Crockpot Beef On Weck Sliders Food

CROCKPOT BEEF ON WECK SLIDERS

Steps:

• Season the beef generously with salt and pepper. If desired, use kitchen twine to truss the beef ( see video here ).
• Heat the olive oil in a large, heavy skillet. Add the beef and cook 3-4 minutes on each side, or until deeply browned. Transfer the beef from the pan to your crockpot; insert a meat thermometer into the thickest part of the roast. For medium-rare roast beef, cook on LOW until the temperature reaches 140º - about 2.5 hours.
• While the beef cooks, prepare your slider rolls: Heat oven to 350º. Remove the dough from the tubes and cut each crosswise into 12 pieces (for a total of 24 pieces of dough). Roll each piece of dough into a ball. Remove the roast from the crockpot and tent with foil. Let sit 20 minutes.
• Mix the salt and caraway on a small plate. Gently press the top of each roll into the seasoning mixture, then arrange on a baking sheet, 2 inches apart. Bake for 15-20 minutes or until lightly golden. Remove from oven and let cool. Slice crosswise.
• Add water to the drippings that have collected in the bottom of the crockpot. Turn heat to high and bring to a simmer. Remove the twine from the beef. Slice the beef as thinly as you can.
• Dip the cut sides of the rolls in the jus. Top with sliced roast beef and a thin schmear of horseradish.

CROCK POT BEEF ON WECK RECIPE

Steps:

• In a large slow cooker, add the beef, beef broth, beer, and onion soup mix, then cover with the lid, and cook on low for 3 hours.
• Preheat oven to 350 F.
• Brush each kaiser roll with olive oil, then sprinkle the salt and caraway seeds on top of the rolls, and bake for 5 minutes.
• Remove the beef from the slow cooker, and slice, reserving liquid for dipping.
• Spread horseradish on inside of the top bun, add beef to the bottom bun, close the sandwich, then dip in au jus, and enjoy.

SLOW-COOKED POT ROAST SLIDERS

Steps:

• Place roast in a 4-qt. slow cooker. In a small bowl, whisk together water, and the soup and gravy mixes. Pour seasoning mixture over roast. Cook, covered, on low until tender, 5-6 hours. Remove from cooker. Cool slightly; shred meat with 2 forks., Preheat broiler. Place halved rolls on a baking sheet. On each bottom half, place cheese piece. Broil buns 4-6 inches from heat until cheese is melted and rolls start to brown, 1-2 minutes. Remove from broiler. Using tongs, place meat mixture on roll bottoms. If desired, layer with tomato, baby arugula and horseradish sauce. Replace roll tops.

BEEF ON WECK

Steps:

• Put approximately 1/4 cup of oil in skillet, season roast with salt and pepper and brown on all sides.
• Put roast in crockpot and add 1 cup of water or beef broth. Cook on low for 8 hours.
• Remove roast from crockpot and let rest for 5-10 minutes while making gravy.
• Place buns on a cookie sheet and brush tops with egg wash, sprinkle each with caraway seeds and coarse salt. Bake on 350 degrees for 3 minutes or until tops are crusty. Cut rolls in half and stack with meat on bottom half. Put 1-2 tablespoons of gravy on the meat and as much prepared horseradish as you like. Put tops on and enjoy!
• Gravy: Put broth in small pot and add cornstarch. Bring to boiling and cook until thickened (add more water or broth if needed.) Keep warm.