These Pot Roast Sliders with Sriracha Aioli are a delicious and spicy twist on classic pot roast sandwiches. The slow-cooked pot roast is tender and flavorful, and the sriracha aioli adds a spicy kick that balances the richness of the meat. Perfect for game day or any casual gathering!
Ingredients: 1 lb pot roast, shredded. 12 slider buns. 1 cup beef broth. 1 onion, thinly sliced. 1/2 cup mayonnaise. 2 tablespoons sriracha sauce. 1/4 cup sliced pickles. 1/4 cup shredded lettuce. Salt and pepper to taste.
Instructions: Shred the pot roast and put it in a slow cooker. Add the beef broth, sliced onions, salt, and pepper. Soak the meat in water for 6 to 8 hours, or until it's soft and simple to shred. Make the sriracha aioli while the pot roast is cooking. The mayonnaise and sriracha sauce should be mixed well in a small bowl. You can change how spicy you want it by adjusting the amount of sriracha. Take the pot roast out of the slow cooker when it's done and use two forks to shred the meat. Throw away any extra liquid. Start by heating the oven to 350F 175C. Put the slider buns on a baking sheet and cut them in half. Put the buns in the oven and toast them for 5 to 7 minutes, or until they get a little brown. Spread a lot of sriracha aioli on the bottom half of each bun before putting the sliders together. Put some shredded pot roast on top of the aioli. Then add some sliced pickles and shredded lettuce. Finish the sliders by putting the top half of the bun on top of the assembled ingredients. Feel free to eat the pot roast sliders right away.
Prep Time: 20 minutes
Cook Time: 360 minutes
Springfield Area Food Shelf