Big Back Sliders By Chef Bae Sherri Smith

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⬇️Pot Roast Recipe ⬇️

Ingredients:

2 1/2 to 3 pound chuck roast

2 tablespoons oil

1 tablespoon Chef Bae Seasoning

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cracked black pepper

1/2 teaspoon smoked paprika

1 onion, sliced

2 celery stalks, chopped

1 carrot, chopped

4 garlic cloves, minced

2 cups beef broth

1 tablespoon Worcestershire sauce

1 bay leaf

2 sprigs fresh thyme

1 tablespoon butter

Instructions:

Season the chuck roast with Chef Bae Seasoning, garlic powder, onion powder, cracked black pepper, and smoked paprika. Heat oil in a large pot over medium-high heat, then sear the roast on both sides until browned. Add onion, celery, carrot, garlic, beef broth, Worcestershire sauce, bay leaf, thyme, and butter. Cover and cook on low for 6 to 8 hours, or until the meat is tender and easy to shred. Remove the bay leaf and thyme stems, then shred the roast and mix it back into the juices so it stays juicy and full of flavor.

Pot Roast Sliders with Chips

Ingredients:

Cooked shredded pot roast

3 slider buns

3 slices provolone cheese

3 slices American cheese

1 cup romaine lettuce

1 tomato, sliced

1/4 red onion, thinly sliced

1/4 cup mayo

1 tablespoon butter, melted

1/2 teaspoon cracked black pepper

Potato chips, for serving

Instructions:

Split the slider buns, brush with melted butter, and toast until golden. Pile the hot shredded pot roast onto the bottom buns, add provolone and American cheese, then let the cheese melt over the meat. Spread mayo on the top buns, then add romaine lettuce, tomato slices, red onion, and cracked black pepper. Close the sliders and serve with potato chips on the side.

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6/23 Edited to

Making pot roast sliders is one of my favorite ways to transform a classic comfort dish into an easy-to-eat snack or meal that everyone loves. I usually prepare the pot roast in a slow cooker or heavy pot, seasoning the beef chuck roast generously with spices like garlic powder, smoked paprika, and Chef Bae Seasoning to give the meat a rich, smoky flavor. What I found really elevates the sliders is to let the shredded beef soak in the cooking juices after removing the bay leaf and fresh thyme. This keeps every bite juicy and tender, which is key for perfect sliders. Toasting the slider buns with melted butter adds a nice crunch and buttery taste that complements the tender beef. For the cheese, I like layering both provolone and American slices right on the hot meat so they gently melt together, creating that gooey, creamy texture that pairs beautifully with the savory shredded beef. Adding fresh romaine lettuce, tomato slices, and thinly sliced red onion gives a refreshing crunch and balance to the rich flavors. Using mayo on the top bun is a simple touch that adds moisture and a bit of creaminess without overpowering the other ingredients. Serving the sliders with your favorite potato chips on the side makes for a satisfying contrast in textures. If you enjoy southern soul food or just want hearty, flavorful sliders that are easy to make, this recipe is a great addition to your cooking repertoire. Don’t forget to check out Chef Bae’s cookbook "Southern Plates & Good Vibes" for more soulful recipes that bring warmth and great flavor to any table.