Super Bowl Slow-Cooked Beef Slider w/ Pickled Peppers

Ingredients

1 (3 1/4- to 3 3/4-lb.) boneless chuck roast, trimmed

2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper

1 tablespoon vegetable oil

1 medium-size sweet onion, coarsely chopped

2 carrots, coarsely chopped

4 celery ribs, coarsely chopped

2 garlic cloves

2 cups beef broth

1/2 cup dry red wine

4 fresh thyme sprigs

2 tablespoons prepared horseradish

1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped

1/4 cup chopped fresh chives

16 hearty whole wheat dinner rolls, split

Preparation

1. Rub roast with salt and pepper. Cook in hot oil in a Dutch oven or large cast-iron skillet over medium-high heat 2 to 3 minutes on all sides until browned. Place roast, onion, and next 6 ingredients in a 6-qt. slow cooker.
2. Cover and cook on HIGH 6 to 8 hours or until meat is tender. Remove roast and vegetables; discard vegetables. Shred meat. Pour liquid from slow cooker through a fine wire-mesh strainer into a 4-cup measuring cup, and let stand about 15 minutes. Remove fat from cooking liquid, and discard.
3. Stir together shredded meat, horseradish, next 2 ingredients, and 1 cup reserved cooking liquid; discard remaining liquid. Add salt and pepper to taste. Serve on rolls with Pickled Peppers.