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Slow-Cooked Pot Roast Sliders
This recipe reminds me of my mother’s famous pot roast. Best of all, these are so simple to make. I love that I can enjoy the flavors of Mom’s roast with the delicious portability of a slider. —Lauren Drafke, Cape Coral, Florida
Ingredients
- 1 boneless beef chuck roast (3 pounds)
- 1-1/2 cups water
- 1 envelope (1 ounce) onion soup mix
- 1 envelope (1 ounce) au jus gravy mix
- 2 packages (12 ounces each) Hawaiian sweet rolls, halved
- 12 slices Swiss cheese (3/4 ounce each), cut in half
- Optional: Horseradish sauce, sliced tomato and baby arugula
Directions
- 1. Place roast in a 4-qt. slow cooker. In a small bowl, whisk together water and the soup and gravy mixes. Pour mixture over roast. Cook, covered, on low until tender, 5-6 hours. Remove from cooker. Cool slightly; shred meat with 2 forks.
- 2. Preheat broiler. Place halved rolls on a baking sheet. On each bottom half, place a cheese piece. Broil buns 4-6 inches from heat until cheese is melted and rolls start to brown, 1-2 minutes. Remove from broiler. Using tongs, place meat mixture on roll bottoms. If desired, layer with horseradish sauce, tomato and baby arugula. Replace roll tops.
Nutrition Facts
2 sliders: 487 calories, 22g fat (11g saturated fat), 124mg cholesterol, 721mg sodium, 36g carbohydrate (12g sugars, 2g fiber), 36g protein.
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