peppers Recipe
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Rev up your slow cooker the night before, and on game day, tote it to the game, plug it in, and let your crowd build their own sandwiches.
Makes 16 servings


+ Add To Shopping List
1 (3 1/4- to 3 3/4-lb.) boneless chuck roast, trimmed
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon vegetable oil
1 medium-size sweet onion, coarsely chopped
2 carrots, coarsely chopped
4 celery ribs, coarsely chopped
2 garlic cloves
2 cups beef broth
1/2 cup dry red wine
4 fresh thyme sprigs
2 tablespoons prepared horseradish
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
1/4 cup chopped fresh chives
16 hearty dinner rolls, split


Hands-on: 30 Minutes
Total: 7 Hours

1. Rub roast with salt and pepper. Cook in hot oil in a Dutch oven or large cast-iron skillet over medium-high heat 2 to 3 minutes on all sides until browned. Place roast, onion, and next 6 ingredients in a 6-qt. slow cooker.

2. Cover and cook on HIGH 6 to 8 hours or until meat is tender. Remove roast and vegetables; discard vegetables. Shred meat. Pour liquid from slow cooker through a fine wire-mesh strainer into a 4-cup measuring cup, and let stand about 15 minutes. Remove fat from cooking liquid, and discard.

3. Stir together shredded meat, horseradish, next 2 ingredients, and 1 cup reserved cooking liquid; discard remaining liquid. Add salt and pepper to taste. Serve on rolls with Pickled Peppers.

Note: Keep beef mixture warm in slow cooker on WARM up to 2 hours. We tested with Pepperidge Farm Stone Baked French Artisan Rolls.

Created date

August 2013