Slow Cooker Irish Stout Sliders
St. Patrick’s Day is less than a week away and what better way to honor the Irish than with stout sliders? Slowly cooked Irish Stout shredded roast beef, layered with onions, mustard and cheese between a warm buttery pull-apart roll topped with a sprinkle of salt is exactly how St. Patrick’s Day should taste. These fun and delicious sliders will be the hit to any potluck, party or weekend celebration.
This recipe takes awhile but it’s worth the wait. You can also split it up and cook the meat one day and compile and bake the sandwiches the next day if you want to. Just reheat the shredded beef in it’s liquid and pick up on step 4 below.
Slow Cooker Irish Stout Sliders
- 3 lbs Round Roast
- 1 Onion thinly sliced
- 1 Bay Leaf
- 1 tsp Garlic Salt
- 1/2 tsp Salt
- 2 Bottles of Irish Stout Guinness (22-24 oz total)
- 12 Rolls King’s Hawaiian Sweet Rolls
- Stone Ground Mustard regular dijion mustard will also work
- 12 slices Smoked Gruyere Cheese
- 1 TBSP Butter melted
- Coarse Salt to top rolls
- In a crock pot, put in the round roast and add the thinly sliced onion around the sides of the roast. *Remember to remove any twine, if there is any, on the roast before cooking.
- Add in the bay leaf, garlic salt, and salt. Slowly pour in the two bottles of Irish Stout. Stir the seasoning into the Irish stout so that the flavor is evenly distributed throughout.
- Cook on high for 5 hours or on low for 8 hours. Remove the bay leaf! Using two forks you will want to shred the meat and add it back into the juice. You can also thinly slice the roast if you prefer.
- Preheat your oven to 350F. You will want to get out a sheet pan that has sides to prevent any juice from dripping onto the bottom of your oven.
- Using a bread knife, slice the rolls in half. If you’re using pull apart rolls, it’s so much easier if you keep the rolls together and cut through them all at the same time, then carefully lift the top off and set aside. Place the bottoms on your sheet pan.
- Spread your mustard so that it coats each roll, you can use as much or as little as you would like here. Just remember, the acidity of the mustard will help balance the creaminess of the cheese so you don’t want to omit it.
- Speaking of cheese, now it’s time to layer the slices of gruyere cheese. Each roll should get one slice. As you can see there will be some cheese overlap but that’s ok.
- Top your cheese with your shredded beef and onion mixture. I recommend using a slotted spoon or fork. You want a little juice to be added, but not a lot because the bottom of the rolls will get soggy. If you have juice run off the sides, take a paper towel and try to soak some of it up.
- Carefully place the roll top back over the sandwiches (as you can see my roll top split in half). Brush on melted butter and lightly sprinkle with coarse salt, a little goes a long way. If you don’t have coarse salt that’s okay, any salt will do.
- Cover with foil and bake in your oven at 350F for 10 minutes. Uncover your sandwiches and bake for 5 more minutes. Remove from the oven and let it cool enough to touch. Pre-slice your sandwiches so that they are easier to “pull apart”. Enjoy!
This is not an ad or sponsorship