French Dip Sliders with Creamy Horseradish Sauce

Sear all sides of the chuck roast until well browned. Remove.

Sauté the onions until browned. Add the garlic and sauté for another minute.

Pour in the Worcestershire sauce and stir. Then, stir in the flour and dried thyme.

Return the roast to the pot. Pour in the beef broth and add the bay leaf. 

While the roast is cooking make the creamy horseradish sauce by mixing all of the ingredients together. Cover and chill.

Cover the pot and cook at 325 degrees for 3.5 hours or until the roast is fall apart tender. Flip half way through.

Shred the beef with two forks and reserve the liquid for serving.

Place the bottom half of the slider buns in a baking dish or on a baking sheet.

Top with the first layer of cheese. Cover as much of the bread as possible.

Then, add the shredded beef and the top layer of cheese.

Spread half of the horseradish sauce on the top buns.

Place the top buns on the sliders. Then brush the tops with the garlic and parsley butter.

Bake for 15 to 20 minutes, until warmed through and the cheese is melted. Serve with the horseradish sauce and au jus.