Wednesday, January 25, 2017

Super Bowl Slow-Cooked Beef Slider w/ Pickled Peppers


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


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.

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