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–+ servings
Cherry Cranberry Brie Roast Beef Sliders
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5 from 1 vote

Cherry Cranberry Brie Roast Beef Sliders (crockpot)

Fork tender, perfectly seasoned crockpot roast beef smothered in a cherry cranberry chutney, creamy melted brie sliders topped with a rosemary butter and salt flakes.
Prep Time30 minutes
Cook Time30 minutes
crockpot4 hours
Total Time5 hours
Course: Main Course, Weeknight Dinner
Cuisine: American
Servings: 6
Calories:

Ingredients

Crockpot Roast Beef

  • 1 lb Eye Round Roast
  • 1 cup Beef Stock
  • 1 packet Lipton Beefy Onion (or Onion) Seasoning
  • ¼ cup Worcestershire Sauce

Cherry Cranberry Chutney

  • ½ cup Fresh Cherries - pitted
  • 1 cup Fresh Cranberries
  • 1 TBSP Orange Zest
  • ½ TBSP Vanilla
  • 2 TBSP Brown Sugar
  • 1 tsp Salt
  • ¼ cup Water

Rosemary-Salt Butter

  • 3 TBSP Unsalted Butter
  • 1 TBSP Fresh Rosemary - chopped
  • Maldon Salt

The Other Ingredients

  • 7 oz Brie Cheese
  • 12 Hawaiian Rolls

Instructions

  • In a crockpot - add the beef eye round roast, beef stock, Lipton soup mix seasoning and Worcestershire sauce. Cover and slow cook on high for 4 hours, keep it on warming until you're ready to make the sliders.
  • Make the cherry cranberry chutney. Over medium heat in a sauce pan add the cherries, cranberries, orange zest, vanilla, brown sugar, salt and water. Heat to a steady simmer and cook until the cherries and cranberries start to pop, about 15 minutes.
    Fork smash the fruit for larger chunk chutney or use a blender for a smoother relish-like consistency.
    You can make this ahead of time or right before assembling the sliders.
  • Preheat your oven 350F.
  • Shred your roast beef and add back into the crockpot with the broth.
  • In a small sauce pan, add your butter and rosemary. Melt the butter and let the rosemary become fragrant.
  • Using a bread knife, slice the Hawaiian rolls, the rolls are attached, making it easy to slice all of them at the same time, across the center.
  • Place the bottom of the rolls in your casserole dish or sheet pan and top with sliced brie chunks.
    The rind is edible, but you can also remove it if you want to.
  • Top the cheese with your cherry cranberry chutney.
  • Top the chutney with the roast beef, using tongs or a fork to shake off the broth before adding it to the sliders.
  • Add the top of the rolls. Brush the top with melted rosemary butter. Sprinkle with a few pinches of Maldon salt.
  • Cover with foil and bake at 350F for 20 minutes. Remove the foil and bake for another 10 minutes.