Wednesday, September 23, 2015

Beef and Blue Sliders

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Football season is here and I love doing easy dishes that you can make ahead of time and have less fuss while you are trying to entertain. Honestly these where good, but the meat was so good we ended up using the rest as tacos and hubby loved it that way better than the sliders. I think I added too much cheese so the blue cheese overpowered the flavor of the sandwich some.

Beef and Blue Sliders

(Adapted from Heather Likes Food)


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For the Meat

1 2lb beef chuck roast, trimmed of excess fat

1 tbsp brown sugar

¼ tsp dried thyme

¼ tsp celery seed

1 tsp granulated garlic

1 bay leaf

¼ C soy sauce


Combine thyme, sugar, celery seed, garlic, and bay leaf and sprinkle over roast in slow-cooker.


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Pour soy sauce over roast.


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Cook for 4-5 hours on high, or 7-8 hours on low setting. Meat is done when tender and shreds easily.


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Remove meat from slow-cooker and shred.


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For the Sliders

12 white dinner rolls

1 C mozzarella cheese, shredded

3-5 oz blue cheese crumbles

¼ C mayonnaise

2 tsp prepared horseradish

⅛ tsp ground black pepper

½ C butter

2 tsp Worcestershire sauce

1 tsp poppy seeds

2 tsp dehydrated onion

1 tsp sugar


Cut dinner rolls in half and lay bottom half of each one on a baking sheet close together. You want the sides of each roll to be touching.


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Place a portion of shredded beef on top of each roll followed by the mozzarella and blue cheeses.


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Combine the mayonnaise with horseradish and pepper, stir to combine and then spread on the bottom side of the top half of each roll. (I read it wrong and spread it on before adding the meat.)


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Place the roll tops on the cheese and beef to create a sandwich.


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Melt the butter and combine Worcestershire sauce, poppy seeds, onion, and sugar. Pour butter mixture evenly over the rolls.


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Cover baking sheet with foil and bake in a preheated oven at 375 for 10 minutes.

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Uncover and continue to cook for an additional 5-10 minutes or until the cheese is melted and tops are browned.

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