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!
Course dinner, lunch, Main
Cuisine American
Prep Time 45 minutes
Cook Time 7 hours
Total Time 7 hours 45 minutes
Servings 6
Calories 1235kcal
Author Chef Billy Parisi


For the Beef:

  • 3 pound whole beef chuck roast
  • 32 ounces of beef stock
  • 12- ounce bottle of stout beer
  • two .7 ounce Italian dressing dry seasoning packets
  • ½ cup of banana peppers
  • 1 teaspoon of olive oil
  • Kosher salt and fresh cracked pepper to taste

For the Arugula Pesto:

  • 2 cups of packed arugula leaves
  • juice of ½ lemon
  • 1/3 cup of olive oil
  • ¼ cup of shredded Parmesan cheese
  • Kosher salt and fresh cracked pepper to taste

For the Horseradish Sauce:

  • 3/4 cup of mayonnaise
  • 1 tablespoons of prepared horseradish
  • ¼ cup of sour cream
  • 1 tablespoon of soy sauce

For the Toppings:

  • 20 Cobblestone Bread Co. Sweet Party Rolls
  • 1 red onion sliced into ½” rings
  • 1 tablespoon of unsalted butter
  • 2 tablespoons of balsamic vinegar
  • 1 cup of shredded provolone cheese
  • ½ cup of blue cheese crumbles


  • 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!


Calories: 1235kcal | Carbohydrates: 58g | Protein: 67g | Fat: 80g | Saturated Fat: 29g | Cholesterol: 237mg | Sodium: 1565mg | Potassium: 1202mg | Fiber: 1g | Sugar: 17g | Vitamin A: 670IU | Vitamin C: 11.6mg | Calcium: 353mg | Iron: 5.7mg