Stout-Braised Shredded Beef Sliders with Horseradish Cream & Pickled Onions

Recipe by Carolyn Malcoun

Serves: Makes 20 sliders


  • 24 ounces stout
  • 6 garlic cloves, sliced
  • 1 tablespoon dried basil
  • 1 tablespoon kosher salt, plus additional
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon ground black pepper
  • 3 pounds chuck roast, trimmed
  • 1/2 medium onion, sliced
  • 1 cup red wine vinegar
  • 1/4 cup prepared horseradish
  • 20 slider buns, halved
  • 20 squares sharp Cheddar cheese


1. Add the stout and garlic to a 6-quart slow cooker. In a small bowl, combine the basil, salt, oregano, thyme and pepper. Rub the roast with the herbs, then place in the slow cooker. Cook on high for 4 hours or low for 8 hours.

2. Meanwhile, combine the onion, vinegar and a pinch of salt in a small bowl. Cover and marinate in the refrigerator.

3. Combine the sour cream, horseradish and salt to taste in a small bowl. Cover and refrigerate.

4. When the beef is done, transfer to a clean cutting board and let rest 5 minutes. Shred and stir some of the cooking liquid back into the beef to moisten it.

5. Drain the onions.

6. Assemble the sliders with the shredded beef, a square of cheese, a dollop of the horseradish cream and a few onion slices.

MAKE-AHEAD TIP: Make the beef, horseradish cream and pickled onions in advance, and reheat the beef in a pot on the grill.