Roast Beef Sliders with Cheese & Caramelized Onions
(makes 24 sliders)
4-5 lb. Bottom Round Roast
1 bag Cremer’s “Rub Me Tender” seasoning mix
24 Jr. buns from Cremer’s
12 slices Swiss cheese (cut in half)
2 medium onions, thinly sliced
4 tablespoons butter or margarine (divided)
Salt and pepper for seasoning
Preheat oven to 500-degrees F. Generously season the bottom round roast with Crèmer’s “Rub me Tender” seasoning. Spray a large baking dish with cooking spray. Place on a roasting rack in and place in baking pan. Place roast in preheated 500-degree oven. Bake 5 minutes per pound, plus 10 minutes (so a 5 lb. roast would cook 35 minutes). Turn off oven-DO NOT OPEN OVEN DOOR for 2 hours. Remove roast from oven. Let rest 15-20 minutes. Place roast on a large plate or platter and cover with plastic wrap. Place roast in refrigerator for a few hours. Remove from refrigerator and thinly slice roast beef. Set aside.
In a large skillet, melt 2 tablespoons butter or margarine over medium-high heat. Add onions and season with some salt and pepper. Stir and cook until onions are tender and caramelized. Keep warm until you’re ready to assemble the sliders.
Spray 2, 9 x 13-inch baking pans with cooking spray. Place bottoms of buns in the pans. Spread a little mayonnaise on each. Now top with a couple of slices of roast beef, a slice of Swiss cheese and some of the caramelized onions. Cover with tops. Melt the other 2 tablespoons of butter or margarine in the microwave. Brush tops of sliders with melted butter or margarine. Cover with aluminum foil and bake at 350-degrees 10-15 minutes. Remove and let rest a few minutes. Serve.
Cremer’s Bottom round rump roast $5.29 lb.
Whole bottom round roast $3.49 lb. (can cut roast out of that and beef stew meat, and more).