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Beef and Blue Sliders | heatherlikesfood.com

Beef and Blue Sliders


  • 1 2 lb beef chuck roast trimmed of excess fat
  • 1 tbsp brown sugar
  • 1/4 tsp dried thyme
  • 1/4 tsp celery seed
  • 1 tsp granulated garlic
  • 1 bay leaf
  • 1/4 C soy sauce
  • 12 white dinner rolls
  • 1 C mozzarella cheese shredded
  • 3-5 oz blue cheese crumbles
  • 1/4 C mayonnaise
  • 2 tsp prepared horseradish
  • 1/8 tsp ground black pepper
  • 1/2 C butter
  • 2 tsp Worcestershire sauce
  • 1 tsp poppy seeds
  • 2 tsp dehydrated onion
  • 1 tsp sugar


  • Combine thyme, sugar, celery seed, garlic, and bay leaf and sprinkle over roast in slow-cooker. Pour soy sauce over roast.
  • Cook for 4-5 hours on high, or 7-8 hours on low setting. Meat is done when tender and shreds easily.
  • Remove meat from slow-cooker and shred.
  • Cut dinner rolls in half and lay bottom half of each one on a baking sheet close together. You want the sides of each roll to be touching.
  • Place a portion of shredded beef on top of each roll followed by the mozzarella and blue cheeses.
  • Combine the mayonnaise with horseradish and pepper, stir to combine and then spread on the bottom side of the top half of each roll.
  • Place the roll tops on the cheese and beef to create a sandwich.
  • Melt the butter and combine Worcestershire sauce, poppy seeds, onion, and sugar. Pour butter mixture evenly over the rolls.
  • Cover baking sheet with foil and bake in a preheated oven at 375 for 10 minutes. Uncover and continue to cook for an additional 5-10 minutes or until the cheese is melted and tops are browned.