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Slow Cooker Beer Braised Pot Roast Sliders

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Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins


  • 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


  • 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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