2 lbs. beef chuck roast, trimmed of excess fat
1 tablespoon brown sugar
1/4 teaspoon dried thyme
1/4 teaspoon celery seed
1 teaspoon garlic powder
1 bay leaf
1/4 cup soy sauce
12 white dinner rolls
1 cup mozzarella cheese, shredded
3-5 ounces blue cheese crumbles
1/4 cup mayonnaise
2 teaspoons prepared horseradish
1/8 teaspoon black pepper
1/2 cup butter
2 teaspoons Worcestershire sauce
1 teaspoon poppy seeds (chia seeds can also be snuck in here)
2 teaspoons dried onion flakes
1 teaspoon sugar
For the meat:
Combine thyme, sugar, celery seed, garlic, and bay leaf. Place roast in a slow cooker and sprinkle spice mixture over roast. Pour in soy sauce. Cook for 4-5 hours on high or 7-8 hours on low. Remove meat from slow cooker and shred using 2 forks.
To make the sliders:
Cut dinner rolls in half lengthwise and lay bottom halves on a baking sheet close together. Place a portion of shredded beef on top of each roll followed by some mozzarella and blue cheese. Stir together the mayonnaise and horseradish, then spread on the underside of the tops of the rolls. Place the tops on to create sandwiches.
Melt the butter and add Worcestershire sauce, poppy seeds, onion flakes, and sugar. Stir to combine, then pour evenly over tops of the rolls. Cover baking sheet with foil and bake in a 375 degree oven for 10 minutes. Uncover and cook for an additional 5 minutes (watch them, mine burned super easy!) until the cheese is melted and tops are golden.