Slow Cooker Beer Braised Pot Roast Sliders

Messaging below is intended for ages 21 + and is intended to be enjoyed responsibly. My recipe for Beer Braised Pot Roast Sliders has been compensated by Collective Bias, Inc. and its advertiser. The recipe and opinions are mine alone. #BeersAndBuns #CollectiveBias

Hi there! You know we love football around here and the playoffs are underway! Let’s be honest, the fun foods and treats that go along with playoff viewing are the best part, don’t you think? These Slow Cooker Beer Braised Pot Roast Sliders are one such food. Smelling them come to fruition while stewing full of aromatics in the crock pot creates as much anticipation as waiting for the big game. 😉 

My favorite way to make the pot roast sliders is to make the pot roast the day before, shave it and cover it with its gravy and stick it in the fridge overnight. I feel like letting the pot roast marry with the gravy overnight gives it even more flavor.

Then the next day the sliders can be served cold or re-heated. Any slider made around here will always be with Pepperidge Farm® slider buns. When you open the bag it smells like you walked into a bakery. The touch of sweet in their Sweet & Soft Slider Buns is a perfect compliment to the savory pot roast.

Slow Cooker Beer Braised Pot Roast Sliders

Published by: Lydia

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Prep Time 20 mins

Cook Time 6 hrs

Total Time 6 hrs 20 mins

Ingredients

  

• 24 Pepperidge Farm Sweet & Soft Slider Buns
• 3 lb. boneless chuck roast
• 2 tablespoons olive oil
• 2 cups small potatoes
• 1 large onion cut into chunks
• 2 stalks cut celery
• Fresh rosemary sprigs
• 2 cups beef broth
• 1 bottle Warsteiner Premium German Pilsener
• 2 tablespoons crushed dried rosemary
• 2 teaspoons sage
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• 1 teaspoon dry mustard
• 1 teaspoon celery salt
• 1 teaspoon coarse black pepper
• 2 tablespoons cornstarch + water

Instructions

 

• Mix crushed dried rosemary, sage garlic powder, paprika, dry mustard, celery salt and black pepper in a small bowl.
• Trim and dry roast and coat with herb mixture, pressing it into the meat.
• Heat olive oil over medium-high heat in a dutch oven or skillet. Once hot, add roast and sear each side for 2 - 3 minutes. Transfer to slow cooker.
• Add beef broth and beer to cover meat. If any of the roast is still exposed add more beef broth until it is covered entirely.
• Chop onion and celery and add to slow cooker along with potatoes and rosemary sprigs.
• Cook on low for low for 6 - 7 hours, roast should be falling apart and easy to shred with a fork when done.
• To make the gravy, remove roast and set aside. Strain the cooking juices into a sauce pan.
• Simmer the juices over medium heat on stovetop. Whisk cornstarch with a little water and gradually whisk into the juices until thickened.
• To serve immediately, shred or shave pot roast and place on slider buns; drizzle gravy over roast. To serve the next day, place shredded or shaved pot roast in a container and top with gravy. When ready to serve, add cold or reheated pot roast to slider buns.

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