Hot Pastrami Sliders For The Crock Pot Recipes

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SLOW-COOKED POT ROAST SLIDERS

This recipe reminds me of my mom's famous pot roast. Best of all, these sandwiches are simple to make, with only five ingredients. I love that I can enjoy the flavors of Mom's roast with the delicious portability of a slider. -Lauren Drafke, Cape Coral, Florida

Provided by Taste of Home

Categories     Lunch

Time 5h10m

Yield 2 dozen.

Number Of Ingredients 7



Slow-Cooked Pot Roast Sliders image

Steps:

  • Place roast in a 4-qt. slow cooker. In a small bowl, whisk together water, and the soup and gravy mixes. Pour seasoning mixture over roast. Cook, covered, on low until tender, 5-6 hours. Remove from cooker. Cool slightly; shred meat with 2 forks., Preheat broiler. Place halved rolls on a baking sheet. On each bottom half, place cheese piece. Broil buns 4-6 inches from heat until cheese is melted and rolls start to brown, 1-2 minutes. Remove from broiler. Using tongs, place meat mixture on roll bottoms. If desired, layer with tomato, baby arugula and horseradish sauce. Replace roll tops.

Nutrition Facts : Calories 487 calories, Fat 22g fat (11g saturated fat), Cholesterol 124mg cholesterol, Sodium 721mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 2g fiber), Protein 36g protein.

1 boneless beef chuck roast (3 pounds)
1-1/2 cups water
1 envelope (1 ounce) onion soup mix
1 envelope (1 ounce) au jus gravy mix
2 packages (12 ounces each ) Hawaiian sweet rolls, halved
12 slices Swiss cheese (3/4 ounce each), cut in half
Sliced tomato, baby arugula and horseradish sauce, optional

HOT PASTRAMI SLIDERS (FOR THE CROCK POT)

Easy pastrami seasoned up in your crockpot. Make a pot full for game day and let the guys fix their own sandwiches. Of course, big guys may need bigger rolls. But for appetizers, the slider size works great.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 5m

Yield 8 sliders, 4 serving(s)

Number Of Ingredients 9



Hot Pastrami Sliders (For the Crock Pot) image

Steps:

  • Whisk together ale, consomme and mustard in a regular crock pot. Add slivered onion and cooked deli pastrami.
  • Cover and cook on HIGH for 3 hours.
  • Drain pastrami and reserve cooking liquid.
  • Serve pastrami on rolls with swiss cheese, mustard and pickle slices.
  • Place in toaster oven or moderate oven to crisp up the rolls and get the cheese a little melty if you like.
  • Serve along with a cup of the cooking liquid as an au jus dip.

Nutrition Facts : Calories 664.3, Fat 19.5, SaturatedFat 8.8, Cholesterol 102.3, Sodium 2298.2, Carbohydrate 67.8, Fiber 3.2, Sugar 3.5, Protein 46

16 ounces thinly sliced lean deli pastrami
12 ounces smithwick's irish ale or 12 ounces other dark beer
10 1/2 ounces beef consomme
1 small onion, slivered
1 teaspoon ground mustard
4 ounces thinly sliced baby swiss cheese
8 small dinner rolls or 8 small rye rolls, split
coarse ground mustard, as needed
1 deli barrel-style pickle, thinly sliced

HOMEMADE PASTRAMI (CROCKPOT)

The recipe comes from a 1975 cookbook that my brother-in-law found at a garage sale called Crockpot Cookery. This pastrami is amazing. The most important part is that you use a CORNED BEEF brisket, which will have already been brined (unless you prefer to brine your own).

Provided by I Love Figs

Categories     Lunch/Snacks

Time 9h

Yield 4-6 serving(s)

Number Of Ingredients 10



Homemade Pastrami (Crockpot) image

Steps:

  • Place first seven ingredients in crockpot, cook on low for 8 hours.
  • Drain meat. Allow to cool enough to touch.
  • In a small bowl, combine pepper and paprika with enough liquid smoke to form loose paste.
  • Rub paste thoroughly into drained meat.
  • Bake in 350 degree oven for 45 minutes.
  • Slice paper-thin to serve with rye bread, mustards, and garlic dill pickles. Tastes great with cole slaw.

Nutrition Facts : Calories 1203.1, Fat 87.8, SaturatedFat 29.2, Cholesterol 444.3, Sodium 5160, Carbohydrate 16.4, Fiber 5.5, Sugar 2.8, Protein 84.5

4 lbs corned beef brisket
2 onions, sliced
2 garlic cloves, mashed
1 tablespoon black peppercorns
1 tablespoon coriander seed
8 -10 whole cloves
1 1/2 cups water
2 tablespoons pepper
2 tablespoons paprika
liquid smoke

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