Crockpot Italian Beef Sliders

These Crockpot Italian Beef Sliders have the best flavor and texture. The tender beef, gooey cheese and soft, but toasted buns can be served as an appetizer or as the main course. The leftover cooking liquid (jus) makes these sliders incredibly moist, far surpassing any deli-meat version.

Author: It is a Keeper

Meal Type: Dinner

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 6 hours 15 minutes

Total Time: 6 hours 30 minutes

Servings: 16 Servings

Calories: 349 kcal per serving

Ingredients

2 pounds - Chuck roast
1 cup - Beef broth
1 tbsp - Italian seasoning
1 tsp - Garlic powder
½ cup - Butter
12 ounces - Banana peppers
16 - Butter flavored rolls
16 slices - Provolone cheese

Instructions

Preheat the oven to 350℉ and line a baking sheet with parchment paper.
Place the chuck roast in the bowl of your slow cooker and add the beef broth.
Season with Italian seasoning and garlic powder.
Set aside 2 Tablespoons of the butter, then cut the remaining stick into thin slices. Place the slices on top of the beef.
Top with ⅔ of the banana peppers plus half the juice from the banana pepper jar. Set the remaining banana peppers aside.
Place the lid on the slow cooker and set to cook on low for 6 hours or high for four hours.
When the meat is finished cooking, remove it from the pot and shred it.
Cut the entire package of rolls in half and remove the top half of the bread. Place the bottom half on the prepared baking tray, and spread the meat in an even layer over the bottom half of the rolls.
Top the shredded meat with the remaining banana peppers.
Layer the cheese on top of the meat, then place the top of the rolls on top of the cheese.
Melt the remaining butter in the microwave and brush it over the top of the rolls. Season with Italian Seasoning and garlic powder.
Bake in the preheated oven for 15 minutes, until the rolls are golden brown and the cheese is melted.
Reserve some of the cooking juice in the slow cooker for dipping, if desired.

Nutrition