French Dip Sliders with Creamy Horseradish Sauce

Slider buns packed with slow-cooked roast beef, provolone cheese, and a spicy creamy horseradish sauce then topped with a garlic & parsley melted butter sauce.

Preheat the oven to 350 degrees F and heat oil in a large Dutch oven. Brown all sides of a chuck roast in the hot oil. Remove and set aside.

Add the onions and sauté until browned. Then add the garlic and sauté for another minute.  Add Worcestershire sauce and stir to coat.

Stir in flour and thyme. Cook, stirring often, for 1 minute or until the flour is absorbed.

Add the chuck roast and any juices back into the Dutch oven. Pour in beef broth and a bay leaf. Cover and place in the preheated oven.

Meanwhile, mix sour cream, prepared horseradish, horseradish juice, mayo, dijon mustard, apple cider vinegar, chives, salt, and pepper together in a bowl. 

Cover the horseradish sauce and keep it in the fridge until you're ready to use it.

After about 3.5 hours, flipping halfway through, the roast should be tender enough to shred easily. 

When the roast is done cooking, transfer it to a cutting board and shred it apart using two forks. Reserve the juice (au jus) for serving later.

Place the bottom half of the slider buns in a 9x13 baking dish. Top with slices of provolone cheese.

Place the shredded beef on top of the cheese and spread it out in an even layer.

Top the shredded beef with the rest of the slices of provolone.

Smear half of the horseradish sauce onto the underside of the top buns before placing them on top.

Melt butter in a bowl. Then, mix in minced garlic and chopped parsley. Spread over the top of the buns. Bake for 15 to 20 minutes.

Serve the sliders with the au jus and the extra horseradish sauce.

Hello! I'm Alicia, the recipe creator and writer behind This Home Kitchen. I hope you enjoy this recipe! For more great recipes, subscribe to my newsletter!