slow-cooker pulled beef and beer sliders

The Super Bowl!  Ahhhh, yes.  There’s only one reason I agree to attend gatherings centered around professional sports and that’s the food.  I can only stomach the antics and machismo of a bunch of overpaid prima donnas if my own stomach is full of good grub.  Oh, and if there’s beer!  Because what you’ll need to pair with this recipe is not wine (sorry, my dear Carolyn), it’s beer.  We paired it with Bell’s Amber (a craft brew from my native Michigan) and the combo was delicious.

Serving the beef as a “slider” sandwich is perfect for a party where there’s going to be a lot of other food, too.  Our friends had laid out a nacho/taco bar and pork carnitas, so we added the sliders with toppings of cole slaw, pickles, peperoncinis, and some sharp Vermont cheddar cheese.  The meat was incredibly tender and flavorful, and the mini sandwiches were a hit with the kids, too.  This recipe is definitely a keeper – lots of flavor with pretty minimal work, and would be yummy any time of year when you’re feeding a crowd.  Enjoy!

Slow Cooker Pulled Beef and Beer Sliders
(recipe courtesy Jersey Girl Cooks)
.
 Ingredients:
  • ½ cup finely chopped onion
  • 3 lb beef roast (chuck, bottom round or shoulder roast works)
  • salt and pepper for seasoning
  • 2 tsp garlic powder
  • 12 ounces beer
  • ½ cup BBQ sauce (I used Sweet Baby Rays Sweet & Tangy)
  • 12 to 16 mini slider rolls or potato rolls
  • optional: serve with extra BBQ sauce, cheese, pickles, peperoncinis or crispy onions
Directions:
  1. Place the chopped onion in the bottom of the slow cooker.
  2. Season roast with salt, pepper and garlic powder, then place roast in the slow cooker.
  3. In a small bowl, mix together the beer and BBQ sauce. Pour over the roast.
  4. Cook on low for 8 to 10 hours.
  5. When meat is cooked, shred and serve on slider rolls with any of the suggested extras…or, anything else you prefer.

DSC_5146

***Cook’s Notes:  I used a round roast which cooked up beautifully in about 10 hours.  I strained the juice and saved it for re-heating leftovers.  Next time I might tinker with the quantities of beer and BBQ sauce called for during cooking.  I would have liked a little more BBQ flavor, but the meat was still delicious when prepared per the recipe.

DSC_5143

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4 responses

  1. I really need to add some vegetarian recipes for you….ones that go well with wine! 🙂 I don’t really care about the game. The highlight for me is the Super Bowl means football season is finally over!!! Oh, and I just remembered you wanted a copy of the horse pic on my other blog. I have to print some other ones tomorrow, too. What size did you want?

  2. Pingback: pulled pork bbq (slow cooker style) | Zoup to Nuts

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