Ingredients:

  • 3 lbs Beef Chuck Roast, trimmed of excess external fat
  • 1/2 cup Aged Balsamic Vinegar
  • 1 cup Low-sodium Beef Bone Broth
  • 1 tbsp Worcestershire Sauce
  • 4 cloves Garlic, smashed
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 cup Plain Non-fat Greek Yogurt
  • 2 tbsp Prepared Horseradish
  • 1 tbsp Fresh Chives, minced
  • 1/2 tsp Garlic Powder
  • 24 Whole Wheat Slider Rolls
  • 2 cups Fresh Arugula
  • 1 large Red Onion, thinly sliced and pickled

Instructions:

  1. Pat the 3 lbs Chuck Roast dry with paper towels.
  2. Rub the salt and cracked black pepper over all sides of the beef.
  3. Place the beef in the slow cooker. Add 1/2 cup Balsamic Vinegar, 1 cup Beef Bone Broth, 1 tbsp Worcestershire, and 4 smashed garlic cloves.
  4. Cover and cook on low for 8 hours until the beef is fork tender and falling apart.
  5. Whisk the Spread. While the beef cooks, combine 1 cup Greek Yogurt, 2 tbsp Horseradish, 1 tbsp minced Chives, and 1/2 tsp Garlic Powder in a small bowl. Chill until ready to use.
  6. Pickle the Onions. Thinly slice the red onion and let it sit in a splash of vinegar and sugar for at least 30 minutes.
  7. Remove the beef from the liquid. Shred using two forks or a stand mixer. Add 1/4 cup of the cooking liquid back into the shredded meat to keep it moist.
  8. Slice the 24 whole wheat rolls and toast them in the oven at 350°F (180°C) for 5 minutes until the edges are golden and crispy.
  9. Spread a layer of the horseradish yogurt on the bottom bun. Top with a generous heap of beef, a few leaves of arugula, and pickled onions.
  10. Serve Immediately. Arrange on a large platter and watch them disappear!