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Yields 24 sliders

 Slow Cooker Beef

900 g – Chuck Roast

2 Large – Carrots, rough chop

3 Ribs – Celery, rough chop

1 Large – Yellow Onion, rough chop

500 mL – Dark Beer

2 Tbsp – Tomato Paste

1 tsp – Garlic, minced

2 ea– Bay Leaves

1 Tbsp – Soy Sauce

1 Cup – Beef Stock


2-3 Tbsp – Corn Starch

¼ Cup – Water

1 Tbsp – Gravy Browning Seasoning

1 tsp – Tabasco Hot Sauce


Mango-Fennel Slaw

1 small – Green Cabbage, shaved thin

1 Bulb – Fennel, shaved or sliced thin

2 – Mangoes, julienne

1 Medium – Carrots, grated, rinsed

3 ea – Green onion, chopped fine



¼ Cup – Lemon Juice, fresh

1/3 Cup – Canola Oil

2 Tbsp – Sugar, white

1 tsp – Salt

¼ tsp – Celery Seed

1 tsp – Dijon Mustard

¼ tsp – Black Pepper

½ tsp – Garam Masala


24 – Slider Buns, sliced


Slow Cooker Beef and Gravy:

  1. Heat a cast iron pan (or stainless pan) over high heat and add 2 tsp of canola oil.
  2. While pan is heating, pat roast dry with paper towel and generously salt and pepper on all sides.
  3. Sear roast on all sides until dark brown.
  4. Add seared roast, carrots, onions and celery to slow cooker turned on high.
  5. In a pot over medium high heat, whisk together beer, tomato paste, garlic, soy sauce, and beef stock. Bring to a low boil, transfer to slow cooker and add bay leaves.
  6. Cover and cook for 7-8 hours until roast is tender and can be easily pulled apart.
  7. As beef cooks, make coleslaw. See method below.
  8. Once beef is tender, remove from slow cooker, and transfer to a bowl. Use two forks to pull beef apart. Set it aside.
  9. To make the gravy, remove the bay leaves from the slow cooker pot, and transfer all liquid and cooked vegetables to a blender, and blend on high. Strain hot mixture through a fine mesh strainer into a medium sized pot. Discard solids from strainer.
  10. Whisk together corn starch and water to create a slurry. Add slurry, tabasco and gravy browning seasoning to the pot and bring to a low boil while whisking constantly until thickened. (For extra smooth gravy, strain through a fine mesh strainer a second time.)
  11. Ladle 1 cup of gravy into the pulled beef and stir until evenly coated. Adjust seasoning to taste.


  1. Add all dressing ingredients to a food processor or smoothie blender and blend on high until fully incorporated.
  2. Add all salad ingredients and dressing to a large bowl and toss until evenly coated.
  3. Place in a container with a lid and chill until required. Can be made a day in advance.


  1. Place desired amount of gravy coated beef on bottom half of sliced slider bun. Top with desired amount of coleslaw and top with the other half of bun.
  2. Serve with remaining gravy to dip.

Curated by Chef Anna Borys for the May 2024 edition of Cattle Country.

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