These three envelope beef sliders make a great appetizer for game day or they can be served for dinner. There are three different seasoning packets used in this recipe— brown gravy mix, Italian seasoning and French onion soup. What is great about this recipe is the slow cooker does almost all of the work for you. A beef roast is placed into the slow cooker with the seasoning mixture and picante sauce and it can be left alone to cook all day. The roast is then shredded and served on sliders buns with Swiss cheese. I know the combination of flavors may sound strange but the meat has a unique and delicious flavor. These sliders can serve many people as an appetizer and are perfect for football season. Enjoy.
- 3–4lb beef chuck roast
- 1 cup of water
- 1 envelope dry onion soup mix
- 1 envelope dry Italian dressing mix
- 1 envelope brown gravy mix
- 1 (8 ounces) jar Picante sauce
- 10 slices Swiss cheese
- 20 slider buns (split)
- butter (as needed)
- In a medium bowl whisk together water, onion soup mix, Italian dressing mix, and brown gravy mix. Pour about a ¼ cup of the mixture into the bottom of the slow cooker.
- Place the roast over the liquid in the slow cooker. Pour the remaining mixture on top and around the roast. Pour the picante sauce over the roast.
- Cover and cook on low for 8 hours (or on high for 4 to 5 hours).
- Once the roast has finished cooking and pulls apart easily, shred the roast using two forks. Mix the shredded roast with the gravy in the slow cooker.
- Preheat the oven to 400 degrees F. Butter the insides of the slider buns and place onto a baking sheet, butter-side down. Bake in the oven until warmed and brown on the bottom.
- Slice each piece of Swiss cheese into 4 squares.
- Place some of the shredded meat onto the top of the bottom half of each slider bun, top with 2 of the Swiss cheese squares.
- If you would prefer, cover the baking sheet with aluminum foil and return to the oven long enough to melt the cheese. (I find that if the shredded beef is hot enough, it will melt the cheese without having to bake it).