Crockpot Beef On Weck Sliders Recipes

CROCK POT BEEF ON WECK RECIPE

Steps:

• In a large slow cooker, add the beef, beef broth, beer, and onion soup mix, then cover with the lid, and cook on low for 3 hours.
• Preheat oven to 350 F.
• Brush each kaiser roll with olive oil, then sprinkle the salt and caraway seeds on top of the rolls, and bake for 5 minutes.
• Remove the beef from the slow cooker, and slice, reserving liquid for dipping.
• Spread horseradish on inside of the top bun, add beef to the bottom bun, close the sandwich, then dip in au jus, and enjoy.

SLOW-COOKED POT ROAST SLIDERS

Steps:

• Place roast in a 4-qt. slow cooker. In a small bowl, whisk together water, and the soup and gravy mixes. Pour seasoning mixture over roast. Cook, covered, on low until tender, 5-6 hours. Remove from cooker. Cool slightly; shred meat with 2 forks., Preheat broiler. Place halved rolls on a baking sheet. On each bottom half, place cheese piece. Broil buns 4-6 inches from heat until cheese is melted and rolls start to brown, 1-2 minutes. Remove from broiler. Using tongs, place meat mixture on roll bottoms. If desired, layer with tomato, baby arugula and horseradish sauce. Replace roll tops.

CHEF JOHN'S BEEF ON WECK SANDWICHES

Steps:

• Season beef with salt and black pepper.
• Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
• Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
• Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

CROCKPOT BEEF ON WECK SLIDERS

Steps:

• Season the beef generously with salt and pepper. If desired, use kitchen twine to truss the beef ( see video here ).
• Heat the olive oil in a large, heavy skillet. Add the beef and cook 3-4 minutes on each side, or until deeply browned. Transfer the beef from the pan to your crockpot; insert a meat thermometer into the thickest part of the roast. For medium-rare roast beef, cook on LOW until the temperature reaches 140º - about 2.5 hours.
• While the beef cooks, prepare your slider rolls: Heat oven to 350º. Remove the dough from the tubes and cut each crosswise into 12 pieces (for a total of 24 pieces of dough). Roll each piece of dough into a ball. Remove the roast from the crockpot and tent with foil. Let sit 20 minutes.
• Mix the salt and caraway on a small plate. Gently press the top of each roll into the seasoning mixture, then arrange on a baking sheet, 2 inches apart. Bake for 15-20 minutes or until lightly golden. Remove from oven and let cool. Slice crosswise.
• Add water to the drippings that have collected in the bottom of the crockpot. Turn heat to high and bring to a simmer. Remove the twine from the beef. Slice the beef as thinly as you can.
• Dip the cut sides of the rolls in the jus. Top with sliced roast beef and a thin schmear of horseradish.

CROCKPOT BEEF ON WECK SLIDERS

Steps:

• For complete instructions, visit the original site at http://www.healthy-delicious.com/crockpot-beef-on-weck-sliders/

SLOW COOKER PHILLY-STYLE SHREDDED BEEF SLIDERS

Steps:

• 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.

BEEF ON WECK

Steps:

• Put approximately 1/4 cup of oil in skillet, season roast with salt and pepper and brown on all sides.
• Put roast in crockpot and add 1 cup of water or beef broth. Cook on low for 8 hours.
• Remove roast from crockpot and let rest for 5-10 minutes while making gravy.
• Place buns on a cookie sheet and brush tops with egg wash, sprinkle each with caraway seeds and coarse salt. Bake on 350 degrees for 3 minutes or until tops are crusty. Cut rolls in half and stack with meat on bottom half. Put 1-2 tablespoons of gravy on the meat and as much prepared horseradish as you like. Put tops on and enjoy!
• Gravy: Put broth in small pot and add cornstarch. Bring to boiling and cook until thickened (add more water or broth if needed.) Keep warm.