One of the coziest aromas at the end of a long day is a ready-to-serve meal in a slow-cooker. Here’s a sure-fire recipe for a simple dinner, with just three ingredients to cook. Looks too simple but the flavor is robust!
Salsa, raisins and boneless chuck roast are the magic to these spicy sliders, or call them a version of sloppy joes. Raisins are blended with the salsa to make a cooking sauce sweetened only with raisins. Use your choice of mild, medium or hot salsa, but the raisins tame the heat so I favor medium or hot salsa. Minced canned chipotle pepper can always be added later to kick up the heat to your taste.
At the end, raisins are stirred into the cooked meat, adding little bites of sweet with the heat which is one of my favorite flavor combinations ( just like in our Raisin Serrano Cheese Quesadillas recipe).
Tuck the shredded meat and some prepared coleslaw mix into purchased soft rolls. Dinner is ready and call it a day!
Spicy Raisin Beef Sliders
Prep time: 5 minutes
Cook time: 4-8 hours
Servings: 16 small or 8 regular
1-1/4 cups Sun-Maid Natural Raisins or Golden Raisins, divided
1 cup purchased salsa
1-1/2 to 2 pounds boneless chuck roast, trimmed of excess fat
16 slider rolls or 8 hamburger buns
1 package coleslaw mix, prepared with dressing
COMBINE salsa and ¾ cup raisins in a blender or food processor. Whirl until smooth.
PLACE meat in a slow-cooker. Pour sauce over to evenly coat meat. Cook 4-5 hours on high or 6-8 hours on low, or until meat shreds easily with two forks. Meat should be very soft and tender when done.
REMOVE meat from cooker and place on a plate or cutting board. Shred with two forks.
RETURN meat to slow cooker and stir in remaining ½ cup raisins. Serve immediately or keep warm until ready to serve.
SPLIT rolls in half. Fill with meat and coleslaw.
The sauce will be thick but it thins as it cooks.
The meat is soft and falls apart when done.
Shred the meat with two forks.
Return meat to the cooker; add remaining raisins and keep warm. Use some golden raisins if you like.
Combine coleslaw with dressing if desired, then sandwich with shredded meat and sauce. All done!
Rosemary Mark remembers the day her kindergarten teacher said, “Rosemary, you need to play somewhere other than the kitchen or the grocery store, how about the playground.” Five year-old Rosemary was devastated, but only for the day. After studying foods and nutrition in college, she made the kitchen her playground for recipe development and new product innovation. She blogs at www.getcookingsimply.com.