Name: Slow Cooker Philly-Style Shredded Beef Sliders
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Boneless beef chuck roast - 1 (2 1/2 pound); Seasoned salt - 2 teaspoons; Onion, cut into 1/2-inch slices - 1 medium; Cooking oil - 2 teaspoons; Beef consomme, undiluted - 1 (14 ounce) can; Worcestershire sauce, or to taste - 1 teaspoon; Unsalted butter, or more as needed - 1 tablespoon; Slider-sized burger buns - ½ (15 ounce) package; Provolone cheese, halved - 8 slices

Ingredients for - Slow Cooker Philly-Style Shredded Beef Sliders

1. Boneless beef chuck roast 1 (2 1/2 pound)

2. Seasoned salt 2 teaspoons

3. Onion, cut into 1/2-inch slices 1 medium

4. Cooking oil 2 teaspoons

5. Beef consomme, undiluted 1 (14 ounce) can

6. Worcestershire sauce, or to taste 1 teaspoon

7. Unsalted butter, or more as needed 1 tablespoon

8. Slider-sized burger buns ½ (15 ounce) package

9. Provolone cheese, halved 8 slices

How to cook deliciously - Slow Cooker Philly-Style Shredded Beef Sliders

1 . Stage

Season each side of the chuck roast with 1 teaspoon seasoning salt.

2 . Stage

Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.

3 . Stage

Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices.

4 . Stage

Cover and cook on Low until the beef is very tender, 8 to 10 hours.

5 . Stage

Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.

6 . Stage

Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.

7 . Stage

Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.