This shredded beef is elevated to a great slider fit for the big game day by a variety of toppings like sliced avocado, shredded cheese, crema Mexicana, black olives, and jalapenos.
| Prep Time: | 20 mins |
| Cook Time: | 6 hrs 10 mins |
| Total Time: | 6 hrs 30 mins |
| Servings: | 48 |
| Yield: | 48 beef sliders |
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon grapeseed oil
- 1 (2 1/2 pound) chuck roast, or more to taste
- 2 tablespoons taco seasoning mix, or more to taste
- 1 cup salsa, divided
- 4 (15 ounce) packages slider-size burger buns
- 2 avocados, diced
- ½ cup sliced black olives
- 3 medium jalapeno peppers, sliced
- ½ cup Mexican crema, or to taste
- 1 (8 ounce) package shredded Mexican cheese blend, or to taste
Instructions
- 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.
- Leftover beef can be used for nachos or quesadillas.
Nutrition Facts
| Calories | 194 kcal |
| Carbohydrate | 235 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 120 mg |
| Sugars | 0 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |