Food | Pot Roast Sliders with Sriracha Aioli

| September 29, 2014

12982331913_e83bb28606_zLisa Harp, Valdosta Today Food Contributor

We had the opportunity this past weekend to go to Athens for the Tennessee-Georgia game. The weather was actually quite comfortable for late September and we enjoyed the game day atmosphere with some of our favorite friends and some new ones.

Of course, with multiple families there was a multitude of food. That’s what prompted me to offer this week’s recipe which, in addition to fantastic tailgate fare, just plain makes a great little sandwich, or slider.

We’re taking homemade pot roast and turning it into the ultimate sliders. It’s like comfort food meets comfort food. This is a pretty basic pot roast recipe that you can use just by itself, without the whole slider concept. The best part about it is that it gets better the next day, so you can make it one night for dinner with some sides and then turn the leftovers into sliders for another delicious dinner idea.


12982235735_10eb5328e5_z•4 to 5 pound chuck roast (boneless)
•kosher salt and black pepper
•⅓ cup all-purpose flour, plus more for coating
•3 tablespoons olive oil
•1 large yellow onion, diced
•4 garlic cloves, chopped
•4 celery stalks, diced
•4 carrots, diced
•5 yellow potatoes, cubed
•1 pound crimini mushrooms, sliced
•2 leeks, cleaned and sliced
•3 dried bay leaves
•4 fresh thyme sprigs
•2 tablespoons tomato paste
•1 cup red wine
•3 cups beef stock
•2 avocados, smashed with lemon juice, salt and pepper
•cheddar cheese slices
•sriracha aioli (recipe follows)
•crispy fried onions (recipe follows)
•slider buns


12982198005_a3a2a21c941. Heat a large pot (dutch oven) over medium-high heat. Add 1 tablespoon of olive oil. Season the roast, liberally with salt and pepper, on both sides. Coat in flour and shake excess. Place in the heated oil and sear for about 5 to 7 minutes per side, until the outside develops a crispy and brown crust. Transfer the roast to a plate or platter to rest.

2. Add 1 tablespoon more of oil and throw in the onions and garlic. Cook for a few minutes until the onions have softened. Add the rest of the vegetables, celery, carrots, potatoes, mushrooms, leeks, bay leaves, and thyme sprigs. Season with a bit of salt and pepper. Sauté for a few minutes until the fews begin to softened, but not all the way. Transfer the veggies to a platter or plate. Add the rest of the oil and cook the tomato paste for a few minutes until it gets bright red. Throw in the ⅓ cup flour, wine and beef stock. Whisk until it’s completely smooth. Season with a bit of salt and pepper. Cook, stirring frequently, over medium heat, until it has thickened and become smooth. Place the roast, veggies, and sauce in a slow cooker and cook on low for about 8 hours. Or you can combine everything in a heavy duty pot, cover it and place in a 275° oven for about 4 to 5 hours, or until the meat is tender and soft. Once the roast has cooked, slice it and arrange with the sauce and veggies.

3. To make the sliders, warm the buns and slice them in half. Slather the bottom half with sriracha aioli, place a few slices of cheddar cheese. Top with some of the pot roast (veggies included). Add some crispy onion rings. Spread the top bun with smashed avocado and top the slider. Spear a long tooth pick to keep them together. Serve warm or at room temperature.

Sriracha Aioli

12982211225_1c0e54268d_nFair warning, this sriracha aioli is addicting. It’s pretty much homemade mayo, mixed with sriracha. It’s great as a spread for burgers or sandwiches, but also really tasty as a dipping sauce for fries, onion rings and fried pickles. Make a batch at the beginning of the week and keep in the fridge for the rest of the week.

Yield: about 1 cup


1 egg
1 tablespoon fresh lemon juice
2 garlic cloves, grated
1 tablespoon dijon mustard
¾ to 1 cup canola oil
3 tablespoons sriracha (more or less, depending on your taste)
salt and pepper for taste


Combine the egg, lemon juice, garlic and mustard in a food processor or blender. Blend until completely smooth. While the blender or food processor is running, slowly stream in the oil until it has thickened. Add the sriracha and season with a bit of salt and pepper. Purée once more to combine. Taste and adjust seasonings. Will keep in the fridge, in an airtight container for about 1 week.

Crispy Fried Onion Strings

12982339823_b182129ff2_nI’m using these fried onions as topping for these ultimate sliders, but you can definitely slice the onions a bit thicker and serve them as a side instead of french fries.

yield: a lot of onion strings


1 large yellow onion (or 2 medium), thinly sliced into rings
1½ cups buttermilk
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
canola or vegetable oil for frying


1. Heat a deep pot or skillet with high sides over medium-high heat, filled with about 3 inches of oil, enough for frying.

2. In large bowl combine the sliced onions with the buttermilk. Make sure they’re well coated. In a shallow dish, whisk together the flour and seasonings. Coat the buttermilk soaked onions with the seasoned flour, a few at a time. Don’t crowd the dish, you want to make they’re completely coated. Shake off the excess flour.

3. Fry the coated onions in batches, for about 3 to 4 minutes per side, or until golden brown and crispy. Drain off excess oil and transfer to a plate lined with paper towels. Place the fried onions on a baking sheet and keep warm in a low oven, until ready to eat.

Derived from Candide Appetite including images


1497774_10200335595231062_205163012_n (2)Lisa Harp owns Plat du Jour Gourmet Delivery, delivering delicious meals to businesses and individuals all over South Georgia and North Florida since 2003. She has been featured in Southern Living magazine, including the Best of the Year recipes and cookbook, as well as online and newspapers. You can learn more about her business by visiting her website at

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