Slow-Cooker Beef Sliders With Pickled Peppers

Name: Slow-Cooker Beef Sliders With Pickled Peppers
Ingredients: 1 (3 1/4- to 3 3/4-lb.) boneless chuck roast, trimmed; 2 teaspoons kosher salt; 1 1/2 teaspoons freshly ground black pepper; 1 tablespoon vegetable oil; 1 medium-size sweet onion, coarsely chopped; 2 carrots, coarsely chopped; 4 celery ribs, coarsely chopped; 2 garlic cloves; 2 cups beef broth; 1/2 cup dry red wine; 4 fresh thyme sprigs; 2 tablespoons prepared horseradish; 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped; 1/4 cup chopped fresh chives; 16 hearty dinner rolls, split

15 ingredients

4 steps

Ingredients

1 (3 1/4- to 3 3/4-lb.) boneless chuck roast, trimmed
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon vegetable oil
1 medium-size sweet onion, coarsely chopped
2 carrots, coarsely chopped
4 celery ribs, coarsely chopped
2 garlic cloves
2 cups beef broth
1/2 cup dry red wine
4 fresh thyme sprigs
2 tablespoons prepared horseradish
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
1/4 cup chopped fresh chives
16 hearty dinner rolls, split

Directions

1

Rub roast with salt and pepper. Cook in hot oil in a Dutch oven or large cast-iron skillet over medium-high heat 2 to 3 minutes on all sides until browned. Place roast, onion, and next 6 ingredients in a 6-qt. slow cooker.
2

Cover and cook on HIGH 6 to 8 hours or until meat is tender. Remove roast and vegetables; discard vegetables. Shred meat. Pour liquid from slow cooker through a fine wire-mesh strainer into a 4-cup measuring cup, and let stand about 15 minutes. Remove fat from cooking liquid, and discard.
3

Stir together shredded meat, horseradish, next 2 ingredients, and 1 cup reserved cooking liquid; discard remaining liquid. Add salt and pepper to taste. Serve on rolls with Pickled Peppers.
4

Note: Keep beef mixture warm in slow cooker on WARM up to 2 hours. We tested with Pepperidge Farm Stone Baked French Artisan Rolls.