Zingy Roast Beef Sliders

Ingredients

  • 3 lbs. Roast Beef cooked and shredded ~6 Cups (Chuck works best)(cooking instructions at end of post if needed)
  • 24 Slider Buns
  • 4 Large White Onions sliced
  • 4 Tsp Olive Oil
  • 1 Stick Butter
  • 1 1/2 Cloves Garlic minced
  • 1 Tbsp Parsley finely chopped
  • 1 Cup Mayo
  • 8 Tbsp Horseradish
  • 16 ounces Swiss Cheese sliced
  • Salt
  • Pepper

Instructions

  1. Preheat oven to 350F.
  2. In small bowl, mix butter, garlic, and parsley. Set aside.
  3. Squeeze excess moisture from horseradish using doubled paper towels or a fine-mesh sieve. In a medium bowl, mix mayo and a pinch of salt and pepper. Add 2-3 tbsp of horseradish and mix. Continue adding 1 tbsp at a time until it reaches the desired flavor. Set aside.
  4. Coat bottom of pan with oil. Cook on medium high heat until oil is shimmering. Add sliced onion, stiring to coat onions. Reduce heat to medium or medium low. Stirring occasionally. After 10 minutes sprinkle with a pinch of salt. Add a little water if necessary to keep onions from drying out.
  5. Continue cooking stirring occasionally until onion starts to stick. Allow it to sit for a moment (but not long enough to burn) before stirring. Repeat every few minutes. Allow onions to cook for 30 more minutes stirring every few minutes. Add a little more olive oil and turn the heat down a bit more if needed to prevent burning. Continue cooking until onions are a rich brown color. Remove from heat.
  6. Leaving the bun group intact, cut buns in half horizontally. spread horseradish mayo on bun bottoms and place buns mayo side up on large baking sheet. Spread beef evenly over buns. Add onions, cheese slices, and top buns.
  7. Melt garlic butter in microwave for 30-45 seconds. Brush over tops of buns.
  8. Cover with aluminum foil and bake for 15 minutes. Carefully remove foil and bake 5 minutes more or until cheese is melted.
  9. Cut apart and serve.

How to Cook Mouth-Watering Roast Beef

Ingredients

  • 3 lb. Chuck Roast
  • 1 Tbsp Olive Oil
  • Salt
  • Pepper
  • 5 Cloves Garlic minced
  • 14.5 oz. Can Beef Broth
  • 1 Tbsp Thyme
  • 1 Tbsp Rosemary

Optional

  • 1 medium Yellow Onion sliced
  • 5 medium Carrots peeled and sliced
  • 2 1/2 lbs small potatoes
  • 2 1/2 Tbsp Cornstarch
  • 3 Tbsp Beef Broth

Instructions

  1. Heat oil in pan over medium-high heat.
  2. Dab roast dry with paper towels, Generously sprinkle salt and pepper over entire roast.
  3. Sear roast in pan until brown, about 4-5 minutes per side.
  4. If serving with vegetables, saute onions for 2 minutes. Add garlic and cook 30 seconds more. Add to slow cooker. Add potatoes and carrots.
  5. Transfer to slow cooker. Pour in beef broth, Worcestershire, thyme, and rosemary. Season with salt and pepper.
  6. COver and cook on low heat until roast is tender, about 3 hours.
  7. Remove roast. Serve hot or continue to step 8.
  8. Use one fork to hold roast. Use second fork to scrape (shred). Remove fat. Continue with favorite recipe.
Sally McClureComment