How about Spicy Roast Beef Sliders instead of the usual Sunday pot roast.
Shopping list for the dinner
- Beef Shoulder Roast
- Slider Buns
- BBQ sauce
- Baking potatoes
- Olive Oil
- Spices listed below
Spicy Rub Recipe
- 1/4 tsp Chipotle Chili Powder
- 1/4 tsp Paprika
- 1/2 tsp Coarse Black Pepper
- 1/2 tsp Ground Cumin
- 1/2 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Kosher Salt
- 2 tbs Light Brown Sugar
Mix above ingredients in a small bowl and rub on both sides of the shoulder roast. Place in crock-pot and cook on low for about 6 hours (or according to the manufacturers directions for your crock-pot).
Once the roast was in the crock-pot, I made a small bowl of spicy BBQ sauce using one heaping teaspoon of the rub mix and 1/2 cup of regular BBQ sauce. For this recipe I used Sweet Baby Ray’s Barbecue Sauce. Then I placed the bowl in the fridge to let the species and the BBQ sauce incorporate. If you like it even more spicy I would suggest adding a few crushed red pepper flakes. I prefer it hot but I usually have to back off a little bit depending on who my victims, I mean, who my guests are for dinner.
After the roast has cooked, remove to a plate or cutting board to cool for a few minutes then pull apart. As usual the roast falls apart before I can get it out of the crock-pot.
Load up the buns with roast and add a little spicy BBQ sauce on top.
To accompany the sliders I cut up two baking potatoes, tossed with a little olive oil in a large zip lock bag. Then I arranged the potato slices on a baking sheet lined with foil and sprinkled a little salt and pepper on top before baking at 400 for 30 minutes.
To finish off the meal I served bread and butter chip pickles on the side. My mom said to always have something green on the plate.