The following post is from Mirlandra of Mirlandra’s Kitchen:
These Crock Pot Beef Sliders are a new favorite in our household. I love the tender, succulent, carefully seasoned beef piled high on buns. It is the perfect meat for so many different meals.
As a full time food blogger, my house is usually running over with really yummy (and not always healthy) food. It’s piled on the counters, boxed up in the front hall to give away and exploding out of our three refrigerators.
I’m always developing a recipe for food, taking photos of food, writing about food, and pinning food. I love what I do but all that mouth watering food makes me pretty hungry. These sliders are mostly lean beef so they pack a LOT of protein which keeps me full throughout my busy schedule. It really helps me curb the sugary snacks.
If I’m not hungry when I’m photographing Truffle Peppermint Pie, I won’t eat it all during the shoot. (Not that I have ever done that before or anything.) To my surprise, it is working! I’m eating less food and feeling full longer.
This recipe has been a perfect protein delivery mechanism for me. It is healthy and you can serve the meat in lots of different ways. We are a household of two but I make all three pounds of beef and serve up leftovers in a new variation or I freeze them for another week.
The variations are endless:
Slider Style: Pickles and white cheddar on small buns. Spicy Ketchup optional.
BBQ Sandwich Style: Stir BBQ sauce into the meat and serve on large buns.
Mexican Style: Quesadillas, tacos, nachos, and enchiladas.
Pot-roast Style: Serve with gravy over pasta, rice, potatoes or barley.
Italian Beef Sandwich Style: Grilled peppers and onions with mozzarella or provolone cheese on a toasted bun.
Philadelphia Style: Grilled peppers and mushrooms with provolone cheese served on a hoagie.
French Dip Style: Serve on a hoagie with Swiss cheese and use the broth to dip your sandwich.
I get asked for lots of recipes but the type I’m asked for most are fast, easy and healthy. These Crock Pot Beef Sliders are all three and the meat is so versatile I can do just about anything with it.
Please keep in mind that all Crock Pots cook at different speeds and yours may take less or more time than mine. Crock Pot Recipes cannot always be doubled or divided. If you do adjust the proportions you may have to adjust the cooking time.
Crock Pot Beef Sliders
- 2 cups hot water
- 3 Tbsp. beef bouillon
- 3 Tbsp. soy sauce
- 3 Tbsp. brown sugar
- 4 Tbsp. dehydrated onion
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 1 tsp. red pepper flakes
- ½ tsp. white pepper
- 2 -3 tsp. black pepper
- 3 lbs of boneless chuck roast or bottom round (trimmed of large fat chunks)
- Buns or tortillas
- Favorite cheese
- BBQ sauce or ketchup
- Mayo or butter
- Dill or sweet pickles
- Pickled or fresh jalapeno peppers
- Turn the crock pot on high. Put everything except the beef into the pot. Whisk to combine making sure any lumps of bullion or spices have dissolved.
- Trim any chunks of fat off the meat so the final product is very lean. You should still have about 3 pounds of meat.
- Add the beef to the crock pot flipping once to coat.
- Turn the pot down to low and cook for about 6-8 hours. All cookers are different so it is best to check at 3 hours and see how the meat is doing. If you like you can flip the meat at this point.
- The meat is done when it shreds easily with two forks. Use a slotted spoon to transfer the beef to a plate and shred.
- Add the shredded beef back into the crock pot with the juices and stir to combine. Turn the crock pot to the Keep Warm setting while you gather up the sandwich fixings or until you are ready to eat. I like to let the beef sit in the juices for at least 20 minutes.
- Serve meat drained or in some sauce with a slotted spoon. Some people enjoy having the broth on the side to dip sandwiches into.
There is plenty of rich broth / drippings from cooking the meat. It is very low fat so the best option is to make a roux out of butter. I use the standard rule of 2 Tablespoons of butter and 2 Tablespoons of flour cooked into a roux for every 1 cup of liquid.
Cooking for Two: If you don't want to make enough for a large family, this recipe works well for two people. I suggest using a smaller crock pot and 1 pound of beef. Divide all other ingredients by ⅓ and check the beef in two hours. Plan on at least five hours of cooking time depending on your crock pot.
I always love to hear what is working in your kitchen! What do you do to stay full between meals? What helps you get a homemade dinner on the table on busy days? How will you be making this recipe to fit your family’s tastes?
|Mirlandra spends most of her time making cooking simple and fun at her blog Mirlandra’s Kitchen. She is married to the great love of her life who helps with all things blog and teaches their three cats tricks. When Mirlandra is not blogging you can find her making fresh lemonade, digging in her garden, reading, and listening to all kinds of music. You can connect with Mirlandra on her blog, Pinterest, and Facebook.|
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