These French Dip Sliders are packed with slow-cooked roast beef, provolone cheese, and a spicy creamy horseradish sauce then topped with a garlic & parsley melted butter sauce.
2tablespoonsprepared horseradishdrained and packed
2teaspoonsjuices from prepared horseradish
1tablespoon mayonnaise
1teaspoon dijon mustard
1teaspoonapple cider vinegar
1 1/2tablespoonsfresh chivesthinly sliced
1/2teaspoonsea salt
1/8teaspoonground black pepper
Sliders
12slider style bunspreferably brioche
12slicesprovolone cheesethinly sliced
4tablespoonssalted butter
2clovesgarlicfinely minced
2tablespoonsfresh parsleyfinely chopped
Instructions
Make The Roast Beef
Preheat the oven to 325 degrees F. Liberally salt all sides of the chuck roast.
In a Dutch oven or other oven-safe pot with a lid, heat the oil over medium heat. Once hot, add the chuck roast and sear one side for 2 to 3 minutes or until deeply browned. Rotate the meat to sear another side. Continue until all sides are deeply browned. Remove and set aside.
Add the onions to the pot and sauté until they begin to caramelize, about 5 minutes. Add the minced garlic and sauté for another minute.
Pour in the Worcestershire sauce and stir to incorporate it into the onions. Add the flour and dried thyme and stir until the flour is absorbed and cooked.
Pour in the beef broth and add the bay leaf. Cover the pot and place it in the oven to bake for about 3.5 hours or until the meat is fall-apart tender.
When the meat is done cooking, pull it out of the pot and shred it with 2 forks. Reserve the liquid to serve with the sliders. You can strain the liquid or leave it as is.
Make the Creamy Horseradish Sauce
While the beef is cooking, add all of the horseradish sauce ingredients to a bowl and stir to combine.
Cover the sauce and place it in the fridge to chill.
Make the Sliders
If the buns are not already precut, use a serrated knife to cut them in half. Place the bottom half in the bottom of a 9x13 baking dish or on a parchment-lined baking sheet.
Lay 6 of the provolone slices out so that most of the bottom bun is covered with cheese. Top with the shredded roast beef. Then, top with the other 6 slices of cheese.
Spread half of the horseradish sauce on the inside of the top half of the buns and place them on top.
In a small bowl, microwave the butter until melted, about 30 seconds. Mix in the garlic and the parsley. Then, spread the butter mixture over the top of the buns.
Bake for 15 to 20 minutes. Serve with the rest of the horseradish sauce and the reserved liquid from cooking the meat.