Pot roast isn’t just for eating alone. Throw it on a bun and call it a slider! It’s a comforting Sunday dish that is perfect for lunch or dinner!
Who doesn’t love a slider? These fresh little sandwiches are packed full of flavor and are a breeze to put together. They are great for using leftover pot roast but even better when made fresh. We topped ours with a little arugula but they would be great topped with cheese, too. The homemade horseradish sauce really pulls these sandwiches together and is a great addition to the flavor department.
Pot roast slider recipe
Adapted from Alton Brown
Yields 12-15 sliders
- 4 pound chuck roast
- Garlic powder
- 1 cup red wine
- 1 cup beef broth
- 12-15 small slider buns
- Horseradish sauce (recipe follows)
- Add pot roast to 6-quart slow cooker and season with salt, pepper and garlic powder. Pour red wine and beef broth around the roast.
- Cook on low for 6-8 hours until meat is fork tender and pulls apart. Shred all the beef in the slow cooker and leave it to soak up the juices.
- Open up all buns, spread with a little horseradish sauce, add about 1/3 cup meat to the bun and top with arugula.
Horseradish sauce recipe
Yield 1-1/4 cups
- 1 cup creme fraiche or sour cream
- 1/4 cup freshly grated horseradish or jarred prepared grated horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon Champagne vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- In a small bowl add all ingredients and mix well. Cover and let sit overnight in the fridge to let flavors develop.