Pulled Chipotle Pot Roast Sliders

Servings: 18 sliders

Get the Pan!

Slow cooked chuck roast falls apart tender in a covered braising pan, then sandwiched into mini buns with sweet onion chipotle.




1 tablespoon olive oil

2 large onions, sliced (5 cups)

3-pound boneless chuck roast, fat trimmed

Salt & pepper

1 cup beef broth

½ cup apple cider

1 large garlic clove, thinly sliced

2 each: thyme sprigs, bay leaves, cinnamon sticks

1 tablespoon each: brown sugar, apple cider vinegar

⅓ cup chipotle aioli

Mini sandwich rolls


Pulled Chipotle Pot Roast Sliders on a plate.
[Click for larger image] 


Heat oil in a braiser pan with Teflon™ nonstick coating. Cook onions on medium to soften; remove & refrigerate. Rub roast with salt & pepper; Brown meat in same pan on all sides; pour in broth and cider. Add garlic, thyme, bay leaves, cinnamon sticks; cover. Simmer 3 hours or till meat splits; shred when cool to handle. Strain pan liquid; separate & discard fat; remove onions from fridge & mix with brown sugar, vinegar and aioli. Mound on rolls with shredded meat and serve.