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baked sliders on a cutting board

French Dip Sliders with Chuck Roast & Homemade Horseradish Sauce

Tender chuck roast braised low and slow in rich beef broth, shredded and piled onto slider buns with melted provolone cheese and tangy horseradish cream, served with savory au jus for dipping
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Ingredients
  

For the Chuck Roast:

  • 3-3.5 lb chuck roast
  • 2 tbsp olive oil
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 3 cups beef broth low sodium
  • 1 cup beef consommé or extra broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf

For the Sliders:

  • 12 slider buns or Hawaiian rolls
  • 12 slices provolone cheese
  • 2 tbsp butter melted
  • 1 tsp garlic powder
  • 1 tsp dried parsley

Horseradish Sauce:

  • 1 cup sour cream
  • 2 tbsp prepared horseradish
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp white wine vinegar
  • Salt and pepper to taste

Instructions
 

  • Pat chuck roast dry and season with salt and pepper. Heat olive oil in Dutch oven over medium-high heat. Sear roast 3-4 minutes per side on all surfaces until deep brown crust forms. Remove and set aside.
  • Add sliced onions to the pot and sauté 5-7 minutes until soft and golden, scraping up browned bits. Add garlic and cook 1 minute until fragrant. Pour in beef broth, consommé, Worcestershire, soy sauce, thyme, rosemary, and bay leaf. Return roast to pot, nestling into liquid.
  • Cover pot and transfer to 300°F oven. Braise 3.5-4.5 hours until fork-tender and shreds easily. Remove roast, strain liquid, and skim fat. Reserve au jus for dipping.
  • While beef cooks, whisk together sour cream, horseradish, Dijon, Worcestershire, and vinegar. Season with salt and pepper. Refrigerate at least 30 minutes.
  • Shred beef with two forks and toss with 1 cup of au jus. Preheat oven to 375°F. Slice slider buns horizontally and place bottoms in baking dish. Spread thin layer of horseradish sauce on buns.
  • Pile shredded beef evenly over sauce, top with provolone slices, and add top buns. Mix melted butter with garlic powder and parsley, brush over tops.
  • Cover with foil and bake 10 minutes. Remove foil and bake 5-7 minutes more until tops are golden and cheese is melted. Let rest 2-3 minutes, slice into individual sliders, and serve with warm au jus for dipping.

Notes

Use low-sodium broth to prevent overly salty au jus after reduction
Don't marinate or over-soak beef in au jus before assembly - just toss to coat
Roast can be braised 1-2 days ahead and refrigerated
For crispier beef, spread shredded meat on a sheet pan and broil 3-4 minutes before assembling
Horseradish sauce keeps refrigerated up to 5 days
Leftover beef freezes well for up to 2 months
For slow cooker: sear as directed, then cook on low 8 hours or high 5 hours