Pot Roast Sliders With Gravy Recipes

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.

ROAST WITH GRAVY

Steps:

• Heat olive oil in stock pot over medium heat; sear roast in the hot oil until slightly browned, about 2 minutes per side. Remove roast from pot and place on a plate. Cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes.
• Return seared roast to the stock pot; pour coffee and 1 1/2 cup water over roast. Add beef bouillon, basil leaves, 1 tablespoon salt, and pepper.
• Bring broth to a boil; reduce heat to medium low, cover stock pot, and simmer until meat is falling apart, 2 to 3 hours. Remove and discard basil leaves. Transfer roast to a serving dish and cover with a lid or aluminum foil, keeping the broth in the stock pot over medium heat.
• Whisk flour and 1/2 cup water together in a bowl until smooth. Slowly whisk flour mixture into broth until gravy is smooth and somewhat clear; season with salt. Pour about half the gravy over the roast and pour the rest into a gravy boat for serving.

POT ROAST WITH GRAVY

Steps:

• Cut roast in half; rub with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. , Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. , Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

SLOW COOKER PERFECT POT ROAST RECIPE (AND HOMEMADE GRAVY)

Steps:

• Place a large skillet on stove top and heat over medium high heat (perferably a non-stick skillet).
• Add 2 Tablespoons of olive oil.
• Generously sprinkle salt, pepper, and garlic salt on all sides of the pot roast.
• Place roast in hot oil on a skillet and let it sear on that side for 2 minutes. Flip the roast over and sear the other side for 2 minutes.
• Depending on the shape of your pot roast, you can sear the other sides if you choose.
• Spray the slow cooker with non-stick cooking spray and place your seared pot roast in the slow cooker.
• Add the remaining tablespoon of olive oil to the hot skillet. Add onion, carrots, and celery to the skillet and season with more salt and pepper, if desired. Using a spatula, scrape the "brown bits" (aka the burnt bits) off the bottom of the skillet as you cook the vegetables (these bits add so much flavor!).
• Cook for about 3 minutes or until the vegetables start to soften.
• Add garlic to the skillet and cook for 1 minute more.
• Add the vegetables to the slow cooker, spreading the vegetables all around the roast.
• Pour in the beef broth, being sure not to pour it directly on the roast or vegetables because you just cooked them in delicious flavors. Try to pour the beef broth on the sides as much as possible.
• Pour the Worcestershire sauce, balsamic vinegar, and soy sauce directly on the roast. Sprinkle thyme and rosemary evenly around the meat and vegetables.
• Place the lid on top of the slow cooker and set timer for 8-10 hours on low heat (it will vary based on your slow cooker - mine is done in 8 hours, but some will take longer) or 4-5 hours on high heat (I highly recommend cooking this roast on low - I have never had it turn out as well when I have cooked it on high. Also, you want your house to smell good alllllll day long).
• Remove roast from slow cooker and slice into pieces (it should pretty much fall apart by this point).
• Serve with mashed potatoes and the cooked carrots on the side.

SPICY ROAST BEEF SLIDERS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Roughly chop roast beef until crumbly.
• Combine consomme, jalapeno, Worcestershire sauce, salt, and pepper in a saucepan over medium heat; bring to a simmer. Add roast beef, lower heat to medium-low, and simmer until heated through, 1 to 2 minutes. Add flour and stir constantly until thickened into a gravy, 3 to 5 minutes. Remove from the heat.
• Slice rolls in half without separating rolls from each other. Put bottom halves on a baking sheet and layer with provolone cheese slices. Spoon meat mixture on the provolone and cover with Cheddar cheese slices. Add a thin smear of horseradish and place top rolls on top.
• Bake in the preheated oven until cheese is melted, about 5 minutes. Cut sliders apart to serve.

FRENCH DIP SLIDERS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13 inch baking dish with nonstick cooking spray.
• Without separating the rolls, slice rolls in half and place the bottom half in prepared pan.
• In a small bowl, whisk together sauce ingredients and spread on top of bottom half of rolls.
• Layer on sliced roast beef and top with sliced cheese.
• Place top half of rolls on top.
• In a saucepan over medium heat, whisk together butter, onion, garlic, Au Jus packet and 2 cups of water.
• Bring to a boil and remove from heat.
• Drizzle 1/2 cup au jus over sliders and sprinkle on sesame seeds.
• Bake for 15-18 minutes, or until rolls are golden brown.
• Remove from oven and cut into 12 sliders.
• Serve with remaining Au Jus.

ONE EASY POT ROAST WITH VEGETABLES WITH THE PERFECT GRAVY TIPS

Steps:

• Preheat oven to 325*F.
• Rub beef chuck roast with Worcestershire sauce on both sides.
• Combine onion powder, garlic powder, kosher salt, and dried oregano. Sprinkle spice mixture evenly on both sides of roast. Add fresh ground black pepper to taste. Place seasoned chuck roast in the center of a large foil-lined roasting pan.
• Arrange new potatoes, carrots, mushrooms, and garlic around roast. Separate sweet onion slices and arrange on top of beef and vegetables. Spray top of vegetables with vegetable oil. Sprinkle dry onion soup mix evenly on top of vegetables and meat.
• In a separate small bowl, combine red wine, beef broth, and tomato paste until smooth. Pour mixture down the side of the pan, tilting to distribute evenly over the bottom. Cover pan with foil, crimping around the edges to seal tight.
• Bake for 2-1/2 to 3 hours, until meat is tender. Slice pot roast and serve with roasted vegetables and pan gravy.
• • My Notes: Tomato paste is sold in tubes (like toothpaste) for those times when you just need a tablespoon or two. Refrigerate after opening, and it will last a couple of months. If you need to open a can of tomato paste for this recipe, the excess can be easily frozen. Measure by the tablespoon into ice cube trays, freeze until solid, pop them out, then seal in a zip-top bag and store in the freezer.
• • Perfect Gravy Tips and Hints:.
• With a few tricks, you can turn out the best gravy ever. Below you will find tips and hints for making gravy and fixing it when or if things go wrong.
• 1• Lumpy gravy: Pour into blender and give it a whir for no more than thirty to sixty seconds. Do not overblend. Pour back into pot and reheat.
• 2• Instant mashed potato flakes will work as a thickener for gravy and produces no lumps. You may need extra salt.
• 3• Too salty: Try adding a pinch or brown sugar or a 1/4 teaspoon vinegar.
• 4• Use flours that are low in protein and high in starch, such as cake flour, pastry flour or all-purpose flour. This will help prevent any "skin" from forming on gravy as it sits.
• 5• When deglazing the pan, be sure to scrape up those bits clinging to the bottom of the pan. They increase the flavor of the gravy.
• 6• Constarch has twice the thickening power of flour.
• 7• Arrowroot has slightly more than twice the thickening power of flour.
• 8• Avoid making gravy in an aluminum (anodized is okay) pan as it can turn the gravy gray.
• 9• Liquid gravy browner can be added to gravy to improve color.
• 10• When adding liquid to the roux, add it slowly and whisk constantly to avoid lumping.
• 11• Whisking in a tablespoon of butter of heavy cream just before serving will give gravy a rich, satiny texture.
• 12• Adding a teaspoon of instant coffee granules or cocoa per two cups gravy enriches the flavor as well as adds color.
• 13• Cooked meat stores and freezes better in its gravy. The gravy keeps the meat from drying out.