Slow Cooked Beef and Onion with Blue Cheese Sliders
These Slow Cooked Beef and Onion with Blue Cheese Sliders are the ultimate sandwiches for your tailgate game day!
Servings: 6
Prep Time: 45 minutesminutes
Cook Time: 7 hourshours
Total Time: 7 hourshours45 minutesminutes
Ingredients
For the Beef:
3poundwhole beef chuck roast
32ouncesof beef stock
12-ouncebottle of stout beer
two .7 ounce Italian dressing dry seasoning packets
½cupof banana peppers
1teaspoonof olive oil
Kosher salt and fresh cracked pepper to taste
For the Arugula Pesto:
2cupsof packed arugula leaves
juice of ½ lemon
1/3cupof olive oil
¼cupof shredded Parmesan cheese
Kosher salt and fresh cracked pepper to taste
For the Horseradish Sauce:
3/4cupof mayonnaise
1tablespoonsof prepared horseradish
¼cupof sour cream
1tablespoonof soy sauce
For the Toppings:
20Cobblestone Bread Co. Sweet Party Rolls
1red onion sliced into ½” rings
1tablespoonof unsalted butter
2tablespoonsof balsamic vinegar
1cupof shredded provolone cheese
½cupof blue cheese crumbles
Instructions
For the Beef: Season the beef on all sides with salt and pepper and sear it to golden brown on all sides in a large saute pan on high heat with olive oil.
Whisk together the beef stock, stout beer, Italian seasonings, and salt and pepper in a slow cooker and place in the seared beef. Cook on high heat for 6 hours or until it easily shreds apart with 2 forks. Shred the beef.
For the Pesto: Place all of the ingredients into a food processor and process on high until the arugula is finely chopped to become a pesto. Keep cool.
For the Horseradish: Whisk together all ingredients in a small bowl and keep cool.
For the Onions: In a medium size saute pan on medium heat, melt the butter and slowly caramelize the sliced red onions until they are a rich brown, about 30 to 45 minutes.
Deglaze the onions with balsamic vinegar, season with salt and pepper and set aside.
To Plate: Slice the rolls in half and place 2 ounces of the shredded beef on each sliced bottom roll and top off with a little bit of shredded provolone and blue cheese crumbles, a few caramelized onion slices and 1 teaspoon each of the arugula pesto and horseradish sauce. ENJOY!