Posted by Julie Kotzbachhttps://breadboozebacon.com/italian-beef-sliders/
© 2016 Bread Booze Bacon. All rights reserved.
6 hours 20 mins
Italian Beef Sliders are a party perfect spin on a Chicago classic that's made for game day!
One 3 pound bottom round roast
tablespoon vegetable oil
teaspoon Italian seasoning blend
teaspoon dried oregano
tablespoons vegetable oil
yellow onion, peeled and thinly sliced
cloves garlic, peeled and thinly sliced
One 12-ounce ale-style beer (I like a Kölsch or Golden ale for this recipe)
Sliced pepperoncinis, in brine
Chicago-style giardiniera or hot giardiniera
dinner rolls (do not separate)
slices mozzarella, thickly sliced
- In a small bowl mix together the salt, pepper, Italian seasoning, and oregano until evenly combined. Rub the outside of the beef roast with the seasonings.
- Place the oil in a large skillet over medium-high heat. Carefully place the roast in the hot oil and sear on each side for 1-2 minutes until browned.
- Cut the roast into 4 thick slices and transfer the seared roast to a 5-quart slow cooker. Pour in the beer and add the onions and garlic.
- Cover and cook on HIGH for 6 hours. Use two forks to shred the beef while in the crock pot. Keep beef on WARM setting until ready to assemble the sliders.
- Preheat your oven to 350 degrees F.
- Remove the dinner rolls from the package (they usually come in a 12 pack - separate 3 of the rolls and set aside.) Use a serrated knife to cut the rolls in half, so that the tops and bottoms are separated. Place the bottom half of the rolls in a 9-inch by 9-inch baking dish.
- Spread 1 to 2 cups of the shredded beef overt the roll bottoms. Top the meat with pepperoncini slices and giardiniera, as much or as little as you like. Layer the cheese over the veggies so that the sliders are covered completely. Lay the top half of the rolls over the cheese, cut side down.
- Bake for 15 to 20 minutes or until the rolls have crisped up and the cheese is melted.
- Remove from the oven and serve immediately.
You roast doesn't have to be exactly 3 pounds. Between 3 and 4 pounds is fine.
This beef is also great for French Dip sandwiches or just as is.