Pot Roast Sliders with Creamy Chipotle Sauce

AH.MAZ.ING.

And super easy because it’s all done in the crock pot. All you have to do is put everything in and just …..wait. And smell. And expect to be very, very hungry by the time it’s ready because this stuff will tease you. Seriously.

Okay, I have to confess something. You know how slow cooker recipes will give you an approximate cooking time for low vs high heat? Well, in the case of slow cooking poultry I have to say that it’s almost always on target. But for beef roasts and the like, well, when I give a cooking time in my recipes, they really are more of just a guideline. And I’ll even tell you why. When I cook a beef roast I always, ALWAYS opt for the lowest setting. This makes for the tenderest meat. This is especially important when you’re aiming for meat that falls apart, which I usually am. I don’t know about you but a lot of the time my recipes aren’t ready in 6 to 8 hours, and sometimes not even in 8 to 10. Of course, sometimes it just depends on the cut of meat, but case in point,  I literally had to leave this in the crock pot for about 15 hours until it was tender enough to shred with two forks. And it was worth it. So don’t be afraid to let it simmer all day.

*UPDATE 11/6/13: I’ve since made this with a venison tenderloin cut into medalions, served over brown rice and it was *~*AWESOME*~* (imagine me singing that) Also, I made the creamy chipotle sauce for those of us who wanted to stir it in….yeah….it was fabulous. So if you’ve got deer meat, don’t be afraid to try this recipe- you will not be sorry!

 

Pot Roast Sliders 

3.5 – 4 lb. beef roast

1 envelope Italian dressing mix

1 envelope onion soup mix

1 envelop au jus mix (or 2 T beef boullion)

1 cup water

1 cup salsa

swiss cheese, sliced

Small rolls (I used mini kaiser buns)

1. Spray your slow cooker with cooking spray and place roast inside. Combine the 3 envelopes of mixes with the water and salsa well and then pour over the meat. Set on low and give it at least 8 hours. Turn the meat every 2 hours or so, allowing each side to simmer in the juices.

2. Once the meat is tender enough, shred it and return to the slow cooker.

3. To assemble the sandwiches, split a hawaiian roll, or bread of your choice. On the bottom half place a slice of swiss cheese. On the top half smear some creamy chipotle sauce, then place desired amount of shredded beef in between.

4. Nom nom nom.

Creamy Chipotle Sauce

1/4 cup sour cream

1 tsp sriracha chili sauce

1 tsp horseradish or horseradish sauce

 Combine these ingredients well and allow time to chill in refrigerator. Make extra if you like a lot of sauce 🙂

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