Sliders are extremely popular in the USA. They are the ideal pub food. Of course, the most popular sliders are simply miniature hamburgers. However, with the popularity of sliders came more diversity. We’ve eaten lamb sliders, buffalo sliders, bbq pork sliders and buffalo chicken sliders just to name a few. Each slider is delicious in its own right and for each slider there is a complimentary beer.
We find our sliders a perfect solution to the gooey, cheesy, moist dilemma that seems to plague this type of food. All types of sliders can be quite delicious when cooked properly, but if not a slider can be dry and disappointing. Our sliders are the perfect solution to this problem and they are perfect for any winter weekend party.
The meat is prepared in a crock pot which allows you time to prepare for your party. When serving our sliders we recommend, for the adults in the crowd, heavier tangy ales such as Samuel Smith Old Brewery Tadcaster, The Famous Taddy Porter. We aren’t fans of this beer on its own, but this dark, full bodied ale acts as a condiment to our slider. The Taddy Porter and the slider are complimentary.
We love our slider. It is small food with big taste. While the name “slider” isn’t exactly sophisticated there is something about these small sandwiches that make you feel more sophisticated. Men will often pop the slider in their mouth in one gigantic bite, while women will nibble at them in a more dainty way…maybe. If the slider is as succulent, juicy and cheesy as the ones we’ve created then there may be no other way to eat them than with extreme enthusiasm.
Shredded Beef Sliders
Ingredients
1 (5lb) roast
16oz Coke (not sugar free)
1 packet Lipton’s dry onion soup mix
1 medium Vidalia onion, cut
2 cups mushrooms, sliced
½ stick butter
Extra sharp cheddar cheese, thinly sliced
1 package of 12 small potato rolls
Directions
1. Place the roast, Coke and onion soup mix into a Crockpot. Cook on low for at least 6-8 hours.
2. Remove the roast onto a cutting board. Remove the juices into a saucepan.
3. Shred the roast and put it back into the Crockpot. Set the Crockpot to “warm” and make the gravy.
4. To make the gravy use the juices from the roast. Add the cornstarch to the juices in the saucepan and let simmer, while periodically whisking, until thickened. Pour the gravy over the shredded roast and mix thoroughly.
5. Melt the butter in a pan and sauté the onions and mushrooms on medium –low heat until soft.
6. Cut all rolls and place on a platter. Lay a thin slice of extra sharp cheddar on each roll. Spoon the shredded beef onto the roll, atop the cheese. Add a bit of the onion and mushroom mixture on top of the beef. Put the top on the roll and proudly serve this delicious platter of sliders to your guests.
secondcitytable
January 17, 2012 at 8:29 am //
These look fantastic! I can’t wait to try them.
myfudo
January 17, 2012 at 11:05 am //
Thank you so much!
Kiri W.
January 17, 2012 at 10:51 am //
Very interesting – I’ve never actually had a slider, though I see them pop up everywhere now. The shredded beef sounds great!
myfudo
January 17, 2012 at 11:05 am //
Oh Kiri, it’s a must try! I Hope you give them a try someday = )
torviewtoronto
January 18, 2012 at 12:03 am //
delicious looking sliders looks wonderful
myfudo
January 18, 2012 at 11:27 am //
Thank you = )
Julie at Burnt Carrots
January 18, 2012 at 12:50 am //
Hi! We love sliders and these look awesome. I’ve never thought to braise something with coke. It sounds really interesting. This would make a great meal for the super bowl!
myfudo
January 18, 2012 at 11:28 am //
Thank you Julie, We really love the name of your Site “Burnt Carrots” there must be a story behind it? Let us know if you give using “cola” a try? Thank you for commenting.
Lacy
January 18, 2012 at 3:19 am //
This sounds amazing!! What a great idea with the onion soup mix & slow cooking the meat. Must try! Yum!!
myfudo
January 18, 2012 at 4:19 pm //
Thank you Lacy! Please let us know if you give the recipe a try? We’d love to hear your feedback. Thanks so much for commenting.
marie claire saint maux
January 18, 2012 at 4:12 am //
What is a potato roll?
myfudo
January 18, 2012 at 4:21 pm //
Hi Marie, A potato roll are basically a “dinner rolls” so their size would be perfect to use for a slider, but they are yeast like bread that actually has potato in the ingredients. In this recipe, we used Martin’s http://www.mfps.com/pages/products.asp, although, if you want to make them from scratch, we can help you find a recipe. Thanks so much for commenting Marie.
Kankana
January 19, 2012 at 6:31 am //
using soup mix to make a slider! This is a fantastic idea Anna :)
myfudo
January 19, 2012 at 8:09 am //
Hi Kankana, this recipe is by Camille, Anna, who we just love and adore is part of our team = ) Thank you so much for commenting.
Marie
Katie @ Epicurean Mom
January 19, 2012 at 6:56 am //
I looooove sliders, especially shredded beef!! These look lovely!
myfudo
January 19, 2012 at 8:15 am //
Thank you so much Katie = )
Baltic Maid
January 19, 2012 at 2:56 pm //
These sliders look delicious! I have never made sliders before, I’ve only eaten them… :-P It’s time I give them a try I guess.
myfudo
January 21, 2012 at 1:48 pm //
Thank you so much Baltic Maid, please let us know if you try the recipe = )
Mr. Bacon
January 23, 2012 at 3:20 am //
Oh. My. Word. Those look AMAZING! Just earlier today I was thinking that someone should start a wee restaurant around here selling proper greasy and flavoursome unhealthy food – the sort of food that Americans do really well and the rest of us all love when we’re over there, yet it’s ridiculously hard to find here. Then I thought “hey, I could do it” followed by “but what would I actually sell?” and so I sent an hour pondering the concept – knowing all along that any such venture is but a distant dream, of course.
Still, I decided to browse some of my favourite food blogs for inspiration – and by Christ this is the best post I’ve come across all day. It has been favourited and moved right to the top of my to-try list – hopefully will have time to do it next weekend! :) What’s a vidalia onion, though?
myfudo
January 23, 2012 at 8:10 am //
Hey Mr. Bacon, no doubt you could do a little bistro, dreams do come true! What part of the world are you in? Thank you so much for your generous compliment.
mike @ TheCulinaryLens
January 23, 2012 at 6:19 am //
I love the whole slider trend it gives me the opportunity to have more than one type of burger
myfudo
January 23, 2012 at 8:11 am //
Hi Mike, that is very true, I remember when the Kobe Beef Slider did really well. Thank you so much for commenting Mike.