Looking for a guaranteed crowd favorite? Try top notch grassfed roast beef, a creamy spread, crunchy veg, and slider buns. It doesn't get much simpler, or more delicious, than that.
To streamline your prep, roast your beef a day or two ahead and slice the day of, or roast it fresh and slice it hot. Either way, be prepared for the same reaction: sliders flying off your plate faster than you can put them together!
Ingredients:
- 1 White Oak Pastures Chuck Roast
- 2 tbsp White Oak Pastures Home-made Poultry Spice Rub (trust us, it's good on more than chicken and guinea!)
- Salt and pepper to taste
- Lettuce
- Tomato
- Onion
- Mayo
- Dijon Mustard
- Provolone or swiss cheese
- Homemade sourdough potato bun
Directions:
- Remove the chuck roast from the package and pat dry. Season well with the spice rub and salt and pepper. Allow to marinate for 4 hours or overnight so flavors can settle into roast.
- Preheat oven to 475 degrees F. Roast on a baking sheet for about 15-20 minutes, until browned and starting to crisp on the outside (try not to peek in the oven, you’ll want to keep the airflow within the oven nice and hot).
- After 15-20 minutes, reduce the oven temperature to 275 degrees F. Cook for approximately 30 minutes for a medium rare (middle of roast will be 145F)
- Remove from the oven and let the roast rest, tented with foil, for 15-20 minutes.
- Slice fresh for sandwiches, or store in fridge for slicing it the next day.
- Slice your buns in half, top with lettuce, tomato, onion, mayo and mustard. Pile on the roast beef, top with provolone or Swiss cheese, and enjoy!
