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!)
Roast Beef Sliders
- 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
- 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.
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