Slow-Cooker Beef Sliders with Pickled Peppers

Ingredients

• 2 cups beef broth 
• 1.5 teaspoons pepper black freshly ground
• 2  carrots coarsely chopped
• 4 rib celery stalks coarsely chopped
• 3.3 lb beef chuck boneless trimmed
• 16  dinner rolls split hearty
• 0.5 cup wine dry red
• 0.3 cup parsley fresh loosely packed chopped
• 0.3 cup chives fresh chopped
• 2  garlic clove 
• 2 tablespoons horseradish prepared
• 2 teaspoons kosher salt 
• 16 servings pasilla peppers 
• 1 medium size onion sweet coarsely chopped
• 4  thyme sprigs fresh
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• sieve
• measuring cup
• dutch oven
• slow cooker

Directions

1. Rub roast with salt and pepper. Cook in hot oil in a Dutch oven or large cast-iron skillet over medium-high heat 2 to 3 minutes on all sides until browned.
2. Place roast, onion, and next 6 ingredients in a 6-qt. slow cooker.
3. Cover and cook on HIGH 6 to 8 hours or until meat is tender.
4. Remove roast and vegetables; discard vegetables. Shred meat.
5. Pour liquid from slow cooker through a fine wire-mesh strainer into a 4-cup measuring cup, and let stand about 15 minutes.
6. Remove fat from cooking liquid, and discard.
7. Stir together shredded meat, horseradish, next 2 ingredients, and 1 cup reserved cooking liquid; discard remaining liquid.
8. Add salt and pepper to taste.
9. Serve on rolls with Pickled Peppers.
10. Note: Keep beef mixture warm in slow cooker on WARM up to 2 hours. We tested with Pepperidge Farm Stone
11. Baked French Artisan
12. Rolls.