POT ROAST SLIDERS WITH GRAVY

Pot Roast Sliders with Gravy image

Provided by Martina McBride

Time 5h55m

Yield 24 sliders

Number Of Ingredients 13

One 4-pound chuck roast
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, minced
2 tablespoons vegetable oil
2 1/2 to 3 cups beef broth
1 medium sweet onion, sliced
1 green bell pepper, sliced
2 tablespoons all-purpose flour
1/3 cup mayonnaise, such as Duke's
3 tablespoons prepared horseradish
24 to 30 dill pickle slices (crinkle cut chips)
24 slider buns, halved, such as Martin's Potato Rolls

Steps:

For the pot roast and gravy: Bring the roast to room temperature, about 20 minutes.
Season the roast with the salt and pepper. Rub the entire roast with the garlic, tucking into the roast's nooks and crannies as you go.
Heat the oil in a large Dutch oven over medium-high heat. Brown the roast until golden brown all over, about 4 minutes on each side. Pour in the beef broth. Layer the onion and pepper slices on top of the roast and bring the liquid to a boil. Cover and reduce the heat to low. Cook until the meat is fork-tender, 4 to 5 hours. Discard the onions and peppers. Remove the cooked roast to a serving platter. Let cool, then shred with two forks.
Whisk the flour with 1/4 cup of warm water in a liquid measuring cup or small bowl until smooth. Heat the juices remaining in the pan over high heat until boiling. Slowly whisk in the flour mixture and cook over medium-high heat, whisking constantly, until thickened, about 5 minutes. Let cool slightly.
Add 1 cup of gravy to the shredded and cooled meat. Mix until it resembles pulled pork and all the meat is thinly coated with the gravy.
For the horseradish mayo: Combine the mayonnaise and horseradish in a small bowl and mix until combined.
For the sliders: Add an even layer of horseradish mayo on the bottom of the slider buns. Add a layer of the pot roast to the slider buns and then top with the dill pickles.
Reserve the remaining gravy and pot roast for another use.