Easy Beef Sliders

I found this recipe on Pinterest the other day and couldn't wait to try it! I made it and it turned out really good! We had leftovers for dinner the next night too!  This would be a great recipe to make for a crowd!

Slow Cooker Pot Roast Sliders

(recipe adapted from Six Sisters' Stuff)

Ingredients:

1 3-4 lb boneless beef roast

1 cup water

1 cup salsa

1 packet onion soup mix

1 packet Italian dressing mix

1 packet Au Jus mix

1 pkg King's Hawaiian Rolls
Sliced mozzarella cheese (1slice for each roll)

1/4 cup sour cream

2 Tbsp adobo sauce

2 tsp creamy horseradish sauce

Instructions:

1. Whisk together the water, salsa, onion soup, Italian dressing, and Au Jus mix.

2. Place the roast into the slow cooker and pour the seasoning mixture over it.

3. Cook on low for 8-10 hours or 4-5 hours on high.

4. While meat cooks, mix together the sour cream, adodo sauce, and creamy horseradish in a bowl, cover and refrigerate until ready to assemble the sliders.

5. Shred the roast and place back into slow cooker with the juice.

6. Cut each roll in half and place on a baking sheet.

7. Place once slice of cheese on the bottom half of each roll.

8. Place baking sheet in over with broiler on low.

9. Broil for 1 -2 minutes or until the rolls are golden and the cheese has melted, remove promptly. *Be sure to watch them closely so they don't burn!)

10. Spread creamy chipotle sauce on the top half of each roll. The more, the spicier!

11. Place a spoonful of the shredded beef on top of the melted cheese on each roll.

12. Assemble each slider by placing the tops on the beef and serve.

I used mozzarella cheese but this recipe would be great with swiss or provolone. I also used adobo sauce from a can of chipotle peppers to make the dressing but for a less spicy version chili sauce can be substituted. The roast I used was just over 4lbs and made enough for 24 sliders, depending on how much you put on each one. A great idea for the leftovers are burritos, shredded beef tacos, or even nachos!

Pampered Chef tools I used:
Small Batter Bowl
Stainless Whisk
Adjustable Measuring Spoons
Mini Measure-All Cup
Large Sheet Pan

 

Easter Fun!!

So I know Easter has come and gone, but I wanted to share this fun recipe that I made for our family picnic.  It was really easy and looks great! I put a section at the bottom with links to the tools I used during this recipe.

Chocolate Bird Nests

Ingredients:

1 tablespoon of unsalted butter, for greasing the muffin pan

6oz (1/2 bag) of semi-sweet chocolate chips

6oz (1/2 bag) of butterscotch chips

1 cup creamy peanut butter

6oz (1/2 of a large bag) of chow mein noodles

36 Cadbury eggs or jelly beans

Instructions:

1. Generously grease the wells of the muffin pan with the butter (this will help later when you are taking out the chilled nests)

2. In a large microwave-proof bowl, heat the chocolate and butterscotch chips in 30 second intervals until thoroughly melted, stirring after each increment.

3. Once melted, add the peanut butter to the chocolate/butterscotch mixture, mixing well until smooth and completely combined.

4. Carefully fold in the chow mein noodles using a wooden spoon or rubber spatula, until completely coated.

5. Using a large spoon, mold the mixture into the wells of your muffin tin, indenting the tops slightly.

6. Chill the nests until hardened, about 1 hour in the fridge. ***I didn't have a lot of time, so I put mine in the freezer for about 15 minutes.

7. Once chilled, gently remove the nests from the muffin tin. ***I used a butter knife to pop them out but be careful if you are using a nonstick pan, it may scratch it!

8. Place three eggs or colored jelly beans on top of each nest.

Serve and enjoy! Be sure to have napkins handy, they can be a bit of a yummy sticky mess!

Tools I used making this recipe:

Pampered Chef Classic Batter Bowl

Pampered Chef Measure All Cup - for the peanut butter

Pampered Chef Small Mix 'N Scraper

Pampered Chef 12 cup Muffin Pan (Stoneware)