Oven-Roasted Beef Sliders with Pickle Relish and Aioli

These sliders can be made with any leftover roast beef or steak. Keep any leftover relish refrigerated for up to 2 weeks as a great condiment for hamburgers or sandwiches. You can make the beef and aioli up to 3 days ahead if serving cold.
Yield 6 Servings Prep. Time 20 min Marinating Time 120 min Cooking Time 55 min Total Time 195 min


Here are the following ingredients:

  • Beef
  • ¼ cup (60 mL) liquid honey
  • 2 tbsp (30 mL) EACH Worcestershire sauce and Dijon mustard
  • 1 lb (500 g) Beef Shoulder Cross Rib Oven Roast, Petite Tender
  • Coarse salt and fresh ground pepper
  • Corn Pickle Relish
  • 1 tbsp (15 mL) extra-virgin olive oil
  • 1 sweet green pepper, seeded and cut into chunks
  • 1 small red onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • ½ tsp (2 mL) EACH salt and fresh ground pepper
  • 1 cup (250 mL) drained gherkin-style pickles, coarsely chopped
  • 1 cup (250 mL) frozen corn kernels, thawed
  • 2 tbsp (30 mL) EACH cider vinegar and granulated sugar
  • Aioli
  • ½ cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) prepared horseradish
  • 1 tbsp (15 mL) Dijon mustard
  • 12 slider buns

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Beef: Combine honey, Worcestershire sauce, Dijon mustard in small bowl. Pour half into sealable freezer bag; cover remaining honey mixture and set aside. Add beef to bag, turning to coat; seal and refrigerate for 2 to 24 hours.

  2. Relish: Meanwhile, heat oil over medium-high heat in saucepan. Add green pepper, red onion, garlic, salt and pepper; cook, stirring, for about 3 minutes or until softened. Add pickles, corn, vinegar and sugar. Bring to boil, stirring to dissolve sugar. Reduce heat and simmer for about 8 minutes or until slightly thickened. Remove from heat and let cool slightly. Transfer to a food processor and pulse for about 1 minute to slightly chop and combine. (Make-ahead: Cool, transfer to a jar or airtight container, cover and refrigerate for up to 2 weeks.)

  3. Remove meat from marinade; discard marinade. Pat roast dry with paper towel; sprinkle all over with salt and pepper. Heat oil over medium-high heat in heavy oven-proof skillet; add beef and cook, turning, for about 8 minutes until brown all over. Insert oven-safe meat thermometer lengthwise into centre of roast and place small rack in the pan. Roast on rack, uncovered, in preheated 350°F oven for about 25 to 30 minutes for medium-rare or until thermometer reads 145°F (63°C) at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).

  4. Aioli: Meanwhile, whisk together mayonnaise, horseradish and Dijon mustard. Set aside.

  5. Transfer roast to cutting board. Brush with reserved honey mixture, cover loosely with foil and let rest for 5 minutes. Carve roast across the grain into thin slices. Spread aioli on buns. Top with slices of beef and a dollop of relish.