I’m always looking for a new way to serve up a roast. A couple weeks ago, I showed you how we make Salsa Roast to use for burritos. Today, I’ll be giving you my Roast Beef Sliders recipe.
This is another super simple crock pot recipe that takes little time to prep, but it’s big on flavor! Plus – if you don’t have exactly the ingredients I used, you can improvise with whatever you have in your kitchen and it’ll be just as delish!
Typically, the rolls you would use for a slider are the soft dinner rolls. But, since we’re in Germany, we used a traditional brotchen. It’s a roll that’s hard and crusty on the outside and soft on the inside. Perfect to hold up against and sauce you may want to dip your slider in. But, you can use any roll you’d like.
Let’s talk cheese. I don’t really enjoy cheese on sliders or sandwiches. And truth be told- I really only like cheddar cheese once in a while. So – I’m not having cheese on my slider. My husband though – he loves cheese and he put muenster on his slider. You could use any cheese you wanted… heck, my daughter put American on hers. (Gross, btw.)
I didn’t use any kind of sauce or dressing on the sliders either, but a horseradish spread would be tasty. It’s really up to you!
The next night, we sliced the roast beef and put it on toasted onion rolls. The beef & left over onions had been stored overnight in an airtight container covered in the pan juices so it had a super delicious coating of flavor on it. The sliders super yummy the first night… but cold, sliced roast beef sandwiches for night two were equally, if not even more delicious!
- 3-4lb chuck roast
- 1 medium sweet onion, thinly sliced
- 2 cans beef broth
- 1 packet of Onion Gravy Mix
- 1 packet of Au Jus Mix
- 2 medium onions, thinly sliced
- 2 Tbsp extra virgin olive oil
- salt & pepper
- Cheese – like swiss, muenster, provolone or whatever you like!
- Horseradish spread/sauce (optional)
- Brotchen – round dinner rolls – crunchy on the outside, soft on the inside
- In your crock pot, combine the beef broth and gravy, au jus packets. Whisk until all the clumps are gone.
- Season the roast generously with pepper. Rub the pepper into the roast.
- Place the roast in the crock pot, cover with sliced onions, attach lid and cook on low for 8-9 hours.
- Remove the roast to a cutting board. Cover with foil and allow to rest.
- While the roast is resting, prepare the onions. Place 2 Tbsp olive oil in a hot pan. Add the sliced onions and cook on medium-high until they are caramelized, using a wooden spoon to move the onions around. They will be a golden brown with some dark edges when they’re done. Salt/pepper to taste. Keep onions warm until ready to build sliders.
- Slice the rolls in half and toast both sides on a baking sheet in your oven using the broiler.
- Using a fork, pull apart the meat into small, stringy chunks. Put the meat chunks in a bowl and spoon the au jus from the crock pot over the meat to keep it moist.
- Open your toasted rolls and layer chunks of meat on the bottom piece. Drizzle a little extra au jus over the meat.
- Top with sauteed onions and a slice with cheese.
- Using the broiler in the oven, place the rolls on the top shelf for a few seconds to melt the cheese.
- Add and sauce you have to the top bun and place on top of the melted cheese.
- Serve with a small bowl of au jus for dipping.