For the Meat-
1. Combine thyme, sugar, celery seed, garlic, and
bay leaf and sprinkle over roast in slow-cooker.
Pour soy sauce over roast.
2. Cook for 4-5 hours on low, or 7-8 hours on high
setting. Meat is done when tender and shreds
easily.
3. Remove meat from slow-cooker and shred.
For the Meat-
1. Combine thyme, sugar, celery seed, garlic, and bay
leaf and sprinkle over roast in slow-cooker. Pour soy
sauce over roast.
2. Cook for 4-5 hours on low, or 7-8 hours on high
setting. Meat is done when tender and shreds easily.
3. Remove meat from slow-cooker and shred.
4.Cut dinner rolls in half and lay bottom half of each
one on a baking sheet close together. You want the sides
of each roll to be touching.
5.Place a portion of shredded beef on top of each roll followed by the
mozzarella and blue cheeses.
6.Combine the mayonnaise with horseradish and pepper, stir to combine
and then spread on the bottom side of the top half of each roll.
7.Place the roll tops on the cheese and beef to create a sandwich.
8.Melt the butter and combine Worcestershire sauce, poppy seeds,
onion, and sugar. Pour butter mixture evenly over the rolls.
9. Cover baking sheet with foil and bake in a preheated oven at 375
for 10 minutes. Uncover and continue to cook for an additional 5-10 or
until the cheese is melted and tops are browned.
Originally Submitted
6/24/2013
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