School has started and even though it is still hotter than the surface of the sun here in Texas, I am trying to slot in some of my favorite fall recipes. Slow cooker pot roast is one of them. These sliders are how I serve the meat on night two.
My kids absolutely adore these but some of us are trying to watch the amount of calories and carbohydrate we are consuming. I am definitely in this camp so for myself, I served up the meat with a little of the mayo and cheese over some wilted spinach. All the yumminess and not as much of the gluten (or guilt). A satisfying meal for my kids that was easily adaptable for the adults to make it a touch healthier. Enjoy!
- Package of 12 small burger buns (such as Kings Hawaiian)
- Leftover beef pot roast, shredded, about 3 cups
- 6 thick cut slices provolone cheese (or about 2 cups shredded)
- Au Jus for dipping
- 1/3 cup mayonnaise
- 2 teaspoons lemon juice, fresh
- 1 teaspoon prepared Horseradish
- 1/8 teaspoon garlic powder
- 2 cups reserved liquid from pot roast
- salt to taste
Preheat oven broiler. Mix mayo, lemon juice, horseradish and garlic powder in a small bowl and set aside. For Au Jus, skim fat off the top of the reserved drippings (a good method for this is chilling it in a bowl and then removing the white, congealed fat off the top). Warm on the stove top or microwave, adding a little salt if needed. Set aside. Slice rolls in half (or separate) and place bottoms on a cooking sheet lined with foil. Assemble by adding meat, generous dollop of mayo and cheese on each bun. Place in the top part of the oven under the broiler for 2 minutes or until cheese is melted. Put the tops on each slider. Serve warm with a side of au jus for dipping.