Drizzle beer over the beef roast & get pure delicious party food in no time

Slow-Cooked Beef Sliders are a culinary delight that combines the convenience of slow cooking with the irresistible flavors of tender beef, savory spices, and gooey cheese. Whether you’re hosting a party or craving a hearty meal, these sliders are sure to satisfy your taste buds and leave you wanting more.

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Ingredients:

Ingredients Quantity
Beef chuck roast 3-pound
Salt ½ teaspoon
Black pepper ¼ teaspoon
Smoked paprika 1 teaspoon (optional)
Garlic cloves 4 whole
Red onion 1, sliced
Italian dressing 1 cup
Beer 1 cup (your choice)
Bay leaves 2
Hawaiian slider buns As needed
Colby jack cheese Slices as needed

Instructions:

Preparing the Beef

  1. Seasoning the Roast: Begin by placing the beef chuck roast into a 6-quart or larger slow cooker. Season it with salt, pepper, and smoked paprika for an extra burst of flavor.
  2. Adding Aromatic Elements: Place whole garlic cloves on top of the roast and add sliced red onion for aromatic depth.
  3. Infusing Flavor: Pour Italian dressing and beer over the roast, then add bay leaves to enhance the flavor profile.

Slow Cooking Magic

  1. Setting the Cooker: Cover the slow cooker and set it to cook on high for 6 hours or on low for 8 to 10 hours. Resist the temptation to open the lid during the cooking process to preserve moisture and flavor.
  2. Final Touches: After cooking, remove and discard the bay leaves. Shred the meat using forks, incorporating the smashed garlic for added flavor. Drain off any excess grease.

Assembly and Serving

  1. Building the Sliders: Lay out the bottoms of Hawaiian slider buns on a tray. Top with the shredded beef and a slice of Colby jack cheese on each.
  2. Melting the Cheese: Place the assembled sliders under the broiler in the oven just until the cheese is melted and bubbly.
  3. Final Presentation: Cover the sliders with the remaining tops of the Hawaiian buns. Serve hot and savor the delectable combination of tender beef, melted cheese, and soft, sweet buns.

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