a delicious nonalcoholic beverage. similar in many ways to the Shirley Temple.
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs 15 mins |
| Total Time: | 8 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 sliders |
Ingredients
- 1 (2 1/2 pound) boneless beef chuck roast
- 2 teaspoons seasoned salt
- 1 medium onion, cut into 1/2-inch slices
- 2 teaspoons cooking oil
- 1 (14 ounce) can beef consomme, undiluted
- 1 teaspoon Worcestershire sauce, or to taste
- 1 tablespoon unsalted butter, or more as needed
- ½ (15 ounce) package slider-sized burger buns
- 8 slices Provolone cheese, halved
Instructions
- Season each side of the chuck roast with 1 teaspoon seasoning salt.
- Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
- Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices.
- Cover and cook on Low until the beef is very tender, 8 to 10 hours.
- Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
- Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
- Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.
- I made my own seasoning salt using the Papa’s Seasoning Salt recipe from this site.
- Instead of provolone slices, you can spread Cheez Whiz on each bun half, and assemble sliders as described.
Nutrition Facts
| Calories | 429 kcal |
| Carbohydrate | 177 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 0 g |
| Protein | 27 g |
| Saturated Fat | 12 g |
| Sodium | 688 mg |
| Sugars | 1 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Well this was a hit! We had our annual Freezer Dive yesterday and we had two moose roasts to use up, so I thought sliders would be a good idea. I found this recipe and loved it immediately for ease in following it, and I could tell the flavors would be perfect. People absolutely raved, and said they couldn’t even tell it was moose meat. ;P It was so good I got some haters turned into converts. I used mini-slider buns, sliced them without separating them, used mozzerlla and spicy havarti on some and left others without. Not separting them meant I could butter the whole slabs of bun and pile on the meat and cheese, put them in foil trays, covered in foil and warmed them on the bbq. I like coleslaw on sliders, so I had that as a topping option as well as chowchow and mustard pickles. I’m saving the leftover jus for my Christmas meatpies. This is definitely a keeper.
It wuz reely yum!!!
This turned out excellent. I couldn’t find beef consomme, so I used 1 can Campbells French onion soup (undiluted) and a cup of beef stock. I made it for six people and there were no left-overs. I was also asked for the recipe. Easiest thing I have ever made. Thanks for posting!
This came out so good I can’t wait to make it again. I watch my carb so if you change out the bread it’s not bad.
Thank you! This dish was AMAZING! and oh so simple. My husband and son both loved it as well. My husband has said about 5 times now that he wants it again and the night we had it, he said he wanted it the next night too. Lol. I wouldn’t change a thing! Thank you so much for sharing this.