Wednesday, March 30, 2016

Tangy slow cooker pot roast sliders

Update your Sunday pot roast with this tangy riff, made in the slow cooker and turned into sliders for an easy weeknight meal with leftovers.

Tangy slow cooker pot roast sliders

Pulled pork is one of my all-time favorite things to make in the slow cooker. And I think you're well aware of my penchant for transforming chicken into all sorts of awesome dishes in my crockpot. I don't know why I never really thought to do any kind of beef cut in the slow cooker. So when I saw this article in the New York Times about a slow cooker beef roast with some interesting spicy flavors, I knew I had to give it a shot.

Apparently, there's a version of this beef that went viral via Pinterest (called "Mississippi Roast", for some reason) -- but it calls for packaged dressing AND gravy mix. Ugh. No way -- you know that's not how The Ninj rolls. Especially when it's just as easy and no less time-consuming to use real ingredients.

Which is what's happened here.

Tangy slow cooker pot roast sliders

And since I'm not all about a sit-down Sunday dinner over a big roast, I turned this into fun little sliders, perfect for an easy weeknight dinner.

Plus, this recipe yields a TON of meat, so you can freeze a big container of it for another easy weeknight meal later in the month. Win win!

Generally we just eat these pot roast sliders unadorned, but you can top yours with some cabbage leaves and mustard, a drizzle of homemade ranch dressing or some additional chopped pepperoncini for even more of that tangy kick.

Have you cooked a roast in your slow cooker? What's your favorite way to season it? Leave a comment: The Ninj wants to know.

Tangy slow cooker pot roast sliders

Tangy Slow Cooker Pot Roast Sliders

(adapted from Sam Sifton / The New York Times)

3-4 pound boneless top or bottom round roast (or chuck roast)
2 teaspoons kosher salt
1 teaspoon ground black pepper
4 tablespoons unsalted butter
2 tablespoons olive oil
12 pepperoncini, halved
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
3/4 teaspoon dried dill
1/4 teaspoon paprika
2 teaspoon skim milk
3 tablespoons flour

Rub the roast all over with salt and pepper and place in the crock of a large slow cooker coated with cooking spray. Add the butter, olive oil and pepperoncini to the crock, surrounding the meat. In a small bowl, whisk together the remaining ingredients (mayonnaise through flour) and add to the crock, pouring a little on top of the roast and the rest into the crock. Cover and cook on LOW for about 6-8 hours (if you're around, about halfway through the cooking time, use tongs or two fork to carefully flip the meat over and baste it with the cooking liquid). Using two forks, shred the meat into the liquid. Serve on slider buns.
-- print recipe --

1 comment:

  1. It looks delicious! I have been to Vermont many times and just love it there. Warm greetings from Montreal, Canada. :)