Taco Shredded 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 medium (blank)s 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

Directions

Step 1

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.

Step 2

Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.

Step 3

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.

Step 4

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.

Step 5

Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.

Step 6

Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.

Cook's Note:

Leftover beef can be used for nachos or quesadillas.

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