Imagine a pot of succulent, slow-simmering, intoxicatingly fragrant roast beef. Now imagine tender chunks of said savory roast beef, sandwiched between two halves of a Dijon-slathered Hawaiin roll. Welcome to Roast Beef Sliders. You’re going to like it here.

Roast Beef Sliders are one of my favorite things to make for a large crowd. The meat simmers for hours on the stove (making the entire house smell amazing), I set the ingredients out on a large board for people to help themselves, and the leftovers can be used for quesadillas, salads, or hello, more sliders.

Hosting a large group in your home? Give these a try. You’ll quickly become the hostess with the mostest.

(Looking for the side dish in the background of these shots? Check out Sweet Corn Pudding!)

Ingredients

3 pounds chuck roast
1 head of garlic, sliced in half horizontally, unpeeled
4 cubes beef bouillon
1 tablespoon Kosher salt
2 teaspoons ground black pepper
2 teaspoons dried oregano
1 teaspoon dried thyme

Instructions

Place all the ingredients into a large heavy pot. Add enough water to cover the meat by about an inch. Bring the mixture to a boil. Reduce the heat low enough to maintain a simmer, and cook the meat uncovered for 6-8 hours. If needed, add a little more water to ensure that the meat stays covered in liquid.
Once the meat is tender and cooked, remove it from the pot and shred. You can douse it with a bit of the broth from the pot to keep it moist while you shred it. I like the meat to be dripping in juice when I serve it.Serve with Hawaiian slider rolls and Dijon mustard.

Notes

In my opinion, the magic of this dish is found in the flavor combination of the salty cooked beef, the spicy Dijon mustard, and the sweet Hawaiian slider buns. Feel free to disagree, but I think you would be remiss not to try it my way first.

You can scale this recipe as needed to feed a huge crowd.

Roast Beef Sliders