Slow-Cooker Beef Sliders with Pickled Peppers
You can never have too many hor d'oeuvre recipes, so give Slow-Cooker Beef Sliders with Pickled Peppers a try. This recipe serves 16. Watching your figure? This dairy free recipe has 210 calories, 19g of protein, and 12g of fat per serving. Head to the store and pick up onion, pepper, flat-leaf parsley leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 7 hours.
Instructions
Rub roast with salt and pepper. Cook in hot oil in a Dutch oven or large cast-iron skillet over medium-high heat 2 to 3 minutes on all sides until browned.
Place roast, onion, and next 6 ingredients in a 6-qt. slow cooker.
Cover and cook on HIGH 6 to 8 hours or until meat is tender.
Remove roast and vegetables; discard vegetables. Shred meat.
Pour liquid from slow cooker through a fine wire-mesh strainer into a 4-cup measuring cup, and let stand about 15 minutes.
Remove fat from cooking liquid, and discard.
Stir together shredded meat, horseradish, next 2 ingredients, and 1 cup reserved cooking liquid; discard remaining liquid.
Add salt and pepper to taste.
Serve on rolls with Pickled Peppers.
Note: Keep beef mixture warm in slow cooker on WARM up to 2 hours. We tested with Pepperidge Farm Stone