Assorted toppings like sliced avocado, shredded cheese, crema Mexicana, black olives, and jalapeño elevate this shredded beef to a perfect slider suitable for the big game day.
Ingredients
- unsalted butter: 1 Tbsp
- grapeseed oil: 1 Tbsp
- chuck roast: 1 piece (2 1/2 pound, to taste)
- taco seasoning mix: 2 Tbsp (to taste)
- salsa: 1 cup (divided)
- slider-size burger buns: 4 packages (15 ounce packages)
- avocados: 2 piece (diced)
- black olives: 0.5 cup (sliced)
- medium jalapeno peppers: 3 piece (sliced)
- Mexican crema: 0.5 cup (to taste)
- Mexican cheese blend: 1 pack (8 ounce pack, to taste, shredded)
Metric Conversion
Stages of cooking
-
Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.
-
Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.
-
Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.
-
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
-
Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.
-
Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.
