ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Slow-Cooker Beef Sliders with Pickled Peppers

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on time 30 mins
Total time 7 hrs
Yield Makes 16 servings
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.

Ingredients

  • 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
  • Pickled Peppers

How to Make It

  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.

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