Description
Simple slow cooker shredded beef sliders topped with butter and pickles, perfect for parties or game days.
Ingredients
Scale
- 3 pound beef chuck roast
- 1 (10.5 ounce) can cream of mushroom soup
- 1 (1 ounce) package dry ranch seasoning mix
- 1 (1 ounce) package dry au jus gravy mix
- 1 cup pepperoncini peppers, drained (reserve liquid)
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 package (12 count) Hawaiian sweet rolls
- 1 cup dill pickle chips
Instructions
- Place the beef roast in the slow cooker.
- In a bowl, mix the cream of mushroom soup, ranch mix, au jus mix, and reserved pepperoncini liquid. Pour this mixture over the roast.
- Place the pepperoncini peppers on top of the roast.
- Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is easily shredded.
- Remove the roast from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to coat with the juices.
- Preheat your oven to 350 degrees Fahrenheit.
- Slice the Hawaiian rolls in half horizontally, keeping the rolls connected. Place the bottom half of the rolls in a 9×13 inch baking dish.
- Layer the shredded beef evenly over the bottom rolls. Top the beef with the dill pickle chips. Place the top half of the rolls over the pickles.
- In a small bowl, whisk together the melted butter, Worcestershire sauce, garlic powder, and onion powder. Brush this mixture evenly over the top of the rolls.
- Bake for 15 to 20 minutes, or until the tops are golden brown and the filling is heated through.
- Slice the sliders apart and serve immediately.
Notes
- You can shred the beef a day ahead and store it in the refrigerator. Reheat gently in the slow cooker before assembling the sliders.
- If you prefer more heat, add a few extra pepperoncini peppers to the slow cooker.
- For easy cleanup, line your slow cooker insert with a slow cooker liner before cooking.
- Prep Time: 15 min
- Cook Time: 7 hours
- Category: Lunch
- Method: Slow Cooking and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 450
- Sugar: 12
- Sodium: 850
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
- Cholesterol: 80