This recipe is my mom’s specialty and she has handed this recipe and method down to each of her kids. It tastes like home to me and I make it for all the holidays in our house. I love how it fills my whole house with it’s delicious aroma! Sometimes I open the door and walk outside for a minute just so I can come back in and smell it! I love the idea that one day I will be teaching my girls this recipe and they will be making it in their own homes.
| Level: | Easy |
| Total: | 5 hr 55 min |
| Active: | 35 min |
| Yield: | 24 sliders |
Ingredients
- One 4-pound chuck roast
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 1/2 to 3 cups beef broth
- 1 medium sweet onion, sliced
- 1 green bell pepper, sliced
- 2 tablespoons all-purpose flour
- 1/3 cup mayonnaise, such as Duke’s
- 3 tablespoons prepared horseradish
- 24 to 30 dill pickle slices (crinkle cut chips)
- 24 slider buns, halved, such as Martin’s Potato Rolls
Instructions
- For the pot roast and gravy: Bring the roast to room temperature, about 20 minutes.
- Season the roast with the salt and pepper. Rub the entire roast with the garlic, tucking into the roast’s nooks and crannies as you go.
- Heat the oil in a large Dutch oven over medium-high heat. Brown the roast until golden brown all over, about 4 minutes on each side. Pour in the beef broth. Layer the onion and pepper slices on top of the roast and bring the liquid to a boil. Cover and reduce the heat to low. Cook until the meat is fork-tender, 4 to 5 hours. Discard the onions and peppers. Remove the cooked roast to a serving platter. Let cool, then shred with two forks.
- Whisk the flour with 1/4 cup of warm water in a liquid measuring cup or small bowl until smooth. Heat the juices remaining in the pan over high heat until boiling. Slowly whisk in the flour mixture and cook over medium-high heat, whisking constantly, until thickened, about 5 minutes. Let cool slightly.
- Add 1 cup of gravy to the shredded and cooled meat. Mix until it resembles pulled pork and all the meat is thinly coated with the gravy.
- For the horseradish mayo: Combine the mayonnaise and horseradish in a small bowl and mix until combined.
- For the sliders: Add an even layer of horseradish mayo on the bottom of the slider buns. Add a layer of the pot roast to the slider buns and then top with the dill pickles.
- Reserve the remaining gravy and pot roast for another use.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 292 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 23 g |
| Cholesterol | 47 mg |
| Sodium | 451 mg |
Reviews
SO good!! I never cooked a pot roast on top of the stove top like this before so I was skeptical and wanted to throw it in the oven but didn’t. Worked out just fine. I did use just a little more flour to thicken gravy.
Delicious and so easy
Have made this recipe several times now and we love it! Thank you for all lol of the delicious recipes!
Now in our family cookbook Martina! The sauce is like heavenly gold you can save and use later in so many things. Been a bit like 10 times now at get togetherness.
I’d prefer to cook this in my oven, any suggestions as to time and temperature? Thanks in advance
So good. Family loved it.
Soooo good!
I made this recipe today, and we love it! I followed the recipe exactly, except I saved the onion & pepper slices in a bowl because I couldn’t imagine discarding that yummy goodness. We’ll try them on the leftovers. This one is a keeper!
My entire family enjoyed these!! So good! The meat was perfect and the horseradish mayo was an awesome added zing.