Mississippi Pot roast sliders

2 Просмотры

  • Спасибо! Поделитесь с друзьями!

    Вам не понравилось видео. Спасибо за то что поделились своим мнением!

admin_kuh
Издатель
Smoked Mississippi pot roast sliders with tender chuck roast, rich onion gravy, provolone, and pickled red onions on Italian Stallion buttered brioche buns. Perfect for game day or fall comfort food!

We’re taking Mississippi pot roast to the smoker! This 2½-pound chuck roast gets a light coating of Killer Hogs TX Brisket Rub and two hours of smoke to build an incredible bark.

Then it’s braised with butter, onions, garlic, beef broth, ranch seasoning, reduced sodium au jus mix, and pepperoncini until it pulls apart easily. We shred the beef right into the braising liquid for a rich onion gravy that coats every bite.

To finish, we brush brioche buns with melted butter and Killer Hogs Italian Stallion seasoning, toast them until golden, and load them with beef, provolone, and homemade pickled red onions.

Whether you’re planning football food, a tailgate menu, or a family dinner, give these smoked chuck roast sliders a try!

Subscribe to Krack’s Country Cooking for more BBQ recipes, smoker recipes, and comfort food. If you make these sliders, tag me so I can see your cook!

#affiliatelink Help support the channel! https://linktr.ee/Krackscountrycooking


SMOKED MISSISSIPPI POT ROAST SLIDERS

Yield: About 8–10 sliders
Cook time: About 5½ hours, plus prep

INGREDIENTS

Roast & Gravy:
• 2½ lb chuck roast
• Killer Hogs TX Brisket Rub, for a light coating
• 1 packet ranch seasoning
• 1 full packet 30% reduced sodium au jus mix
• 1 stick (½ cup) butter
• 1 large onion, diced
• 2 garlic cloves, minced
• 2 cups beef broth
• 6–8 pepperoncini peppers

Sliders:
• 8–10 brioche slider buns
• ½ stick (¼ cup) butter, melted
• ½–1 tsp Killer Hogs Italian Stallion seasoning
• Provolone and pickled red onions, optional

DIRECTIONS

1. Smoke the chuck.
Lightly coat the roast with TX Brisket Rub. Smoke at 250°F for about 2 hours, until it develops a dark bark.

2. Build the braise.
Melt 1 stick of butter in a pan large enough to hold the roast. Add the onion and garlic, then the broth. Stir in the ranch and au jus mixes; add the pepperoncini.

3. Braise.
Add the smoked chuck, with liquid reaching about halfway up the meat. Cover tightly and cook at 300–325°F for about 3½ hours, until it shreds easily.

4. Make the gravy.
Remove the pepperoncini. Shred the chuck directly in the pan, mixing it with the onions and braising liquid until coated in gravy.

5. Toast the buns.
Mix ½ stick of melted butter with Italian Stallion. Brush the cut sides of the brioche buns and toast cut side down until golden.

6. Build the sliders.
Spoon the beef and onion gravy onto the buns. Add provolone and pickled red onions, if using.
Sliders

#howtobbqright #teamh2q #killerhogsbbq #MississippiPotRoast #SmokedSliders #gameday #slider #bbq #braisedbeef #dinner #potroast #slowcooker #smokedchuck
Категория
Фастфуд дома
Комментариев нет.