Slow Cooked Beef and Blue Cheese Sliders with Horseradish Mayo and Au Jus

I love playing around with ideas for sliders. They're small, pack tons of flavor and they're fun to make and to eat. That's a grand slam in my book.

I let this boneless shoulder roast simmer literally all day on the stove top and it was starving us the entire afternoon. These are perfect anytime, but would be great to serve on game day. The roast beef could easily be cooked in a crockpot instead and the meat shredded and would hold nicely with the au jus until you were ready to eat.

2 T. vegetable oil

1.75 - 2 lbs. boneless shoulder roast

salt

freshly ground black pepper

onion powder

granulated garlic

ground coriander

1 can beef consomme 

bay leaf

1 medium yellow onion, thinly sliced

your favorite blue cheese crumbled

1 cup mayonnaise

1 t. prepared horseradish (more or less to your taste)

slider buns or other small rolls

 In a medium Dutch oven, heat vegetable oil over high heat until it shimmers.

Liberally coat the roast on both sides with salt and the next four ingredients. Carefully put the roast into the hot oil and sear on all sides until browned.

Add the beef consomme and the bay leaf. Lower heat to simmer and add the onions.

Cover and let roast simmer for at least 5 - 6 hours, turning over occasionally. The roast will begin to fall apart on its own. This is what the roast looked like after cooking from 9 a.m. until 2 p.m. See how it's already beginning to separate? This is what you want. And this will assure that it is extremely tender.

When you're ready to serve, remove the roast from the pot and put it on a platter or plate and separate with two forks. Strain the broth and add the onions to the shredded beef.

Separate the fat from the broth and bring the broth back to a simmer.

To prepare the horseradish mayo, combine the mayonnaise with the horseradish and add a little black pepper and salt if desired.

Spread on one half of the slider bun, pile on the beef and onions and top with the crumbled blue cheese. Serve with a ramekin or other small bowl of au jus on the side for dipping.