Sunday, October 13, 2013

Beef Sliders with Pickled Peppers

I saw a recipe in Southern Living for Slow Cooker Beef Sliders with Pickled Peppers that looked wonderful so I decided to give it a shot.  I made a few changes to the recipe and we had this for dinner on Friday.  Eric had it again on Saturday for lunch too.

1 chuck roast (mine was 2.70 lbs but you could go up to 4 lbs)
2 C beef broth
1/2 C red wine (I used a Cabernet)
2 small onions, chopped
4 pieces of celery, chopped
3 carrots, chopped
4 cloves garlic
5 sprigs fresh thyme
2 T horseradish
1/4 C parsley, chopped
1/4 C chives, chopped
3 T olive oil
First in large dutch oven or cast iron skillet, heat oil.
Salt & pepper roast & then cook on each side until lightly browned.  This doesn't take long, a few minutes on each side.
Place roast in crock pot.  Top with onions, celery, carrots, garlic, & thyme.
Add in beef broth and red wine.
Cook for 6-8 hours in slow cooker until fork tender.  Mine needed about 7 hours.
Remove meat and shred.  
Discard vegetables & reserve 1 C of cooking liquid.  Strain fat off the top of the liquid.
Return shredded meat to crockpot, along with the 1 C reserved cooking liquid.
.  Add horseradish, chives & parsley and mix well together.
Now the meat is finished but to assemble the sandwich...
Use some type of small buns, slice in half.  Fill with beef.  Top with pickled peppers.  We used banana peppers, candied jalapenos, and some sweet/hot pickles that Eric made recently.  Then we topped it with a slice of pepperjack cheese & placed it under the broiler for a few minutes to melt the cheese & crisp up the bread.
 photo dinner-signature_zpsccb424d2.jpg
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