I’m not sure I’ve been this happy for a Saturday in awhile. I mean, I’m always happy for Saturday, it’s my favorite day of the week, but this week was unusually hectic. And today…well, today I get to just sit back and relax. And what better way to relax than with some yummy food and good TV?
I rarely make pot roast. Not because I don’t like it, but it’s just not something that I think about when meal planning. But when I saw this recipe, I knew that it was time to revisit my old friend, the pot roast. What is better than waking up on a Saturday morning, throwing a pot roast and some tasty seasonings into the crockpot, then getting your household chores (or couch-sitting and tv watching) done while it cooks? By the time you’re hungry for lunch, the meat is ready to go.
Toasting the rolls gives the sliders a little bit of crunch, filled with tender pot roast, and topped with a creamy sriracha-horseradish sauce. Each bite is the perfect balance of flavor and texture, and I was really sad when it was all gone. These sliders reminded me how good pot roast is, and it will definitely be making more frequent appearances in my kitchen.
http://www.boligsalg-spanien.dk/?nlnl=binaire-opties-belgie&cff=7d Slow Cooker Pot Roast Sliders
Adapted from Six Sisters Stuff
1 3 lb beef roast
- 1 cup water
- 1 cup salsa verde
- 2 envelopes beef and onion soup mix
- 1 envelope Italian dressing mix
- 1 package Hawaiian Rolls (or your roll of choice)
- Sliced Swiss cheese (1 slice per slider)
- Sriracha Horseradish Sauce (recipe below)
dating made easy For the Sriracha Horseradish Sauce
- 1/4 cup plain, fat free greek yogurt
- 2 Tbsp Sriracha sauce
- 2 tsp prepared horseradish sauce
- To make the pot roast, mix the water, salsa verde and seasoning packets together in a bowl. Put the pot roast in the crock pot and pour the mixture over the top. Cook on low for 8-10 hours, or high for 4-5 hours. Once done, shred the beef with two forks, or in a stand mixer with the paddle attachment.
- To make the sriracha horseradish sauce, mix the ingredients together in a small bowl, until well combined. Refrigerate until ready to use.
- Preheat your oven’s broiler. Cut each of the rolls in half and place on a foil-lined baking sheet. Cut swiss slices into squares that will fit on the rolls, and place a square onto the bottom half of each roll. Place baking sheet in oven with broiler on low for 1-2 minutes, just until the cheese had melted and the edges of the rolls are beginning to brown.
- Top each of the bottom rolls with the shredded pot roast, then a spoonful of the sriracha-horseradish sauce, and finally the top of the roll.