Crock Pot Beef Sliders
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.
- 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
- 1/2 tsp. white pepper
- 2 - 3 tsp. black pepper
- 3 lbs boneless chuck roast or bottom round trimmed of large fat chunks
Serve with your favorite sandwich fixings. These are some suggestions:
- 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.
To Make Gravy:
This beef is excellent over egg noodles or potatoes. Both of these options are enhanced by a gravy. The gravy could also be used on the sandwiches if you desire.
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 crockpot and 1 pound of beef. Divide all other ingredients by 1/3 and check the beef in two hours. Plan on at least five hours of cooking time depending on your crockpot.
Calories: 334kcalCarbohydrates: 14gProtein: 31gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 430mgPotassium: 699mgFiber: 2gSugar: 7gVitamin A: 198IUVitamin C: 5mgCalcium: 68mgIron: 4mg