COOKED LOW AND SLOW, THESE POT ROAST SLIDERS INSPIRED BY A FRENCH DIP WILL HAVE EVERYONE CROWDING AROUND YOUR GAMEDAY TABLE.
INGREDIENTS
Pot Roast
1 tbsp (15 mL) oil
1 beef chuck roast (about 3 lbs./1.4 kg)
2 tbsp (15mL) French Onion Dip Mix or 1 oz. (30 g) Onion Dip & Soup Mix
1 large onion, sliced
1 cup (250 mL) beef broth
2 tbsp (30 mL) Worcestershire sauce
Horseradish Sauce
½ cup (125 mL) sour cream
3 tbsp (45 mL) prepared horseradish
2 tbsp (30 mL) mayonnaise
2 tbsp (30 mL) white wine vinegar
2 tsp (10 mL) sugar
½ tsp (2 mL) salt
Sliders
12 prezel slider rolls or mini French rolls
6 slices Havarti or Swiss cheese, cut into quarters
DIRECTIONS
Heat the oil in the Rockcrok® Dutch Oven over medium-high heat for 3–4 minutes.
Coat the roast with the dip mix on all sides. Sear the roast until well browned on all sides, about 8 minutes.
Add the onion, Worcestershire sauce, and broth. Cover and transfer to the Rockcrok® Digital Slow Cooker Stand and set to LOW for 8 hours. Cook until the beef is fork-tender and shreds easily.
Meanwhile, whisk the sauce ingredients together in a small bowl. Cover and refrigerate until ready to serve.
When the timer is up, shred the beef in the pot.
To serve, place 2 squares of cheese on each of the bottom buns. Top with pot roast, onions, and a drizzle of the sauce. Serve with a side of the juice for dipping, if you’d like.