French Onion Dip Sliders
Cooked low and slow, these pot roast sliders inspired by a French Dip will have everyone crowding around your gameday table.
- Pot Roast
- 1 tbsp (15 mL) oil
- 1 beef chuck roast (about 3 lbs./1.4 kg)
- 2 tbsp (15mL) French Onion Dip Mix or 1 oz. (30 g) Onion Dip & Soup Mix
- 1 large onion, sliced
- 1 cup (250 mL) beef broth
- 2 tbsp (30 mL) Worcestershire sauce
- Horseradish Sauce
- ½ cup (125 mL) sour cream
- 3 tbsp (45 mL) prepared horseradish
- 2 tbsp (30 mL) mayonnaise
- 2 tbsp (30 mL) white wine vinegar
- 2 tsp (10 mL) sugar
- ½ tsp (2 mL) salt
- 12 prezel slider rolls or mini French rolls
- 6 slices Havarti or Swiss cheese, cut into quarters
- Heat the oil in the Rockcrok® Dutch Oven over medium-high heat for 3–4 minutes.
- Coat the roast with the dip mix on all sides. Sear the roast until well browned on all sides, about 8 minutes.
- Add the onion, Worcestershire sauce, and broth. Cover and transfer to the Rockcrok® Digital Slow Cooker Stand and set to LOW for 8 hours. Cook until the beef is fork-tender and shreds easily.
- Meanwhile, whisk the sauce ingredients together in a small bowl. Cover and refrigerate until ready to serve.
- When the timer is up, shred the beef in the pot.
- To serve, place 2 squares of cheese on each of the bottom buns. Top with pot roast, onions, and a drizzle of the sauce. Serve with a side of the juice for dipping, if you’d like.
- 12 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 410, Total Fat 18 g, Saturated Fat 7 g, Cholesterol 110 mg, Sodium 810 mg, Carbohydrate 25 g, Fiber 1 g, Sugars 4 g (includes 2 g added sugar), Protein 37 g
This is great served over mashed potatoes, polenta, or egg noodles, too!
To make larger portions, use hamburger buns. Toast the inside of the buns, so they hold up to the juicy meat.
Depending on the thickness of your roast, your meat may be done sooner. To see if it’s ready, try shredding it with a fork. If it shreds easily, it’s done, and you can switch the stand to WARM until you're ready to serve. If the meat doesn't shred easily, it needs a little more time. Replace the lid and keep cooking.