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Slow-Cooker Beef Sliders with Pickled Peppers

  • 16servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (3 1/4- to 3 3/4-lb.) boneless chuck roast, trimmed

  2. 2 teaspoons kosher salt

  3. 1 1/2 teaspoons freshly ground black pepper

  4. 1 tablespoon vegetable oil

  5. 1 medium-size sweet onion, coarsely chopped

  6. 2 carrots, coarsely chopped

  7. 4 celery ribs, coarsely chopped

  8. 2 garlic cloves

  9. 2 cups beef broth

  10. 1/2 cup dry red wine

  11. 4 fresh thyme sprigs

  12. 2 tablespoons prepared horseradish

  13. 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped

  14. 1/4 cup chopped fresh chives

  15. 16 hearty dinner rolls, split

  16. Pickled Peppers

Instructions Jump to Ingredients ↑

  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.

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